Name: Rump of Hogget with Mutton Faggot
Yield: Serves 4
Ingredients: 100 g pig’s caul fat; 1 butternut squash; 250 ml chicken stock; 4 large potatoes; rapeseed oil; 1 sprig fresh rosemary; 100 g butter; 200 ml lamb sauce; salt & pepper; 2 tblsp HP sauce; 1 clove garlic; 1 onion; 2 sprigs fresh rosemary; fresh rosemary; 4 x 300 g rumps of hogget; 400 g minced mutton; fresh mint; 4 lamb’s kidneys

Preparation info

Serves
4

Difficulty
Medium

Appears in

On The Menu

By James Mackenzie

Published 2011

About

These mutton and kidney faggots are fantastic and work equally well as a dish on their own. They’re perfect as a starter served with minted mash and onion gravy.

Ingredients

4 x 300 g rumps of hogget
salt & pepper
2 sprigs fresh rosemary

Starter
Gluten-free

Method

Pre-heat the oven to 180°C/gas mark 4.

To make the faggot, chop the onion and put in a saucepan with the crushed garlic clove, HP sauce and some salt and pepper. Cover with a lid and cook on a low heat for 30 minutes, then remove the lid and turn up the heat to dry the mixture

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Rump of Hogget with Mutton Faggot

Roast Rump of Hogget with Braised Mutton and Kidney Faggot, Roast Butternut Squash Purée and Rosemary Potatoes

Ingredients

Method

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