Butterflied Leg of Hogget 1.2 kg

Delivered fresh
Native breed
Grass-fed
Cook on the BBQ
Great for home roasting
Suitable for freezing

Product description

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.

Ingredients

Swaledale’s Hebridean hogget comes from the historic Harewood Estate in West Yorkshire. One of only four registered flocks descended from 19th-century St Kilda sheep, it’s a rare example of native breed conservation. The hoggets are slow-grown on species-rich pasture and rough grazing land in a low-input, biodiversity-focused system. The result is lean, tender meat with deep flavour and a subtle, herbal finish.

Journal

Jorge’s recipe for Tandoori Butterflied Hogget Leg with Raita is available now on our Journal.

Background

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.