Saddle of hogget with dauphinoise potatoes, parsnips and mint sauce

Ingredients For the hogget 1.5kg/3lb 4oz boned-out ready-stuffed saddle of hogget salt and freshly ground black pepper 1 tbsp olive oil 1 onion, roughly chopped For dauphinoise potatoes 900g/2lb King Edward potatoes, peeled and sliced …

Lamb rump navarin with rosemary dumplings and roasted onions and parsnips

Navarin is a wonderfully warming French lamb stew. Try it with rosemary dumplings and delicious roasted veg for a hearty meal. Ingredients For the lamb rump navarin 3 x 400g/14oz lamb rump steaks, chopped 50g/2oz …