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Leg Of Hogget Boned And Rolled

5.0
Leg Of Hogget Boned And Rolled
Leg Of hogget Boned And Rolled with bones
Leg Of hogget Boned And Rolled with bones
Gerard King

Gerard's Suggestion

"This is a wonderful roast, that's so easy to carve. Start in a hot oven and reduce to a nice gentle heat for best results. "
New

Leg Of Hogget Boned And Rolled

5.0
pasture-fed
dry-aged
native breed

Delicious leg of hogget with the bone and tie removed, making carving that bit easier

£68.00
(0 in basket)
Shipping calculated at checkout.

Why you will love our Leg Of Hogget Boned And Rolled...

  • Very easy to cook and carve 
  • Exceptional heritage breed hogget locally reared on Suffolk pasture
  • Tender, with fantastic flavour 

Pasture-fed leg of hogget is a wonderful traditional Sunday roast, and it goes a long way! There's plenty of meat on a leg with a little rich creamy fat to baste the joint while cooking, making the perfect roasting joint. We have removed the bone on this joint for easy carving, and recommend a slow roast to medium in the oven. 

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 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 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.

Our boned and rolled leg of hogget will feed 6-8. 

Gerard King

Gerard's Suggestion

"This is a wonderful roast, that's so easy to carve. Start in a hot oven and reduce to a nice gentle heat for best results. "

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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