Slow Cooked Breast of Hoggit, Broad Beans, Feta with Minted Yogurt and Pomegranates

A perfect Easter recipe for entertaining all the family.

  • 3 hrs 20 mins
    (including cooking time)
  • Serves 4
  • Beginner


1kg breast of hogget
2 litres chicken stock or water
Aromats / Onion, Carrot, Garlic, Bay Leaf, Sprig of Thyme
200g broad beans
150g feta
1 pomegranate
200g Natural yogurt
Sprig of mint
100ml olive oil
Salad leaves


1. Place the hogget in an ovenproof dish and cover in the chicken stock or water and place in the mixed aromats. Cook at 150c for 3 hours until completely tender.

2. Remove the lamb from the stock and allow to cool. Once cool, remove any excess fat and sinews and then shred the meat.

3. Blanch the broad beans in boiling salted water for 1 minute, refresh in ice cold water and then peel the outer skin off them.

4. Finely shred the mint and add to the yogurt, season with salt and pepper.

5. Cut the pomegranate in half and whack out the seeds with the back of a spoon by hitting the skin side of the pomegranate over a bowl to catch the seeds in.

6. Place the shredded lamb in a serving dish and then scatter over the pomegranate seeds. Crumble over the feta and then add the broad beans.

7. Randomly spoon over the yogurt and then finish with salad leaves.

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