What is a hogget leg?
Hogget is the name for a lamb between one and two years old at the time of slaughter. As it’s more mature than lamb, it has a firmer texture and deeper flavour, which I prefer.
How long should a leg of lamb rest before carving?
Just like beef, lamb needs to rest after cooking, to allow the juices to ‘settle’ back throughout the meat, making it juicier and easier to carve. Transfer your lamb to a warm serving platter or clean board and cover with foil to keep it warm. Leave to rest for 30 minutes, before carving.
Why do you tie a leg of lamb?
Tying or trussing lamb is about form and function. It gives your roast an even shape for even cooking, plus locks in the juices and any stuffing for maximum tastiness.
Do you trim fat off lamb leg?
Leg of Lamb It is important to remember that a little fat is good to keep the meat moist as it cooks however if more than a desirable amount has been left on by the butcher simply lift the layer of fat off the lamb and slice along between the fat and meat until the meat is left with a more desirable level of fat.
What cut is leg of lamb?
What’s Leg. Lamb leg is a large and succulent cut from the hind legs that can be butchered into smaller cuts. Lamb leg is a popular Sunday dinner roasting joint, though, this is not the only way this tasty joint can be prepared.
What’s the difference between hogget and lamb?
Lambs are sheep up to around 12 – 14 months of age. They have ‘baby’ teeth which they lose when they become a hogget. Hoggets are from approximately 13 months – 2 years of age.
Which is older mutton or hogget?
The meat from sheep in their second year is hogget. Older sheep meat is mutton.
Can you eat lamb rare?
Lamb meat or chops can be eaten rare, medium rare or fully cooked if you like. Lamb meat typically has the majority of its bacteria concentrated on the surface as opposed to being spread on the inside and outside, thus a quick sear on both sides is typically more than enough to render it safe for consumption.