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.
Our hogget has been sourced from the Somerleyton Estate near Lowestoft and we hang it for around two weeks before it’s ready to sell. It can be cooked either hot and fast, like lamb, or low and slow like mutton.