• Shoulder of Hogget, Boned & Rolled
  • Shoulder of Hogget, Boned & Rolled
  • Shoulder of Hogget, Boned & Rolled

Shoulder of Hogget, Boned & Rolled


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Back in stock July / August 2024

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

Product description

A shoulder of pure breed Swaledale hogget*, boned and rolled by our expert team of artisan butchers. From sheep farmed on the slopes of the stunning valleys of Upper Wharfedale, above the picturesque village of Buckden. Older than lamb, hogget develop at their own pace and have the best part of two summers grazing on lush, nutrient-rich meadows producing deeply flavoursome, exceptional quality meat with a moderate covering of fat.

Chef George Ryle inspires:
"Perfect slow roasted in the oven, or even slow smoked on the BBQ, the end result should be falling off the bone, a spoon or fork all that is required to pull the meat apart.

Season the boned and rolled hogget shoulder with a simple combination of salt, garlic and Aleppo pepper flakes then leave overnight to marinade. Once your smoker is primed, give the hogget shoulder five to six hours, with the smoker holding at around 110°C, perhaps wrapping in parchment or BBQ paper for the last couple of hours. Serve with turnips, red onions and green chillies skewered and then slow grilled over the coals. De-skewer and dress with lemon juice, extra virgin olive oil, fresh parsley and sumac, plus a bowl of tahini dressing to complete the lineup.

Another option would be to make a shawarma style spice mix and rub into the shoulder as early as possible – preferably two days before cooking. Then cook on a spit over the coals. Carve the meat into a soft, fresh flatbread and load up with salad, labneh and a touch of fermented chilli."

*Hoggets 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. Swaledale Shoulder of Hogget, Boned & Rolled is Always Fresh Never Frozen®, butchered to order, vacuum packed, and shipped in recyclable packaging to arrive safely insulated and ready to enjoy.


Our hogget is bred by Garry Schofield who farms National Trust land in the stunning valley of Upper Wharfedale, just above the pretty village of Buckden. This is peak Yorkshire Dales, with truly breath-taking scenery. These sheep are able to spend their lives roaming the meadows, slopes and moorland of this special place, grazing on lush pasture and wildflowers.

Cooking advice

George Ryle's recipe for slow-smoked hogget shoulder with grilled onions, turnips, and tahini dressing, which can be substituted with lamb or mutton, is published on our journal!

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