- 1x 1.5kg hogget breast boned and rolled
- 300g minced hogget
- 50g gluten free oats
- 1 bunch of wild garlic (washed and chopped)
- 2 sprigs of thyme (picked and chopped)
- 2 sprigs of rosemary (picked and chopped)
- 1 clove of garlic (fine grated)
- 2 shallot (diced)
- 1tsp sweet paprika
- 1/2 tsp ground allspice
- 1/4 tsp cinnamon
- 1/4 tsp sumac
- 1/4 tsp crushed fennel seed
- olive oil
- Maldon sea salt
- cracked black pepper
Mix all the ingredients together for the stuffing apart from the hogget breast. Lay the breast out flat, skin side down.
Spread the mix out evenly over the breast but leave a 2 inch gap at the bottom. Then, starting from the top, roll the breast down towards yourself.
Tie with butchers string evenly along the length of the breast. You should now have a nice rolled breast.
Place the meat in a heat proof dish, season with salt and pepper and a drizzle of olive oil. Add a cup of water, tightly tinfoil and place in a hot oven at 150°C for 3 hours.
Take it out of the oven and remove the tinfoil but be careful as steam will come out of the dish. Cook at 180°C for a further 20 minutes to achieve a crispy skin.
Remove from the oven and rest for 20 minutes. Carve the meat into 2cm thick slices and serve.
Serve with a jar of our pickled cucumbers, mint yogurt, focaccia bread and salad leaves, all available to pick up from the shop.