Hogget Ragout
Lamb Sauce
Start by roasting lamb bones in the oven. Roast lamb trim in pan, add your onions, carrots, celery, star anise, garlic and peppercorns roast off. Then add 20 chopped tomatoes carry on roasting add one bottle white wine. Reduce until all liquid has nearly gone. Add in stock. Bring to the boil. Turn down to simmer and add in roasted lamb bones. After 2 – 3 hours pass through muslin.
Finish sauce with cucumber juice and sherry vinegar!
SUET PASTRY
350g Self Raising Flour
175g Suet
Salt
85g Cold Water
1 tsp Baking powder
Making the puddings
Garlic and red wine puree
Lamb fat celeriac and celeriac puree
To assemble