Our hoggets are raised by the Schofield family on National Trust land in the beautiful valley of Upper Wharfedale, just above the village of Buckden. This is peak Yorkshire Dales, with truly breathtaking scenery. The sheep spend their lives roaming meadows, slopes and moorland, grazing on lush pasture and wildflowers in this special landscape.

1. Take hogget loin chops out of fridge, remove packaging, pat dry with kitchen paper, pop on a plate and allow to reach room temperature
2. Oil* the chops and season generously with coarse sea salt and cracked black pepper
3. Heat a non-stick pan or cast iron skillet over a low heat
4. Place the chops rind down to the dry pan, balanced against one another and let the fat render for approx. 4-mins
5. Now turn the heat up to medium, turn the chops onto their sides, and cook for 90-seconds, resisting the urge to move them around - a rich golden crust should form.
6. Repeat on the other side, then reduce the heat and continue cooking for a further 2-3 minutes (medium-rare), flipping every 30-seconds or so.
7. Remove from the pan and rest for 5-minutes.

*Select an oil with a high smoking point and neutral flavour

George Ryle's Grilled Hogget Chops with Greek Salad Recipe, with lamb or mutton chops as alternatives, is published on our journal.

What is Hogget?
Hogget are yearling lambs, aged 12–24 months, 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 hogget sits neatly between that of lamb and mutton; with a more pronounced and evolved flavour than lamb, yet 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.