Hoggett is used to describe lamb that’s had two springs and summers (ie, it’s over a year old) on grass. An extra six months grazing on luscious spring and autumn pasture really makes a difference to the taste so if treated and hung well - we hang ours for over a fortnight - it outshines lamb for flavour. It’s deliciously rich but not overpowering and can be very tender too. It can be cooked either hot and fast, like lamb, or low and slow like mutton.
We source our hogget from farmers who farm with the ethical and environmental standards we cherish - these include Hugh Crossley at the Somerleyton Estate near Lowestoft, Alan Peck over at Erpingham and John and Alice Pawsey at Shimpling Park Farm