Recently I was given half a leg of hogget (lamb) by a farmer who farms lambs for my good friends at Honeywell. Paul Keyes and his son Richard farm in the Salwick area of Lancashire’s Fylde coast and they produce some of the tastiest lamb I’ve had! If you’re wondering what hogget is, it’s an age of lamb between what we commonly call lamb and mutton and the flavour is slightly richer compared to the sweetness of spring lamb.
The hogget in question had been butchered for an up-coming visit by some French friends of theirs who love this slightly older and some would argue more flavoursome style of lamb, but this was my first time eating hogget and I was keen to get it on the BBQ.
Regular followers will know I’m very much a fan of lamb and the classic flavour combination given by rosemary and garlic. As the cooler days draw in though I thought I’d spice things up a little and looked farther afield for flavour inspiration. Lamb and it’s variations are synonymous with Moroccan flavours so this recipe is for a Moroccan Spiced Yoghurt marinade, which I hope you enjoy as much as we did!
- 1.5kg leg of hogget, or lamb (this one came on the bone but it could be boneless)
- 150ml natural yoghurt
- 1″ fresh ginger, peeled and grated
- 4 cloves of garlic, crushed
- 2 tbsp tomato paste
- 1 tbsp cumin seeds, crushed
- 1 tbsp turmeric
- 1 tbsp chilli flakes
- 1 tbsp fennel seeds, crushed
- zest and juice of a lemon
- Combine the marinade ingredients in a large bowl.
- Score the hogget/lamb with a sharp knife before placing in the bowl and working the spiced yoghurt mixture all over the meat and into the scores. Cover and place in the fridge to marinade for 2-3 hours.
- Remove the meat from the fridge and allow to come up to temperature while you preheat the BBQ for 180-200c (375f) roasting heat, with the lid down and vents open as applicable.
*I roasted this on my Traeger Pro22 pellet grill with maple pellets and it worked beautifully! This dish will roast on charcoal, ceramic, pellet or gas.
- Place the meat on the grill in the area of roasting heat and close the lid. (If using a food probe that stays in the meat as your food cooks simply place the probe in the meat and close the lid.)
- Roast for an hour before checking the core temperature of the meat. For pink hogget/lamb cook to 53c (127f) then remove and rest wrapped in foil for 30 minutes. For lamb slightly more done cook to 63c (145f) then remove and rest wrapped in foil for 30 minutes. Keep the meat on the barbecue until the core temperature has reached the desired internal temperature. You may have to top up your coals but keep the lid closed as much as possible to keep the heat in and the food cooking.
- Once rested carve and serve. This particular joint was roasted to 53c (127f) wrapped tightly in foil and rested for half an hour before carving.
We really enjoyed this dish and the flavour of the hogget was really very good! I love lamb for its’ soft texture and sweet flavour and this recipe works just as well if you decide to cook it with lamb. The difference with the hogget is that it’s had a winter on the farm and as a result the meat has something more in terms of texture and a slighter more robust flavour. If you can source hogget from your local butcher I’d definitely recommend giving it a go, and if you try this recipe for yourself do leave your comments and reviews in the section below! 🙂