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Gerard's choice
Essentials

Hogget Leg

5.0
Hogget Leg
Hogget Leg
Gerard King

Gerard's Suggestion

"Great for a crowd! Slow cook on low for up to 6 hours then gather family and friends round the table for a proper feast!"

Hogget Leg

5.0
free-range
slow-grown
pasture-fed

This is the ultimate traditional Sunday roast, winter with roast veg or summer with a seasonal salad

£65.00
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Shipping calculated at checkout.

Why you will love our Hogget Leg...

  • Traditional roast with rich, bold flavour
  • Perfect for slow or quick roasting
  • Dry aged for exceptional tenderness

A whole leg of our locally reared hogget is the ideal centrepiece for a traditional Sunday roast. Hung for over two weeks, the meat develops exceptional tenderness and a rich, full-bodied flavour, further enhanced by cooking on the bone. You can choose to either slow-cook on a low temperature or conventionally roast. Once cooked, however it is imperative to rest the joint for as long as possible. It really does make a huge difference to the eating qualities of your joint.

This wonderful, traditional breed hogget is between 12-24 months old and has had the best part of two summers grazing on the wild flowers and grasses of this quiet corner of Suffolk. The extra grazing time really does give hogget the most excellent flavour, and unlike mutton it can be very tender, so doesn't always require such a low, long cook.

One leg should serve 8-10 people happily.

Gerard King

Gerard's Suggestion

"Great for a crowd! Slow cook on low for up to 6 hours then gather family and friends round the table for a proper feast!"

Want to know more?

Our hogget is sourced exclusively from local Suffolk farms that share our ethical and environmental values. We are proud to work with dedicated farmers such as Hugh Crossley at the Somerleyton Estate, Alan Peck at Erpingham, and John and Alice Pawsey at Shimpling Park Farm. These close relationships with trusted farmers allow us to uphold the highest standards, delivering hogget that is rich in flavour, tender, and sustainably produced.

These exceptional, heritage breed animals are between 12-24 months old and have had the best part of two summers grazing on the wild flowers and grasses of this quiet corner of Suffolk. The extra grazing time really does give hogget the most excellent flavour, and unlike mutton it can be very tender, so doesn't always require such a low, long cook.

Because we are a whole-carcass butchery our pasture-fed hoggets arrive whole, so we butcher on site after dry-aging. We like to hang our hogget for a minimum of 10-14 days to make the most of this tender and flavourful meat.

On occasions during the year, we are delighted to offer Organic Hogget from Shimpling Park, near Lavenham. Since converting to organic farming in 1999, Shimpling Park has flourished, nurturing its pastures without artificial chemicals. We highly recommend trying this wonderful organic hogget when it's available, simply select 'Shimpling Park Organic' from the dropdown above.

What our customers say