Rack of Hogget slow-cooking then soften some onions and

then soften some onions and garlic

The two play off each other beautifully

As we carve it

this is delicious garnished with fresh coriander and a violently hot Chinese chilli sauce

We prefer not to French trim

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