Dry aged ~ Griddle ~ Grass fed.
These are so delicious, full of flavour, lovely combination of fat and meat to really give you an old fashioned meal. Hogget chops are best cooked as with lamb, but do remember to sear the fat as well.
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.