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Rump Roast of Hogget

5.0
A tied boneless rump of hogett with rosemary on a marble surface.
sliced cooked rumb of hogget on vintage blue and white plate with roasted peppers
Le Phare Du Cap Bon
A tied boneless rump of hogett with rosemary on a marble surface.
Gerard King

Gerard's Suggestion

"I recently made up a simple marinade, using harissa, ground cumin and some fresh coriander, and cooked these gently over the embers on my BBQ. Delicious."
New

Rump Roast of Hogget

5.0
slow-grown
free-range
traditional breed

These are full of flavour and so easy to cook for a mid-week supper: simply roast for 45 minutes and then tuck in.

£12.00
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Shipping calculated at checkout.

Why you will love our Rump Roast of Hogget...

  • Perfect mid-week supper for two 
  • Boneless for quick, fuss-free roasting
  • Tender, flavourful meat, these hogget rumps are a treat.

Packed with flavour and topped with a generous layer of fat, these little rumps self-baste beautifully as they roast leaving you with tender, juicy meat. We've removed the bone to make cooking and carving easier. Each rump is perfectly sized to serve two people - possibly three at a push. Ideal for a midweek meal or a quick weekend roast.  They’re as versatile as they are delicious! Just pop them in the oven for forty-five minutes - job done. 

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

Each rump serves two. 

Gerard King

Gerard's Suggestion

"I recently made up a simple marinade, using harissa, ground cumin and some fresh coriander, and cooked these gently over the embers on my BBQ. Delicious."

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