Hogget (meat from a one- to two-year-old sheep) and mutton (from a sheep older than two years) are fast becoming trendy alternatives to Lamb in British kitchens, not least because of the sterling work of the Mutton Renaissance. Hogget and mutton have a more robust flavour than lamb and are ideal for casserole-style cooking … and of course pies!
Here’s Tom’s introduction to the recipe:
I have based this recipe on the Alexis Soyer classic, Lamb Cutlet Reform, which he made for the Reform Club in London. I created this version for the BBC when I was filming the Victorian Roadshow in Beamish in 2001, because hogget and mutton were staple Victorian meats.
Download the recipe