Our hoggets are raised by the Schofield family who farm National Trust land in the stunning valley of Upper Wharfedale, just above the pretty village of Buckden. This is peak Yorkshire Dales, with truly breathtaking scenery. These sheep are able to spend their lives roaming the meadows, slopes and moorland of this special place, grazing on lush pasture and wildflowers.

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.

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. Raised 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. Shoulder of Hogget, Half is Always Fresh Never Frozen®, butchered to order, vacuum packed, and shipped in recyclable packaging to arrive safely insulated and ready to enjoy.