Sign in  BBC navigation   Pot-roast hogget with barley  Pot-
roast hogget with barley  Hogget is simply meat from a sheep
between one and two years old – it’s incredibly flavoursome and
makes a delicious pot-roast.   Preparation method    1. Preheat
the oven to 180C/350F/Gas 4. Heat one tablespoon of the oil in a
large flame-proof casserole. Add the chopped onion, celery,
carrots, parsnips and turnips to the casserole and cook for five
minutes over a medium heat, stirring constantly until lightly
browned. Stir in the garlic and cook for a few seconds more,
stirring. Remove with a slotted spoon, transfer to a plate and
set aside.    2. Pour the remaining oil into the casserole, put
the hogget on a board and season well with one teaspoon of salt
and lots of ground black pepper. Add the hogget to the casserole
and brown on all sides over a medium heat for 8-10 minutes,
turning every few minutes until golden-brown.    3. Pour over
the cider and stock, stir in the herbs and bring to a simmer.
Add the bay leaf and c