Persian Hogget Shoulder
INGREDIENTS
4 Tbsp Pomegranate Molasses
X1 Tsp Ground Cumin
Juice X1 Lemon
X1 Tbsp Olive Oil
X2 Garlic Cloves – Minced
X1 Onion – Roughly Chopped
X1 Hogget Shoulder (roughly 1.3Kg) https://trewayfarm.co.uk/product/half-hogget-shoulder-joint/
METHOD
1, Heat the oven to 160C or 140C Fan.
2, Remove the hogget from the vac pac, pat dry and gently score the skin
3, In a small bowl, mix the molasses with the cumin, lemon juice, olive oil and garlic.
4, Scatter the onion in your casserole dish or a deep roasting tin.
5, Pop the hogget on top of the onions then pour the glaze over the meat. Rinse the bowl with around 200ml water then pour it around the lamb. Not over it as you will wash off the delicious glaze!
6, When slow cooking I like to run a sheet of greaseproof paper under the tap, make wet then scrunch up. Place this over the meat like a blanket, it really helps to lock in the juiciness!
7, Cover the pan either with the lid or sheet down tightly with foil. Place the hogget in the oven and leave it to roast undisturbed for 3 hrs.
8, Then remove the foil and roast uncovered for 30 minutes to give a great colour – keep an eye on it as I will admit I slightly ‘oven kissed’ mine in the AGA!
9, Remove the hogget from the pan and very carefully pour off as much fat as possible.
10, Shred the hogget from the bones and pour over the cooking juices to serve. (I didn’t do this, I used them as gravy but mixing with the meat would definitely work better!!)
Tips:
I served my persian hogget with this amazing ‘Jewelled Cous Cous’ recipe from Elizabeth’s Kitchen Diary which can be found here https://www.elizabethskitchendiary.co.uk/jewelled-couscous-recipe/ I will certainly be making this again, utterly delicious and such a fabulously bright dish.
I also served a minty yoghurt dip and tenderstem brocoli with a drizzle of tahini.