Hogget: a lovely traditional word, a lovely traditional meat, ‘hogget’ is used to describe lamb that’s had two springs and summers (ie, it’s over a year old) on grass. If treated and hung well - we hang ours for over a fortnight - it outshines lamb for flavour, and can be very tender too. It’s quite hard to get hold of, but worth the effort.
A boned and rolled shoulder will feed approximately 6; 2 cutlets or loin chops per person. For recipe inspiration, visit BBC Food.
We have just been hanging a number of Hogget from Jane Thomson at Brick Kiln Farm, Westleton. All cuts are available so call 01728 452 758 to order.