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Gerard's choice
Essentials
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Butterflied Leg of Hogget

5.0
Butterflied leg of hogget on white marble
Butterflied leg of hogget on white marble
Gerard King

Gerard's Suggestion

"Perfect for a marinade or a dry-rub, you can then barbeque, griddle or cook in the oven. A simple marinade of garlic, oregano and lemon zest is always fantastic. Or a paprika and cumin based rub works excellently with this. "
New

Butterflied Leg of Hogget

5.0
pasture-fed
dry-aged
free-range

Perfect for cooking over flame, the flavour of this hogget sings.

£75.00
(0 in basket)
Shipping calculated at checkout.

Why you will love our Butterflied Leg of Hogget...

  • Great for open-Fire Cooking
  • Relatively lean and full of flavour 
  • Easy to cook and carve

Our delicious, tender Butterflied leg of hogget is perfect for the BBQ. We remove the bones, butterfly the leg and then flatten it a little to make cooking over flame easier. Surprisingly quick and simple to cook, this boneless joint is a blank canvas for flavours so you can have some fun with your marinades: traditional rosemary and garlic; Moroccan style with ras al hanout, sumaq, coriander; Indian spices with cumin and yoghurt...

Our exceptional, local, heritage 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. These lovely animals are shepherded by our enlightened sheep farmers who care deeply about their welfare and husbandry. 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 the dry-aging process. We dry-hang our hogget for a minimum of 10 days. This helps to ensure the legs are tender and full of flavour. We send the bones with your leg too (great for stock!), or for your dogs (fine if given raw) if you'd like! 

Whole feeds 8-10

Gerard King

Gerard's Suggestion

"Perfect for a marinade or a dry-rub, you can then barbeque, griddle or cook in the oven. A simple marinade of garlic, oregano and lemon zest is always fantastic. Or a paprika and cumin based rub works excellently with this. "

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