This cracking recipe is perfect for a very special Easter lunch

A more sustainable option than lamb, hogget is a sheep aged between one to two years. Opting for hogget or mutton means the sheep have had the time to mature at pasture, so the meat has more fat and a greater depth of flavour.

Ingredients: 

• Herdwick Hogget rack and shoulder (bone separate)
• 100g garden peas
• 100g broad beans
• 1 bunch of mint
• 50g goat’s curd

For the sauce: 

• 2 shallots
• 4 cloves garlic
• 3 sprigs rosemary
• 1ltr chicken stock
• 150ml Madeira
• 150ml red wine
• 75ml brandy

Method:

Prepare the lamb shoulder and brine in a 10 per cent salt brine for 24 hours. Cook it for a further 24 hours at 78 degrees after the brining process, make sure you wash the shoulder for at least 20 minutes before cooking. Once cooked, carefully flake it down and roll it into a ballantine (sausage shape) allow to set in the fridge and then slice it into 1cm thick slices ready to fry in pan later.

For the sauce, roast the lamb bones for 40 minutes, take out and drain excess fat. In a large pan, fry the shallots, garlic and rosemary, add the bones and fry for a further 2 minutes. Deglaze with all the alcohol and reduce to a glace, add stock and cook down until desired consistency. Pass through a sieve ready to serve.

Roast the lamb rack for 8 to 10 minutes at 180 degrees, allow to rest for 10 minutes. While the meat is resting, ensure your sauce is hot and begin to cook the peas, broad beans and fry lamb shoulder disc. Once cooked begin to assemble on a plate and finish off with a few spoonfuls of goat’s curd.