Hogget shoulder with minted mash

Slow braised with tomatoes and salty anchovies, our Hogget melts in the mouth and pairs perfectly with creamy minted mash. Hogget is more robust in flavour than lamb thanks to the longer time spent grazing on pasture, which stands up well to the punchy rosemary and chilli dry rub, and umami rich tomato sauce.

3 hours

5-6

Medium

• Field & Flower Whole Shoulder of Dry-Aged Hogget (2.4kg)
• Sea salt and freshly ground black pepper
• 1 tsp coriander seeds
• 1 small tsp dried red chilli (or 2 tsp chopped fresh chilli)
• 1 tbsp fresh rosemary, chopped
• 1 tsp dried marjoram or oregano
• 6 cloves of garlic, halved
• 1 tbsp flour
• 1 tbsp olive oil
• 1 clove of garlic, finely chopped
• 1 large carrot, quartered and sliced
• 6 sticks of celery, peeled quartered and finely sliced
• 2 medium or large onions, quartered and finely chopped
• 2 tbsp balsamic vinegar
• 170ml (6fl oz) dry white wine
• 6 anchovy fillets in oil
• 2 x 400g tins of plum tomatoes
• 1 handful of fresh basil, marjoram or flat leaf parsley, roughly chopped

1. Preheat your oven to 180°C/160°C fan/gas mark 4. To prepare the lamb, season and score deeply on the fat side. Smash the coriander seeds and chilli and mix together with the rosemary and marjoram. Push the garlic cloves deep into the shoulder, then roll the lamb in the coriander seed mixture. Finally, dust the lamb with the flour.

2. Heat a casserole pan with the olive oil. Brown the meat on all sides, then remove from the pan. Add the garlic, carrot, celery, onions and a pinch of salt and sweat until softened. Add the balsamic vinegar and allow it to reduce to a syrup. Pour in the white wine and simmer for 2 minutes.

3. Add the anchovies, then the tinned tomatoes. Shake the pan and return the lamb to it. Bring to the boil and simmer in the oven with the lid on for 1½ hours, then remove the lid and cook for a further 30 minutes. Skim off any fat and season to taste.

4. Stir in the fresh herbs and serve with minted mash potatoes. We recommend stirring a couple of tablespoons of mint sauce through creamy mash to prepare this.