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Rolled Shoulder of Hogget with Capers and Anchovies

Rolled Shoulder of Hogget with Capers and Anchovies

Published on 09/17/2020 | By
    • Prep Time
    • Minutes
    • Cook Time
    • Minutes
    • Difficulty Level

The Italians have known for a long time how much lamb, hogget and mutton love being paired with capers and anchovies. The anchovies melt down to become almost like a seasoning while the piquancy of the capers really cuts through the rich meat. Shoulder is one of the more inexpensive cuts. As you know, we butcher the whole animal, and nothing goes to waste. We can send it to you boned out, ready to make this recipe which goes really well with roast potatoes and green vegetables. The gravy is simply the juices from cooking the meat.

 

Recipe Rating

  • (3.3 /5)
  • 3 ratings

Ingredients

  • 1 boned shoulder of hogget weighing about 1.5-2kg
  • A small tin of anchovy fillets in oil or six taken from jar in oil
  • 1 tablespoon of capers
  • 2 garlic cloves
  • A small bunch of parsley with the stalks removed (use them to flavour soups or stocks)
  • 1 tsp mustard
  • A good squeeze of lemon juice
  • 1 tablespoon of olive oil (you can use the anchovy oil)
  • 1 glass white wine
  • 1 wine glass of water
  • Freshly ground black pepper

Instructions

  1. Preheat the oven to 220C or 200C (Fan oven)
  2. Take your biggest knife and a chopping board and chop the anchovies, capers, garlic and parsley all together until they are well mixed and fairly finely-chopped.
  3. Put this into a smaller bowl and add the mustard, lemon juice and olive oil. Season with black pepper but no salt because there is enough in the capers and the anchovies. Essentially you have made a salsa verde which goes very well with lamb/hogget/mutton and also fish.
  4. Lay your joint skin-side down and spread the mixture generously over the inside of the meat. Roll up the joint and tie it securely with string. Put it in a roasting tin and place it in the centre of the oven where it is hottest.
  5. After a half an hour, the meat should be nicely browned. This is when you pour over the wine and the water. This will help make a delicious gravy. You can add a sprig or two of rosemary if you wish.
  6. Then turn down the heat to 160C or 140C Fan oven and cook for a further 30-60 minutes depending on the size of the joint and how pink you like your meat. The rule of thumb is 9 minutes per 500g for rare, 12 minutes per 500g for medium and 18 minutes per 500g for well-done.
  7. Rest the meat for at least 20 minutes before carving. The gravy is simply the meat juices.
  8. Serve with roast potatoes and vegetables.
  • Servings : 4
  • Course :

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  • (3.3 / 5)