Black Mountain Hogget Meat Box
Native breed, rare breed hogget from the Walden Valley

What’s in the box

• 1 x 2.5 kg Whole Shoulder of Hogget
• 8 x 125g Hogget Loin Chops
• 2 x 220g Hogget Leg Steaks
• 1 x 500g pack Hogget Mince
• 1 x 500g pack Diced Hogget

Black Welsh Mountain Hogget from the Walden Valley
Linda and Bill Price farm in the beautiful, rugged land of the Walden Valley. Their farm is typical of the area, set on steep slopes that climb to around 320 metres above sea level. This way of farming is not for the faint hearted. It demands resilience and a willingness to surrender to the environment, listen to the land, and let nature dictate what can be reared.

They farm a small number of native and rare breed animals in harmony with the landscape. Their commitment to conservation and rare breed preservation is evident in the exceptional quality of meat they produce. These Black Welsh Mountain hogget are a direct result of that philosophy, raised on steep terrain where other livestock would struggle.

Given the history of the area, rearing Black Welsh Mountain hogget here feels fitting. Welsh migration to this part of Yorkshire dates back to 1270, and “Walden” translates from Old English to “Valley of the Welshman.” The breed is well adapted to these wild conditions, hardy, self-reliant, and undemanding. As their breeders' association puts it, they are prolific and undemanding, hardy and self-reliant. They produce premium quality, lean meat with an excellent meat to bone ratio and a full flavour.

Hogget sits perfectly between lamb and mutton on the flavour spectrum. With an extra summer on pasture, hogget develops a more evolved, pronounced flavour than lamb, yet retains much of its tenderness. It offers the best of both worlds, a richly flavoured, versatile meat that is a joy to cook with.

The Black Mountain Hogget Meat Box includes cuts from one side of the animal: shoulder, saddle and leg. It offers a true taste of this exceptional native breed and plenty of options in the kitchen.

Chef George Ryle Inspires
"We’d love you to try a Slow-Roast Shoulder of Hogget with Harissa, Chickpeas & Cauliflower, perhaps cooked overnight in stock, with the chickpeas tossed in for the last hour or so. Or level up the old faithful shepherd’s pie, it will be sensational made with hogget mince. The leg steaks are divine with a classic anchoïade and some purple sprouting broccoli. The diced hogget is surely destined for a North Indian-inspired curry with black cardamom, cloves, green chillies and cumin. Imagine potatoes, initially fried in butter and cumin, then folded through the curry for the last half an hour of cooking… sounds incredible."

"For the hogget chops, we’d keep things simple and serve them with crushed swede, enriched with butter and lifted with black pepper, plus an epic lamb gravy and some proper mint sauce; the loose, vinegar-heavy type."