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SLOW-COOKED PULLED HOGGET WRAP WITH CABBAGE & RADISH SLAW + MINTY YOGHURT

pulledhoggetwrap_02

Packed full of flavour, with delicately tender, sweet meat, hogget is a great alternative to using lamb this time of year.  Best enjoyed after being cooked low and slow in the oven, this pulled hogget recipe sings the flavours of spring.  Accompanied with minty yoghurt and a refreshing seasonal cabbage and radish slaw, these hogget wraps are sure to get the table talking!

INGREDIENTS
Serves 6 – 8

FOR THE SLOW-COOKED PULLED HOGGET

2 kg quality shoulder of  hogget
Garlic bulb
Oil
Sea Salt & Pepper
Handful of rosemary

8 – 12 large tortilla wraps or flatbreads

FOR THE MINTY YOGHURT

Small pot of greek yoghurt
Handful of mint

FOR THE CABBAGE & RADISH SLAW

1/2 red cabbage, shredded
1/2 white cabbage, shredded
6 red radishes, thinly sliced
Handful of parsley
Zest and juice of half a lemon
2 tbsp red wine vinegar
1 tbsp garlic oil
2 tsp granulated sugar

METHOD

FOR THE SLOW-COOKED PULLED HOGGET

Pre-heat the oven to full whack and place the shoulder of hogget in a lined baking tray.  Slice the garlic bulb in half and rub into the skin of the meat.  Make small incisions all over the skin and poke in the rosemary, then rub with a little oil and season generously.

Make a little parcel using baking parchment, enclosing the hogget inside. Turn the oven down immediately to 170°C/325°F/gas 3, place in the oven and cook for 4 hours.

FOR THE MINTY YOGHURT

Whilst the lamb is cooking, make your minty yoghurt.

For the yoghurt, simply combine the yoghurt and roughly chopped mint in a bowl.  Cover and place in the fridge until ready to serve before making the slaw.

FOR THE CABBAGE & RADISH SLAW

In large bowl, combine the red and white cabbage and 3 of the radishes, thinly sliced.  Add the roughly chopped parsley before string through the lemon zest and juice.  Add the vinegar, oil and sugar to the bowl before giving all the ingredients a good mix.

Cover and place in the fridge for at least an hour to marinade.  Before serving, thinly slice the remaining radishes and scatter over the top.

BACK TO THE SLOW-COOKED PULLED HOGGET

Once the hogget has cooked, remove from oven and allow to rest for 15 minutes.  Tear open the parcel, remove the leg and place on a large board.  Using two forks, shred the meat away from the bone and place in a bowl ready for serving.

TO SERVE

Warm your wraps on a griddle pan or under the grill for 30 secs, divide between plates and top with pulled hogget, slaw and drizzle with some of the minty yoghurt before rolling up and serving.

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