Pot-Roast Hogget With Barley

Slow-cooked hogget leg pot-roasted with root vegetables, pearl barley, cider, and fresh herbs until tender and flavoursome.

Healthy Dinner Slow-Cooked Barley Hogget Pot-Roast

Estimated Nutrition

Calories

713.1

kcal / serving

4278.4 kcal total

Carbs

26.8g

per serving

160.5 g total

Fat

40.9g

per serving

245.2 g total

Protein

40.5g

per serving

242.8 g total

Cook Time

165

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

GrainsCereals

125

Pearl Barley

Liquids

500

Dry Cider

800

Lamb Stock

made with stock cube

Meat

1.2

Hogget

shank-end leg

NutsSeeds

clove

Garlic

finely sliced

tsp

Sea Salt

flaked, plus extra to season

Black Pepper

freshly ground

tbsp

Thyme

finely chopped fresh leaves

tbsp

Rosemary

finely chopped fresh leaves

piece

Bay Leaf

Parsley

roughly chopped leaves to garnish

OilsFats

Sunflower Oil

Vegetables

piece

Onion

chopped

stick

Celery

trimmed and cut into 1cm slices

piece

Carrot

peeled and cut into 1.5cm chunks

piece

Parsnip

peeled and cut into 1.5cm chunks

piece

Turnip

peeled and cut into 1.5cm chunks

Method

Preheat the oven to 180°C.

Brown the onion, celery, carrots, parsnips, and turnips in 15ml of oil in a casserole for 5 minutes.

Stir in the garlic, cook briefly, then remove vegetables and set aside.

Heat the remaining oil and brown the seasoned hogget on all sides for 10 minutes.

Pour in cider and stock, add thyme, rosemary, and bay leaf, then bring to a simmer.

Cover and cook in the oven for one hour.

Turn the meat over, add the rinsed pearl barley, and return the vegetables to the casserole.

Cook for another 90 minutes until the meat is tender and the sauce has thickened.

Carve the meat into thick slices and serve over the barley and vegetables garnished with parsley.