Half Shoulder of Swaledale Hogget
Half a shoulder from these outstanding, pure breed Swaledale hoggets. This half shoulder of hogget requires long, slow cooking, to the point where the flesh easily comes away from the bone and can be pulled apart with a fork. This can come about by either roasting or braising, with both yielding superb results.
Chef George Ryle Inspires
"Make up a spice blend of cumin, saffron, preserved lemons, garlic and coriander, massage into the shoulder and leave to sit overnight to prepare for a long slow roast in the oven. Hot at first, then much lower for several hours, taking the time to baste the joint with some of the cooking liquids at regular intervals. Serve with a platter of couscous, cooked with tomato, garlic, chopped apricots and finished with toasted flaked almonds.
Or, stud the shoulder with rosemary, garlic and anchovies and again slow roast. This time serving with a warm salad of lentils and Swiss chard dressed in a little honey and dill. A pleasing summer ensemble."
Half a shoulder from these outstanding, pure breed Swaledale hoggets. This half shoulder of hogget requires long, slow cooking, to the point where the flesh easily comes away from the bone and can be pulled apart with a fork. This can come about by either roasting or braising, with both yielding superb results.
Chef George Ryle Inspires
"Make up a spice blend of cumin, saffron, preserved lemons, garlic and coriander, massage into the shoulder and leave to sit overnight to prepare for a long slow roast in the oven. Hot at first, then much lower for several hours, taking the time to baste the joint with some of the cooking liquids at regular intervals. Serve with a platter of couscous, cooked with tomato, garlic, chopped apricots and finished with toasted flaked almonds.
Or, stud the shoulder with rosemary, garlic and anchovies and again slow roast. This time serving with a warm salad of lentils and Swiss chard dressed in a little honey and dill. A pleasing summer ensemble."
Description
Half a shoulder from these outstanding, pure breed Swaledale hoggets. This half shoulder of hogget requires long, slow cooking, to the point where the flesh easily comes away from the bone and can be pulled apart with a fork. This can come about by either roasting or braising, with both yielding superb results.
Chef George Ryle Inspires
"Make up a spice blend of cumin, saffron, preserved lemons, garlic and coriander, massage into the shoulder and leave to sit overnight to prepare for a long slow roast in the oven. Hot at first, then much lower for several hours, taking the time to baste the joint with some of the cooking liquids at regular intervals. Serve with a platter of couscous, cooked with tomato, garlic, chopped apricots and finished with toasted flaked almonds.
Or, stud the shoulder with rosemary, garlic and anchovies and again slow roast. This time serving with a warm salad of lentils and Swiss chard dressed in a little honey and dill. A pleasing summer ensemble."
