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Hogget Cutlets

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Four raw hogget chops on a marble surface
Four raw hogget chops on a marble surface
Gerard King

Gerard's Suggestion

"Great for a quick mid week supper. Serve with creamy mash and some seasonal veg. Great in a Lancashire hot pot but equally delicious in summer with a seasonal salad. "

Hogget Cutlets

No Reviews
pasture-fed
dry-aged
organic

Our hogget cutlets are sweet, tender and full of flavour

£17.50
(0 in basket)
Shipping calculated at checkout.

Why you will love our Hogget Cutlets...

  • Dry-aged for richer, deeper flavour
  • Grass-fed for natural sweetness
  • Best cooked hot and fast; rest well before eating

These are so delicious, full of flavour, a little sweeter than the chops. Hogget cutlets are best cooked hot and fast, but do remember to sear the fat as well. Then rest well (the cutlets, not you!) before enjoying. They really are a treat. 

These cutlets come from our exceptional, heritage breed hogget that is left for up to 24 months (the best part of two springs and summers) grazing on the wild flowers and grasses of this quiet corner of Suffolk. The extra grazing time on pasture 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.

We then dry-hang our hogget for between 10-14 days to make the most of the wonderful flavour and texture of this delicious meat. All you need to do is enjoy it (and make sure you leave these cutlets to rest for a short while before tucking in.) 

Two cutlets per person should suffice, unless you have a particularly big appetite! 

 

Gerard King

Gerard's Suggestion

"Great for a quick mid week supper. Serve with creamy mash and some seasonal veg. Great in a Lancashire hot pot but equally delicious in summer with a seasonal salad. "

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.

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