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.