Swaledale hogget saddle, hogget mince, spring water, sea salt, fresh garlic, fresh rosemary, fennel pollen, preservative (sulphur dioxide).

• Allergy advice: For allergens, see ingredients in bold.

Oven Method

1. Remove the rolled saddle from the fridge and its packaging at least 2 hours before cooking to bring it to room temperature.
2. Preheat the oven to 145°C.
3. Season the joint generously with sea salt.
4. Heat a frying pan or cast-iron skillet over medium heat and add a splash of olive oil. Brown the hogget saddle on all sides.
5. Transfer to the oven and roast for 30–35 minutes (800g joint) or 40–50 minutes (1.8 kg joint).
6. Remove from the oven and rest somewhere warm for at least 20 minutes before carving.
   
   

Barbecue Method

1. Remove the rolled saddle from the fridge and its packaging at least 2 hours before cooking.
2. Light your barbecue and allow the charcoal to burn down to a grey-white glow for steady, moderate heat.
3. Season the joint with sea salt, then place on the grill and brown on all sides, turning regularly to avoid burning.
4. Continue turning and moving the joint around the grill for 35–45 minutes, ensuring an even cook.
5. Remove from the grill and wrap in foil to rest for at least 20 minutes before carving.

George Ryle’s Rolled Saddle of Hogget Recipe with Summer Beans & Salsa Verde is available now on our journal.

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.

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