Balsamic-glazed hogget shoulder with freekeh and grilled radicchio

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This hogget recipe is a perfect reason to use this underused and under-appreciated meat. Like lamb but with a more pronounced flavour, the shoulder is braised and glazed in balsamic vinegar and served on a bed of nutty freekeh, bitter radicchio and piquant balsamic onions.

First published in 2019




Glazed roasted hogget


Grilled radicchio

To serve


Preheat the oven to 170°C/gas mark 3.5
To begin, season the hogget all over. Place a large flameproof roasting tray over a high heat and, once hot, add a good glug of olive oil. Add the hogget to the tray and sear all over until a rich, deep golden brown colour – this should take around 5 minutes on each side. Remove from the tray and set aside on a plate, reducing the heat of the hob slightly
Add the onions and garlic to the roasting tray, stirring frequently for around 10 minutes, until they start to turn a nice golden colour. Add the thyme, bay leaves, balsamic vinegar, Worcestershire sauce, soy sauce and honey. Stir well and allow to bubble and reduce for 5–10 minutes
Add the chicken stock to the tray and bring to the boil. Once boiling, place the shoulder back into the tray and use a large spoon to drizzle the mixture over the top of the meat. Roast uncovered in the oven for approximately 1 hour 30 minutes, basting frequently with the glaze and onions
Meanwhile, add the freekeh to a bowl with 1l of water and set aside to soak for 20 minutes
After this time, skim off any small pieces or scum that have risen to the surface of the water. Drain the freekeh, rinsing in fresh cold water. Bring 1l water or vegetable stock to the boil in a large pan, add the freekeh, carrot, onion and bay leaves and cook at a simmer for 15–20 minutes, until tender. If using wholegrain freekeh, use more water and cook for longer, around 35–45 minutes
To make the dressing, place the mustard and lemon juice in a bowl, mixing to combine. Slowly whisk in the olive oil to emulsify until you achieve a nice thick consistency. Season well and set aside
When the hogget is ready, remove from the oven and allow to rest in a warm place for at least 10–15 minutes
Separate the radicchio into individual leaves and place in a bowl. Preheat a griddle pan until smoking hot. Lightly coat the radicchio leaves with olive oil and salt and char the leaves in the pan for a minute or so. Add the balsamic onions and cook for another minute until the leaves start to wilt
Place the warm freekeh in a bowl and add the chargrilled radicchio leaves and balsamic onions. Stir in the mustard dressing and season to taste with salt and pepper
Spread the freekeh out on a large serving platter and place the rested hogget on top. Either strain the roasting dish juices through a sieve and serve in a separate jug, or spoon over the hogget as is. Sprinkle over some chopped parsley and serve
First published in 2019

Ramael Scully's vibrant dishes reflect his Malaysian roots, Australian upbringing and European training. After moving to London from Sydney in 2005, he struck up a culinary bond with Yotam Ottolenghi, shaping the brand's menus and heading up fine dining restaurant NOPI. In 2018, he opened his debut venture Scully St James's as a celebration of his colourful cooking.

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