Preheat the oven to 180°C.
Melt 55g butter in an ovenproof frying pan and brown the potatoes until golden.
Add 568ml chicken stock, season, and roast for 30-40 minutes.
Trim and flatten the hogget meat as thinly as possible.
Mince the chicken and beat in the cream, sea purslane, and seasoning to create a mousse.
Spread the mousse onto the meat, roll tightly, tie with string, and seal the ends with bacon.
Sear the hogget in oil for 5-7 minutes until browned all over.
Roast in a tray for 10-12 minutes, then rest for 10 minutes.
Blanch the cabbage in boiling water for 20 seconds and drain.
Sauté the cabbage in 55g butter for 3 minutes before adding herbs and seasoning.
Sauté the onion in the roasting tray until coloured.
Add 300ml chicken stock, reduce by one third, and whisk in 55g butter.
Brush the potatoes with 15g melted butter and serve with the meat, cabbage, and gravy.