Are you ready for this year’s recipe challenge?
Alain Roux: “Hogget is an interesting ingredient, as tender as lamb but offering a deliciously rich flavour. I am delighted with the challenge we have set this year on so many levels. In particular to test the butchery skills of the chefs. But also to assess their judgement and finesse to ensure the short saddle is cooked preserving the unique flavour and moistness of the cut and also the kidneys. The scope is there to prepare them in a very simple or more sophisticated way” Click here to Enter