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.

Jorge’s recipe for Tandoori Butterflied Hogget Leg with Raita 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.