• Swaledale Hogget Rump
  • Swaledale Hogget Rump
  • Swaledale Hogget Rump
  • Swaledale Hogget Rump
  • Swaledale Hogget Rump
  • Swaledale Hogget Rump
  • Swaledale Hogget Rump

Swaledale Hogget Rump 2 x 240g

£15.50

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  • 2 x 240g rumps in each pack (approx.)

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Available for delivery 21–23 and 27–30 August.

  • Delivered fresh
  • Native breed
  • Grass-fed
  • Great for home roasting
  • Cook on the BBQ
  • Suitable for freezing

Product description

Swaledale Hogget Rump – A Juicy, Flavourful Cut
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 finished in the oven, or cooked straight on the BBQ, it’s best kept pink and juicy. Pay close attention to the fat, ensuring it is properly rendered, 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."

Ingredients

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.

Cooking advice

George Ryle's Yorkshire hogget rump recipe with braised courgettes & green olive dressing, using hogget rump or lamb rump, is published on our journal.

Journal

George Ryle’s Hogget Rump with Braised Courgettes and Green Olive Dressing is available now on our journal. Includes the full recipe and method — lamb rump would also work beautifully in this dish.

Background

Swaledale Hogget with Unmistakable Yorkshire Character
Swaledale hogget hails from the stunning valley of Upper Wharfedale, where Garry and Gill Schofield farm National Trust land just above the village of Buckden. Here, on species-rich meadows, slopes and moorland, the sheep graze naturally on lush pasture and wildflowers. It is a low-input, conservation-focused system that supports biodiversity while producing exceptional native-breed meat.

Hoggets are yearling lambs, aged 12–24 months, left to fatten naturally on the nutrient-dense grass of the spring and summer months. Grown in the way nature intended and matured at their own pace, hogget is a testament to the superior quality, taste and texture of native-breed meat.

The result is deeply flavoured meat with a moderate covering of fat, more evolved in character than lamb yet more tender than mutton. It’s fantastic to cook with: equally at home in bold, spice-led dishes such as shawarma or tandoori, or in slow-braised, comforting recipes.

Swaledale 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

Customer Reviews

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