Leg of Hogget, Butterflied 1.4 kg

Enjoy a whole leg from these outstanding Swaledale hoggets*, taken off the bone and butterflied so that it lies flat. The meat is ready for a rub or marinade, and due to its butterflied nature, opens up a range of cooking methods to you.

Chef George Ryle inspires:
“By butterflying a leg of hogget you have the benefit of being able to season the meat more thoroughly. Marinade the meat and allow it to sit for several hours, so that the flavours may intermingle with the flesh. Then fire up your bbq and cook slowly over the smouldering embers. A proper and considered rest is of course essential.

A simple marinade of fresh oregano, black pepper, garlic and lemon zest offers itself as the perfect partner, grilled on the BBQ with only the slightest hint of a char. Braise some flat or fine beans with plenty of garlic, olive oil and tomato until the beans are soft and beginning to lose any sense of structure. Crumble feta over the braised beans, or perhaps some black olives torn through. 

Or rather, marinade the leg with cumin, oregano, smoked paprika and plenty of garlic. Then cook some of those big juicy chickpeas in chicken stock and a few choricero peppers and fresh bay leaves. Roast more peppers on the BBQ to peel and chop through the chickpeas to finish.”

*Hogget 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. Garry's Leg of Hogget, Butterflied is Always Fresh Never Frozen®, butchered to order, vacuum packed, and shipped in recyclable packaging to arrive safely insulated and ready to enjoy.