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Gerard's choice
Essentials
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Hogget Neck Fillet

5.0
Hogget Neck Fillet
Hogget Neck Fillet
Gerard King

Gerard's Suggestion

"These can be roasted whole, sliced thinly and served with roast veg. Or you can make a 'deconstructed' tagine, roasting whole with Moroccan spices and serving couscous on the side. "
New

Hogget Neck Fillet

5.0
pasture-fed
dry-aged
Small Suffolk farm

A versatile cut that is richly marbled and full of flavour.

£12.00
(0 in basket)
Shipping calculated at checkout.

Why you will love our Hogget Neck Fillet...

  • Lovely marbling
  • Great texture and flavour
  • So useful: pan-fry or braise it low and slow 

Hogget neck fillet comes from the scrag end and middle neck of the hogget, with the bone removed. This leaves a long, chunky cut with a delicious mix of fat and meat. It also makes it an extremely versatile cut. You can pan-fry it relatively quickly and serve it pink; chop it and cook it slow and low in a tagine; or roast and flake it into a pasta.

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.

Because we are a whole-carcass butchery our pasture-fed hoggets arrive whole so we butcher on site, after the dry-aging process.  We like to hang our hogget for a minimum of 10-14 days to make the most of this tender and flavourful meat. 

Generally, cooking neck fillet really depends on the age at slaughter so hogget will need a bit more cooking than lamb but less than mutton. But however you cook it, the rich and robust flavour of our hogget neck fillets is outstanding. One neck fillet will feed two (at a push!).

Gerard King

Gerard's Suggestion

"These can be roasted whole, sliced thinly and served with roast veg. Or you can make a 'deconstructed' tagine, roasting whole with Moroccan spices and serving couscous on the side. "

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