Rack of Hogget slow-cooking then soften some onions and

then soften some onions and garlic

a little apple cider vinegar and classic aromatics

Serve up with fluffy couscous and harissa

As we carve it

Rack of Hogget slow-cooking then soften some onions andA 6 bone rack, cut from the best end of the loin from these outstanding, pure breed Swaledale hogget*. Cooking a rack of hogget requires, for best results, an attentive eye and a touch of patience. The fat needs to be well rendered and the meat best at a blushing pink. We remove the chine bone for simple carving and so that you may use the bone to make a cracking sauce. Chef George Ryle inspires: "Cook the rack on a BBQ, as well as some whole