Slow roast leg of Hogget with white wine and medlar jelly

This is a great dinner party dish with an wonderfully flavoured sauce. If you don’t have medlar jelly use crab apple or redcurrant jelly instead.


  • 2 tbsp olive oil
  • 2 kg/4lb leg of hogget
  • 2 tbsp plain flour
  • 2 onions, thinly sliced
  • 4 garlic cloves, thinly sliced
  • 75cl dry white wine
  • 600ml/1 pint chicken stock
  • 1 tsp dried oregano
  • 2 tbsp medlar, crab apple or redcurrant jelly
  • salt & freshly ground black pepper

 Preparation method

  1. Preheat the oven to 170˚C/325˚F/Gas 3
  2. Pour the oil into a large, sturdy roasting tin and set it over the hob.
  3. Season the hogget then roll it in the flour. Brown the hogget all over in the hot oil for 5-10 minutes.
  4. Add the onions and cook for a further 5-10 minutes, turning the lamb and stirring the onions until both are nicely browned.
  5. Add the garlic, white wine, stock, oregano and redcurrant jelly, bring to a simmer and cook the hogget in the oven for 3-3½ hours, basting now and again with the liquor. There should be a good quantity of wine left in the bottom of the tin to serve with the lamb but if you feel it is getting too dry, just cover with foil.
  6. Take the hogget out of the tin and place on a large board to rest in a warm place. While the hogget is resting, sit the tin back on the hob and simmer the pan juices for a few minutes, reducing the liquid, if there is a lot, to make a tasty gravy.
  7. Cut the hogget into thick slices – you’ll find the meat falls away from the bone so you may end up with more chunks than slices.
  8. Serve with creamy mashed potatoes and the wine gravy…. and lots of crispy vegetables.
Slow roast leg of Hogget with white wine and medlar jelly was last modified: April 27th, 2014 by Helen Pickersgill
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