Shoulder of Hogget, Whole 2.2 kg

A whole shoulder from these outstanding, pure breed Swaledale hoggets*. This is a joint that 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:
"Try smothering the whole shoulder in plenty of harissa paste, and then lay around some sliced onions, preserved lemons, dried mint, garlic and a little stock. Bake, covered, for a couple of hours then add some blanched chickpeas to the oven tray, so they can bake in all the lovely juices. Return to the oven, this time uncovered, for another 2 hours. Lay the whole tray down on the middle of the table, next to a few flatbreads and salad, and tuck in.

Or, perhaps the time is right for roasting the shoulder, very gently, with rosemary and wine and then serving up with carrots and artichokes cooked à la barigoule and a most simple preparation of white beans simmered in stock and good olive oil."

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