Jonny Schwass's Low Oven Hogget Shoulder
I think hogget has far more flavour and texture than lamb and is wonderful when roasted on the bone in a slow and low oven. The majority of lamb sold in this country is actually hogget.
- 1 large (bone in) hogget shoulder
- 1 garlic clove, cut in half
Massage the garlic clove over the lamb to permeate the shin.
Rub the salt into the lamb and place in the oven at 75°C overnight.
The next day, turn the heat up to 160°C and allow the roast to colour.
Enjoy while hot, and even more the next day when sliced thinly between two thick slices of white bread, with a good acidic pickle that you have made earlier in the year.