Slow roast hogget with lemon and thyme

A hogget is a yearling sheep, delicious and increasingly recognised for its quality flavourful meat. Look for rare native breeds such as Soay, Hebridean or Shetland hogget which has been raised naturally on pasture and you really will taste the difference. With Mediterranean flavours, this roast is perfect for early summer alfresco dining. Serve with wilted spring greens and new potatoes or a bowl of salad and crusty bread (depending on the weather!)

Serves six

1 Pre-heat oven to 220C/gas Mark 8.

2 Brush the hogget with oil and season well with salt and pepper.

3 Place the leeks, carrots, lemons and garlic into the bottom of a large roasting pan, put the bunch of thyme on top of the vegetables and then place the hogget on top.

4 Combine the stock and sherry and then pour into the roasting pan.

5 Cover loosely with foil and roast in the oven for 30 minutes.

6 Turn the oven down to 180C/gas Mark 4 and roast for a further 40 minutes. Baste the hogget every 10 to 15 minutes during cooking.

7 Remove from the oven and rest for 10 to 15 minutes before carving.

8 Serve the hogget sliced with some of the pan juices, and a good portion of vegetables and potatoes, or crusty bread. 1.8kg hogget leg, boned salt and freshly milled black pepper 10ml rapeseed or olive oil large bunch of fresh thyme 450g wild leeks or large spring onions, chopped 450g heritage carrots, peeled and halved lengthways 300ml good lamb stock 75ml sweet sherry 3 unwaxed lemons, cut in half widthways 2 whole bulbs of garlic, cut in half widthways