A hogget is a sheep between 12 and 24 months old and is typically from our native breeds which take longer to mature than commercial lamb. The meat has even more flavour but is still tender and delicious.
As Tom Parker Bowles says, “Hogget is simply lamb with wanderlust and a decent education. It’s killed when it’s between twelve and eighteen months old, so it knows a thing or two about flavour. It doesn’t overwhelm like old mutton, yet still bleats with ovine delight.”
The meat is hung to improve flavour and tenderness until judged just right by the master butcher, before being expertly cut and vacuum-packed ready for cooking or freezing.
Although we offer our standard boxes, our lamb can be butchered to your requirement or even supplied un-butchered for spit-roasting or for restaurants and foodies who want to try butchery for themselves.
The Liver and Kidneys are entirely optional, but are delicious and definitely worth a try.