Roast Leg of Hogget with Lemon Thyme

Roast Leg of Hogget with Lemon Thyme
Preparation time :

Cooking time : Medium: 25 minutes per 450g (1lb) plus 25 minutes, Well done: 30 minutes per 450g (1lb) plus 30 minutes

Oven Temperature : Gas mark 4-5, 180-190°C, 350-375°F

Serves : 6



1kg (2.2lb) lean lamb leg joint
Salt and pepper
30ml (2tbsp) olive oil
Peeled zest of 2 lemons, cut into small pieces
Large bunch lemon thyme
450g (1lb) small leeks, cut into chunks
450g (1lb) medium parsnips, peeled and cut in half lengthways

For the gravy:
15ml (1tbsp) plain flour
150ml (¼pint) white wine
600ml (1pint) hot, good lamb stock


Place the joint on a chopping board, make several slits over the joint, season well and rub with the olive oil.
Mix together the lemon zest and thyme and stuff into the slits of the joint. Place on a rack in a non-stick roasting tin and open roast in a preheated oven for the calculated cooking time, basting occasionally with any meat juices.
During the last 40 minutes of cooking add the leeks and parsnips to the base of the tin with a little stock and position the joint on top.
Remove the leg and vegetables from the tin, wrap loosely with foil and keep warm.
To make the gravy: spoon off any excess fat from the tin and discard. Place the tin over a medium heat and sprinkle over the flour. Stir well with a small whisk or spoon, add a little stock and stir again, scraping the base of the pan to release any sediment.
Add the remaining stock, adjust the seasoning, bring to the boil, reduce the heat and simmer, stirring frequently for 8-10 minutes or until thickened to a well-flavoured gravy. Strain before serving, if required.
Serve with roast or mashed potatoes.

Based in the heart of the Lake District

YEW TREE FARM, Coniston, Cumbria, LA21 8DP|Telephone: 015394 41433 | 07753 957150|Email: [email protected]