Cooking time: 25 minutes per 450g (1lb) plus 25 minutes
Oven Temperature: Gas mark 4-5, 180-190°C
For the hogget:
1kg (2.2lb) Hogget leg joint
Salt and pepper
2tbsp olive oil
2 – 3 Sprigs of Rosemary
3 Garlic cloves
450g (1lb) small leeks, cut into chunks
450g (1lb) medium parsnips, peeled and cut in half lengthways
For the gravy:
15ml (1tbsp) plain flour
150ml (¼pint) white wine
600ml (1pint) lamb stock
For the mint sauce:
A good bunch of mint
A pinch of salt
6 tablespoons of boiling water
5 tablespoons of white wine vinegar
1 heaped tablespoon of caster sugar
Place the joint on a chopping board, make several slits over the joint, season well and rub with the olive oil.
Push a small sprig of rosemary and a slither of garlic into each of the slits of the joint. Place on a rack in a non-stick roasting tin and open roast in a preheated oven, basting occasionally with any meat juices.
During the last 40 minutes of cooking add the leeks and parsnips to the base of the tin with a little stock and position the joint on top.
Remove the lamb and vegetables from the tin, wrap loosely with foil and cover with tea towels to keep warm.
To make the gravy: spoon off any excess fat from the tin and discard. Place the tin over a medium heat and sprinkle over the flour. Stir well with a small whisk or spoon, add a little stock and stir again, scraping the base of the pan to get all the sticky good bits!
Add the remaining stock, bring to the boil, reduce the heat and simmer, stirring frequently for 8-10 minutes or until thickened to a well-flavoured gravy.
Pick off the mint leaves, sprinkle with salt and finely chop. Place this mixture into a jug then add the sugar. Give this a mix up the pour over the boiling water, mix and leave to cool.
Stir in the white wine vinegar and then season to taste.
Serve with roast potatoes and a good Cabernet Sauvignon. .