Hogget Rump 2 x 240g

Whole rumps, cut from the top of the legs of these outstanding, pure breed Swaledale hogget*. The rump is one of our favourite cuts from the carcass. Either roasted in a pan and then the oven, or straight on the BBQ, make sure to keep it pink and juicy. Pay close attention to the fat, making sure it is properly rendered and then carve against the grain.

Chef George Ryle inspires:
"Cook several garlic cloves with a little dried chilli in plenty of olive oil, then add roughly chopped courgettes and cook slowly for about 40-minutes. Add some mint when you remove it from the heat and finish with lemon zest. Serve at room temperature with the rumps and a green olive dressing. Alternatively, BBQ the rumps and serve them with caponata. This quintessential Sicilian dish, rooted in the concept of agrodolce (sweet and sour), is extremely delicious when made with care and perfectly complements the hogget rumps."

*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. Reared 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 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 Rump is Always Fresh Never Frozen®, butchered to order, vacuum-packed, and shipped in recyclable packaging to arrive safely insulated and ready to enjoy.