Mustard-crusted breast of hogget

Main courses

  • Serves: 4
  • Preparation time: 1 hour
  • Cooking time: 3 hours
Mustard-crusted breast of hogget © Professional Images

Mustard-crusted breast of hogget


1 breast of hogget (One breast weighs app 2kg)
100g fresh white breadcrumbs
750ml cheapest possible white wine
1 whole garlic globes – halved
30ml rape seed oil
300g carrots – chopped
350g onions – chopped
2 bay leaves
5g thyme sprigs
100g English mustard
350ml water
Salt and black pepper


Day one

  1. Pre-heat the oven to 160c/325f/G3.
  2. Heat half the oil in a roasting tin and brown the carrots, onions and garlic on the stove.
  3. Add the herbs and lay the lamb on top of the vegetables and pour over the wine and water.
  4. Season well and cover tightly with foil.
  5. Pop in the oven and cook, undisturbed for two and a half hours.  Remove from the oven and leave covered until cool.
  6. Remove the lamb and lay on a separate tray.  Pour the juices and vegetables into a container and along with the lamb, leave to chill in the fridge overnight.

Day two:

  1. Pre-heat the oven to 200c/400f/G6.
  2. Gently pull the rib bones out of the breast and lift the solidified fat from the surface of the cooking juices.
  3. Lay the lamb on a roasting tray, skin side up and generously spread with mustard.  Press the breadcrumbs down into the mustard and drizzle with the remaining oil.
  4. Bake for 30 minutes until the crumbs are toasted and crisp.
  5. Re-heat the cooking juices and vegetables on the stove and adjust the seasoning.
  6. Remove the lamb from the oven, place on a board and cut into appropriate sized pieces.

Place the vegetables and a portion of simple boiled potatoes in the bowl, pour in some cooking juices and place the lamb on top.  Serve with a watercress side salad. Delicious.