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Dry aged ~ Griddle ~ Grass fed.
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)
We hang our Hoggets for a couple of weeks to improve the flavour and tenderness of the meat. It is still imperative to rest after cooking.
Chops are also great in a Lancashire hot pot, or an Irish stew.