Butterflied Leg of Hogget 1.4 kg

Butterflied for Easy, Even Cooking
Enjoy a whole leg from our outstanding Swaledale hoggets, expertly boned and butterflied so it lies flat for even cooking. Perfect for marinating or dry rubbing, this cut lends itself beautifully to a variety of methods — from charcoal grilling and oven roasting to flash-searing on a hot griddle.

Inspiration from Chef George Ryle
"Butterflying a leg of hogget allows for deeper seasoning — the opportunity to work flavour right into the meat. Marinate it well and let it rest for several hours so everything has time to mingle. Then fire up the barbecue and cook slowly over smouldering embers. A proper, unhurried rest afterwards is essential.

A simple marinade of fresh oregano, black pepper, garlic, and lemon zest is a perfect partner — grilled gently with just the faintest char. For a side, braise flat or fine beans with plenty of garlic, olive oil, and tomato until soft and almost collapsing. Finish with crumbled feta, or tear in some black olives.

Alternatively, try cumin, oregano, smoked paprika, and garlic for the marinade. Then cook big, juicy chickpeas in chicken stock with choricero peppers and bay. Roast a few peppers on the BBQ too — peel, chop, and stir them through the chickpeas before serving."

We also offer Butterflied Leg of Lamb, available year-round and perfect for BBQing in any season.