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Gerard's choice
Essentials
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Boneless Hogget Shoulder Joint

5.0
Boneless Hogget Shoulder Joint
Boneless Hogget Shoulder Joint
Gerard King

Gerard's Suggestion

"Try roasting this simply with some olive oil, a splash of water and some lavender flowers. Whilst the joint is resting, add some wine to the tin and scrap off all the tasty bits on the bottom of the pan. Skim off the fat and boil until reduced. Finish by mixing in some crème fraiche. "
New

Boneless Hogget Shoulder Joint

5.0
Organic option
native breed
dry-aged

Our boneless hogget shoulder is a shop favourite. It's the perfect size for smaller gatherings; ready to slow cook and carve with ease.

£23.00
(0 in basket)
Shipping calculated at checkout.

Why you will love our Boneless Hogget Shoulder Joint...

  • Fantastic sweet flavour
  • Ideal for slow cooking
  • Easy to carve, a great smaller joint 

A firm favourite in our Aldeburgh shop, hogget shoulder is a wonderful, informal and robustly-flavoured cut, but it's often too large for the smaller numbers. This hogget shoulder joint has had the bones removed, tied and cut into a small joint, just right for small family gatherings or even a midweek roast. 

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 should fall apart beautifully after a low, slow 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.

Best cooked gently on a low temperature. Once cooked, the joint can be carved and used as a traditional mini-roast, or if you like, shredded with a fork and served in wraps with salad.

Serves 4-6 

Gerard King

Gerard's Suggestion

"Try roasting this simply with some olive oil, a splash of water and some lavender flowers. Whilst the joint is resting, add some wine to the tin and scrap off all the tasty bits on the bottom of the pan. Skim off the fat and boil until reduced. Finish by mixing in some crème fraiche. "

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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