Hogget Loin Chops 4 x 100g

These single rib chops are cut from the loin of our outstanding, pure breed Swaledale hogget*;  sheep that have lived on the slopes of the stunning valleys of Upper Wharfedale, above the picturesque village of Buckden. Older than lamb, they get the best part of two summers to graze in the meadows when they are at their lushest; rich with the nutrients that the sun brings. They get the chance to grow and mature at their own pace, developing a deeply flavoured meat with a moderate covering of fat; this meat carries more flavour than its younger cousin lamb and is of exceptional quality.

Chef George Ryle inspires:
"Hogget loin chops are delicious when cooked in a pan, but absolutely prime for cooking over the smouldering embers of a BBQ. Take the time to render out some of the fat, then get some char - with the dripping fat causing the flames to dance and lick the chops.

Serve with the most famous, and perhaps best salad, the mighty Greek**; the perfect ode to summer. Ripe tomatoes and cucumbers, adorned with red onion, Kalamata olives, dried oregano and rich, salty barrel-aged feta. Then, crucially, lashings of red wine vinegar and good extra virgin olive oil.

Or aim for a heavily spiced marinade, in the Pakistani-style, with a little yoghurt and leave to sit overnight. Then cook the marinated hogget loin chops on the BBQ and serve with grilled onions, rice, breads and a mint raita."

*Hogget are yearling lambs, aged 12-24 months that are left to develop and fatten naturally on the rich, nutrient dense grass of the spring and summer months. Grown in the way nature intended, and left to mature at their own pace, hogget is a testament to the superior quality, taste and texture of native breed meat. The meat from a hogget sits nicely between that of lamb and mutton; with a more pronounced and evolved flavour than lamb but far more tender than mutton, it truly is fantastic meat to cook with. Garry's Hogget Loin Chops are Always Fresh Never Frozen®, butchered to order, vacuum packed, and shipped in recyclable packaging to arrive safely insulated and ready to enjoy.

**George Ryle's hogget chops recipe with Greek salad, using hogget loin chops or lamb chops, is published on our journal.