Brined, Roasted and Fried Hogget Shoulder

A roasted shoulder of hogget is hard to beat. Take the same shoulder, brine it, roast and then fry it and something awesome gets even better. The roasted meat, flash-fried through very hot oil, has a crispy texture that is something special. It’s a little more effort but, considering you’ve brined the meat for two days and roasted it for another six hours, a few extra minutes will be worth it. I cooked this for mates one Easter: everyone agreed, the texture made the difference between a goo