Rolled Saddle of Hebridean Hogget

Hebridean 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 Hebridean Hogget Recipe with Summer Beans & Salsa Verde is available now on our journal.

Heritage breed hogget with unmistakable Yorkshire character
Swaledale’s Hebridean hogget hails from the historic Harewood Estate in West Yorkshire - just seven miles north of Leeds - where this hardy heritage breed has been raised for nearly 150 years. Remarkably, the Harewood flock is one of only four original 19th-century St Kilda–descended Hebridean flocks registered in the UK today, making it a rare and significant example of native breed conservation in action.

Slow-grown on species-rich pasture and rough grazing land, these sheep thrive in low-input, conservation-focused farming systems that support biodiversity and landscape stewardship. Hoggets are yearling lambs, aged 12–24 months, left to fatten naturally on nutrient-dense spring and summer grass. 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, lean yet tender meat with a sweet, slightly herbal finish - distinctive in character and unmistakably of its place. Sitting neatly between lamb and mutton in both taste and texture, hogget offers a more evolved flavour than lamb and is far more tender than mutton. It’s fantastic meat to cook with - especially good in bold, spice-led dishes like shawarma or tandoori, as well as slow-braised recipes.

Swaledale’s Hebridean hogget is Always Fresh Never Frozen®, butchered to order, vacuum packed, and shipped in recyclable packaging to arrive safely insulated and ready to enjoy.