Hogget Recipes, Lamb Recipes, Mutton Recipes, Recipes

Slow-smoked hogget shoulder recipe w/ grilled onions, turnips & tahini dressing

A hogget shoulder recipe, slow-cooked until tender and infused with smoky nuances, embraces a subtly Middle Eastern flair. Opting for a boned and rolled hogget shoulder (or lamb or mutton, if preferred) promises succulent, flaky meat after a leisurely smoke. With its generous inter-muscular fat and tissue, the shoulder retains moisture effortlessly, while its luscious layer of fat self-bastes, melding seamlessly with the sweet, smoky essence. Here, the heat from the coals serves double duty, grilling turnips, peppers, and red onions to perfection before drizzling them with tahini dressing and an abundance of soft herbs and sumac. The slight bitterness from the turnips and tahini offers a delightful counterpoint to the indulgent, smoky notes of the fatty hogget.

Serves 4-5 hungry humans


Tahini dressing

Shop the ingredients


First up is marinating the hogget

  1. Toast the coriander seeds and allspice berries in a small frying pan, over a medium heat for 2-minutes, tossing regularly. Remove from the heat and tip into a pestle and mortar.
  2. Coarsely crush the seeds and then add 2-tablespoons of salt and the Aleppo pepper flakes. Mix together with the mortar and then rub all over the hogget shoulder. Leave to sit for at least 3-hours.

Now to cook the hogget

  1. Light your bbq and aim to hold a smoking temperature of around 100-120°C. Place the shoulder on the grill and close the lid. Cook for 5-6 hours. Check the shoulder after 3-hours and if it has formed a good bark and you are concerned about too much colour, then wrap the shoulder in some bbq, or parchment paper for the final few hours.
  2. You are aiming for an internal temperature of at least 88°C. Once this is achieved, then remove the shoulder from the grill and leave to rest somewhere warm, preferably wrapped in paper or foil.
  3. Top up the charcoal and allow them to burn more fiercely. Skewer the turnips, onions and peppers. Season well with salt and rub with a little oil, then lay the skewers on the grill.
  4. Rotate the skewers regularly and cook for 12-15 minutes. Try to maintain a medium heat on the coals, so the turnips, onions and peppers have the chance to cook fully without taking on too much char.
  5. Once cooked, remove the skewers from the heat and slide the turnips, peppers and onions into a large bowl.

Now for the tahini dressing

  1. Put the tahini, garlic, a pinch of salt, 3-tablespoons of water and the juice of 1-unwaxed lemon into a food processor. Blitz on a high speed for a minute or so. Sometimes tahini can thicken quite dramatically, so add more water if required.
  2. Begin adding the olive oil, in a steady stream, about 75-100ml or until the dressing has taken on a good consistency and flavour.
  3. Check for seasoning and adjust as necessary, some of the juice from the second lemon may be needed here.
  4. Use the tahini dressing to dress the still warm turnips, peppers and onions. Then add the dill, mint, parsley and 1-teaspoon of sumac. Mix well, check for seasoning and adjust as necessary.

To serve

  1. Pull apart the meat and serve on a platter, with the turnips, peppers and onions on another platter and freshly baked flatbreads on the side, any extra tahini dressing can be used to drizzle over the hogget.