Hogget Leg


£65.00

  • Traditional roast with rich, bold flavour
  • Perfect for slow or quick roasting
  • Dry aged for exceptional tenderness

A whole leg of our locally reared hogget is the ideal centrepiece for a traditional Sunday roast. Hung for over two weeks, the meat develops exceptional tenderness and a rich, full-bodied flavour, further enhanced by cooking on the bone. You can choose to either slow-cook on a low temperature or conventionally roast. Once cooked, however it is imperative to rest the joint for as long as possible. It really does make a huge difference to the eating qualities of your joint.

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