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Essentials

Half Leg of Hogget

5.0
Half Leg of Hogget
Half Leg of Hogget
Gerard King

Gerard's Suggestion

"I like to gently cook this joint for up to two hours, at a slightly higher temperature than for a whole leg.
Aim for it to be a little pink in the middle, and please remember to rest your joint before carving! It only adds to the deliciousness... "

Half Leg of Hogget

5.0
pasture-fed
slow-grown
native-breed

The ultimate classic Sunday roast; perfect for a smaller gathering.

£34.50
(0 in basket)
Shipping calculated at checkout.

Why you will love our Half Leg of Hogget...

  • Traditional roast with big flavour
  • Dry-aged for exceptional taste and texture
  • Perfect for slow or quick roasting

A half leg of our locally reared hogget is an excellent choice for smaller gatherings, serving 4-6 people with ease. We cut our legs in half, leaving the shank on so the joint provides a wonderful variety of textures – from the rich, sticky shank to the lean, tender section that’s easy to carve.

Our exceptional, traditional breed hogget is between 12-24 months old and has had 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 really does make a huge difference to the flavour, which is excellent. 

Hung for over two weeks, the meat develops a remarkable tenderness and deep, full-bodied flavour, which is further enhanced when cooked on the bone. Whether slow-cooked for a melt-in-the-mouth experience or roasted in the traditional way, this joint delivers exceptional results. Remember to rest the joint after cooking to bring out its depth of flavour - it's worth the wait! 

Gerard King

Gerard's Suggestion

"I like to gently cook this joint for up to two hours, at a slightly higher temperature than for a whole leg.
Aim for it to be a little pink in the middle, and please remember to rest your joint before carving! It only adds to the deliciousness... "

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