Roast Leg of Hogget with Thyme, Orange and Anchovy Sauce

Roast Leg of Hogget with Thyme, Orange and Anchovy Sauce
Preparation time :

Cooking time : 25 minutes per 450g / ½ kg (1lb) + 25 minutes, Well done - 30 minutes per 450g / ½ kg (1lb) + 30 minutes

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

Serves : 8-10



Hogget full leg joint
Fresh thyme
Olive oil Potatoes
Tin anchovy fillets
Double cream


Using a sharp knife make deep incisions all over 2.2kg (4.8lb) full leg joint. Stuff these incisions with 3 cloves garlic, cut into strips, and 45ml (3tbsp) fresh thyme. Place in a roasting pan and drizzle with 30ml (2tbsp) olive oil. Open roast for calculated time.
30 minutes before end of cooking time add 1kg (2.2lb) potatoes, peeled and par boiled for 10 minutes, to the roasting tin and coat well with lamb juices, roast until end of cooking time or until potatoes are crisp and golden. Remove lamb and potatoes from the oven. Lift the leg on to a carving dish, cover with foil and allow to rest for 10-15 minutes. Keep potatoes warm.
To make Sauce

Skim off excess fat from roasting tin, add 1 can approx 50g of anchovies and mash down with wooden spoon or fork. Add 2 oranges, juice and zest, 284ml (½pt) pot double cream and 15ml (1tbsp) fresh thyme, chopped. Bring to boil stirring until the sauce is thickened and smooth.


Based in the heart of the Lake District

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