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Bestsellers
Gerard's choice
Essentials
New

Apricot and Rosemary Hogget Burgers

5.0
Hogget Burgers
Apricot and Rosemary Hogget Burgers
Hogget Burgers
Gerard King

Gerard's Suggestion

"Very tasty in a ciabatta. I suggest adding a little harissa to some mayonnaise for a simple burger relish, plus some sharp, tangy kraut or pickles."
New

Apricot and Rosemary Hogget Burgers

5.0
free-range
Made by us
Local Suffolk farm

Great on the BBQ, or for an easy mid-week supper with couscous or rice.

£11.00
(0 in basket)
Shipping calculated at checkout.

Why you will love our Apricot and Rosemary Hogget Burgers...

  • Hand made by us in the shop 
  • Best free-range, pasture-fed local hogget
  • Perfect for a flavourful and easy supper 

We take great care over the grass-fed hogget mince we use in our hogget burger. Made from our dry-aged hogget shoulder and hogget belly, it's coarsely minced to make sure the meat to fat ratio is just right, creating mince that's full of flavour with a sound texture. 

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 we then we like to hang our hogget for a minimum of 10-14 days to make the most of this tender and flavourful meat.

These burgers are really delicious and so useful. Have them in a bap or ciabatta, or pan-fry them for a simple supper with rice or couscous. They have enough flavour to hold a meal on their own, so are a great staple for the freezer. 

Gerard King

Gerard's Suggestion

"Very tasty in a ciabatta. I suggest adding a little harissa to some mayonnaise for a simple burger relish, plus some sharp, tangy kraut or pickles."

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