Shoulder of Hogget, Half 1.2 kg

Half a shoulder from these outstanding, pure breed Swaledale hoggets*. This half shoulder of hogget requires long, slow cooking, to the point where the flesh easily comes away from the bone and can be pulled apart with a fork. This can come about by either roasting or braising, with both yielding superb results.

Chef George Ryle inspires:
"Make up a spice blend of cumin, saffron, preserved lemons, garlic and coriander, massage into the shoulder and leave to sit overnight to prepare for a long slow roast in the oven. Hot at first, then much lower for several hours, taking the time to baste the joint with some of the cooking liquids at regular intervals. Serve with a platter of couscous, cooked with tomato, garlic, chopped apricots and finished with toasted flaked almonds.

Or, stud the shoulder with rosemary, garlic and anchovies and again slow roast. This time serving with a warm salad of lentils and Swiss chard dressed in a little honey and dill. A pleasing summer ensemble."

*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.