This site is optimised for modern web browsers, and does not fully support your version of Internet Explorer

Stuffed best end of hogget with potato fondant and buttered cabbage

Hogget bridges the gap between lamb and mutton and can take on strong flavours. Try serving this stuffed best-end cut with cabbage, potatoes and gravy.

Unfortunately we are unable to add this recipe to your favourites, please try again later.


For the fondant potatoes

  • 70g/21/2oz butter
  • 6 potatoes, peeled and cut into 8cm/31/2in discs
  • 568ml/1 pint chicken stock

For the buttered cabbage

  • 1 small Savoy cabbage, cored, quartered and finely shredded
  • 55g/2oz butter
  • 1 tbsp chopped fresh parsley
  • 1 tbsp chopped sea purslane

For the gravy

This recipe is from...