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Ingredients

• 60 ml rendered pork fat, duck fat or olive oil
• 3 cloves garlic, crushed
• 3 tbsp chopped flat-leaf parsley

• 2 tbsp butter
• 150 g shallots, peeled
• 2 tbsp red wine vinegar
• 1 tbsp brown sugar
• 300 ml red wine
• 100 ml lamb stock

• 2 salsify, peeled and diced
• 4 baby turnips, peeled and diced
• 1 carrot, diced
• 100 g kale, sliced

• about 450 g hogget lamb rumps, (see Cook's note)

Description

Those In-the-know Value The Flavour Of Hogget Over Lamb And Matt Tebbutt Shares His Superb Seasonal Recipe For This Choice Cut

UK TV