[kanisha]

Hi, I just picked up 8.5 kilos of hoggett mince  does anyone have any recipes or suggestions of what to do with it?  thanks

[BadgerFace]

I made some of my 'naughty' ram into Merguez sausages. They were fantastic, no hint of rammy-ness (and he was seven years old). A good recipe is on Len Poli's sausage making site - scroll down home page for the recipe download link. 

ETA - can't get the link to work, google is needed on this one

[daddymatty82]

best burgers iv had was butcher made our shetland rams  lamb and mint burger to die for

[Fleecewife]

   I do a variety of burgers with either old biddies or odds and ends from hoggets.  I have tried various recipes and flavours.  I add about 10% breadcrumbs made from spelt bread - 50:50 spelt and ordinary flour, not wholemeal which tastes too bready, black or white pepper and onions to all recipes.  Extras added might be chillies and herbs; Herbes de Provence; tomato puree with herbs and garlic; tunisian (can't remember what I put in that but it was lovely   look for a recipe for tunisian lamb and adapt that); apricots and spices; just garlic; cranberries.  For how much to use - with chillies, more than you think  .  Before you go for a whole batch, add a measured proportion to a small amount of meat then cook and try it - if it's just right then add to the whole batch in the same proportions, or adjust and try again.  The one flavour I don't bother with is mint - sorry daddymatty , it just never tastes good.  I've tried both dried mint and fresh mint leaves (which was wonderful while I was preparing it, with two colanderfuls of mint leaves) but the taste was lost once cooked.
Burgers shrink dramatically once cooked - I make mine about an inch thick in the largest sized pastry cutter ring I have which is about 3" across.
I have also made sausages using similar recipes, without the onion, although next time I try I will add some as it makes them juicier.  We eventually decided that burgers were more versatile, as you can serve them in many different ways including with hot or spicey sauces.
You could also use some of the mince to make a true shepherds pie.

[kanisha]

Hi thanks all.  everyone here does merguez but its not my favourite. I decided on mince this time for a bit of variety and thought the versatility would be useful will try out the suggestions any more recipes please post I'm interested.

[Antz]

I make lamb and fresh mint burgers, simply seasoned with salt-and-pepper, formed around a center of feta cheese, delicious.
For a simple (and free) burger press I use an 800g tin can with both the ends cut off.
If the mince is not the best quality and needs cooking slower and longer then one of my favourites is a traditional moussaka.

[lill]

making burgers or sausages from your hoggett will taste delic. I made lamb and mint burgers and sausages this was what i put in. 10lb minced lamb, half ounce of seasoning to 1lb=5oz 3/4 jar of mint, mix well and put into sknis.