Hogget Recipes, Lamb Recipes, Mutton Recipes, Recipes

Tandoori Butterflied Hogget Leg with Raita

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Tandoori Butterflied Hogget Leg with Raita: Spices of one kind or another are rarely far from my mind when considering how best to cook a cut of hogget — whether a chop, shoulder, or a majestic butterflied leg. A tandoori marinade, prepared in two parts, works wonderfully with hogget leg. The lemon juice, ginger and salt in the first marinade get to work quickly, helping the spices in the second, yoghurt-based marinade to seep deep into the meat while also tenderising it.

This method works just as well for a whole or half leg of lamb, or, indeed, a whole chicken, chicken thighs or chicken legs. Serve with naan or a rice pilaf, or perhaps spiced Bombay potatoes and a cooling raita.

4-6

Ingredients

Marinade 1

Marinade 2

For the Raita

Method

Prepare and Apply the First Marinade

  1. Start by preparing the ginger and garlic purée – combine the quantities needed for both marinades in a blender or using a pestle and mortar. Set aside one-third for the second marinade and place the rest in a bowl large enough to hold the butterflied leg of hogget.
  2. Pound the chillies to a purée, adding a splash of water if needed, then add to the bowl with the ginger and garlic. Add the lemon juice and salt, stir to combine.
  3. Transfer the butterflied leg of hogget to a suitable dish or tray and work the marinade thoroughly into both sides of the meat. Cover and refrigerate for one hour.

Prepare and Apply the Second Marinade

  1. Mix all the ingredients for the second marinade in a separate bowl. Pour over the hogget, turning to coat thoroughly. Ideally refrigerate overnight, or for a minimum of 3 hours, turning the meat once or twice during this time.

Make the Raita

  1. Start by toasting the cumin seeds in a dry pan until fragrant, then remove and allow to cool. Pound in a pestle and mortar, or blitz in a spice grinder. Stir into the yoghurt along with the Kashmiri chilli powder and salt, and mix well. Add the garlic, red onion, cucumber, tomato, and mint. Mix again, then taste and adjust the seasoning if needed.

Cook the Hogget

  1. Prepare a barbecue with a lid. Allow the coals to burn down to a grey-white glow to create an even, moderate heat. The grill should sit about 7 inches above the coals.
  2. Remove the hogget from the marinade and let any excess drip off. Place it on the grill fat-side down. Cook for 20–25 minutes, turning every 4–5 minutes and closing the lid between turns. For medium-rare, aim for an internal temperature of 56°C.
  3. Once cooked, remove from the heat and rest for at least 15 minutes before carving. Serve with a generous spoonful of raita and your choice of Indian breads.

Shop the ingredients

Jorge hails from the Black Mountains where he grew up surrounded by hardy, native livestock. His passion for cookery was sparked by his upbringing, but developed and intensified alongside his respect for British breeds, and zeal for nose-to-tail eating. In 2009 trained chef Jorge launched Swaledale in Haworth, and took his native-breed led whole-carcass butchery philosophy to high profile restaurateurs. Jorge is a passionate procurer and hanger of meat, and is keen to showcase the sublime taste and texture that comes from ageing, higher fat content, and an older carcass. Jorge proudly invests in native-breeds, as maintaining their market demand is crucial to their very survival. Jorge studied Creative Writing at Leeds University, and is a former Welsh athletics champion. He lives with his wife, ceramicist Amy Thomas, and their three children – Fynn, Bea, and Matilda – on a remote grouse moor in West Yorkshire.