Saltbush Hogget

A Clare Valley favourite!


  • 1 x 12 loin rack of saltbush hogget/lamb
  • extra virgin olive oil
  • rosemary
  • fresh lime juice
  • sea salt flakes
  • freshly ground pepper
  • 6-8 sebago potatoes
  • carrots
  • broccolini

Serves 4


Marinate the hogget for 2 hours with the olive oil, rosemary and lime juice. Pre-heat oven to 180 degrees Celsius. Place the hogget into a baking dish lined with baking paper and pop into the oven. Cook for 50 minutes to 1 hour.

Peel and cut the potatoes into halves. Par boil in water for 5-10 minutes, drain and then toss in olive oil, salt flakes and pepper. Place on a baking tray lined with baking paper and pop into the oven around the same time of the hogget.

Steam the carrots and broccolini – do not over cook!