Pot-roast hogget with barley recipe
 Hogget is simply meat from a sheep between one and two years old – it’s incredibly flavoursome and makes a delicious pot-roast. 2 tbsp sunflower oil1 onion, chopped2 sticks celery, trimmed and cut into 1cm/½in slices3 carrots, peeled and cut into 1.5cm/¾in chunks2 parsnips, peeled and cut into 1.5cm/¾in chunks2 turnips, peeled and cut into 1.5cm/¾in chunks2 garlic cloves, finely sliced1.2kg/2lb 12oz shank-end leg hogget1 tsp flaked sea salt, plus extra to seasonfreshly ground black pepper500ml/18fl oz dry cider800ml/1½ pints lamb stock, made with 1 lamb stock cube1 tbsp finely chopped fresh thyme leaves1 tbsp finely chopped fresh rosemary leaves1 bay leaf 125g/4½oz pearl barleyroughly chopped parsley leaves, to garnish 2 tbsp sunflower oil 1 onion, chopped 2 sticks celery, trimmed and cut into 1cm/½in slices 3 carrots, peeled and cut into 1.5cm/¾in chunks 2 parsnips, peeled and cut into 1.5cm/¾in chunks 2 turnips, peeled and cut into 1.5cm/¾in chunks 2 garlic cloves, finely sliced 1.2kg/2lb 12oz shank-end leg hogget 1 tsp flaked sea salt, plus extra to season freshly ground black pepper 500ml/18fl oz dry cider 800ml/1½ pints lamb stock, made with 1 lamb stock cube 1 tbsp finely chopped fresh thyme leaves 1 tbsp finely chopped fresh rosemary leaves 1 bay leaf 125g/4½oz pearl barley roughly chopped parsley leaves, to garnish Method Preheat the oven to 180C/350F/Gas 4. Heat one tablespoon of the oil in a large flame-proof casserole. Add the chopped onion, celery, carrots, parsnips and turnips to the casserole and cook for five minutes over a medium heat, stirring constantly until lightly browned. Stir in the garlic and cook for a few seconds more, stirring. Remove with a slotted spoon, transfer to a plate and set aside.Pour the remaining oil into the casserole, put the hogget on a board and season well with one teaspoon of salt and lots of ground black pepper. Add the hogget to the casserole and brown on all sides over a medium heat for 8-10 minutes, turning every few minutes until golden-brown. Pour over the cider and stock, stir in the herbs and bring to a simmer. Add the bay leaf and cover the casserole with a lid. Place in the centre of the oven and cook for one hour.Remove the casserole from the oven and turn the hogget over. Rinse the pearl barley in a sieve under cold water then drain. Add to the casserole and stir into the stock mixture. Spoon the browned vegetables around the hogget and dunk under the liquid. Cover and return to the oven for a further 1½ hours, or until the hogget is very tender and the sauce has thickened, stirring and turning the hogget after 45 minutes.Put the hogget on a board and carve into thick slices. Spoon the barley and vegetables onto six warmed plates. Top with the lamb and scatter with roughly chopped parsley to serve. Preheat the oven to 180C/350F/Gas 4. Heat one tablespoon of the oil in a large flame-proof casserole. Add the chopped onion, celery, carrots, parsnips and turnips to the casserole and cook for five minutes over a medium heat, stirring constantly until lightly browned. Stir in the garlic and cook for a few seconds more, stirring. Remove with a slotted spoon, transfer to a plate and set aside. Preheat the oven to 180C/350F/Gas 4. Heat one tablespoon of the oil in a large flame-proof casserole. Add the chopped onion, celery, carrots, parsnips and turnips to the casserole and cook for five minutes over a medium heat, stirring constantly until lightly browned. Stir in the garlic and cook for a few seconds more, stirring. Remove with a slotted spoon, transfer to a plate and set aside. Pour the remaining oil into the casserole, put the hogget on a board and season well with one teaspoon of salt and lots of ground black pepper. Add the hogget to the casserole and brown on all sides over a medium heat for 8-10 minutes, turning every few minutes until golden-brown. Pour the remaining oil into the casserole, put the hogget on a board and season well with one teaspoon of salt and lots of ground black pepper. Add the hogget to the casserole and brown on all sides over a medium heat for 8-10 minutes, turning every few minutes until golden-brown. Pour over the cider and stock, stir in the herbs and bring to a simmer. Add the bay leaf and cover the casserole with a lid. Place in the centre of the oven and cook for one hour. Pour over the cider and stock, stir in the herbs and bring to a simmer. Add the bay leaf and cover the casserole with a lid. Place in the centre of the oven and cook for one hour. Remove the casserole from the oven and turn the hogget over. Rinse the pearl barley in a sieve under cold water then drain. Add to the casserole and stir into the stock mixture. Spoon the browned vegetables around the hogget and dunk under the liquid. Cover and return to the oven for a further 1½ hours, or until the hogget is very tender and the sauce has thickened, stirring and turning the hogget after 45 minutes. Remove the casserole from the oven and turn the hogget over. Rinse the pearl barley in a sieve under cold water then drain. Add to the casserole and stir into the stock mixture. Spoon the browned vegetables around the hogget and dunk under the liquid. Cover and return to the oven for a further 1½ hours, or until the hogget is very tender and the sauce has thickened, stirring and turning the hogget after 45 minutes. Put the hogget on a board and carve into thick slices. Spoon the barley and vegetables onto six warmed plates. Top with the lamb and scatter with roughly chopped parsley to serve. Put the hogget on a board and carve into thick slices. Spoon the barley and vegetables onto six warmed plates. Top with the lamb and scatter with roughly chopped parsley to serve.