Whole Shoulder of Hogget 2 kg

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

Product description

A whole shoulder from Swaledale’s outstanding Hebridean hogget - a hardy, heritage breed reared slowly on the historic Harewood Estate in West Yorkshire. This richly flavoured joint is ideal for slow cooking, whether roasted or braised, until the meat yields effortlessly to a fork. The result is deeply savoury, tender hogget that’s perfect for pulling and serving with flatbreads, in stews, or layered with spice-led sauces. A superb centrepiece for generous, comforting meals.

Chef George Ryle Inspires
“Try smothering the whole shoulder in harissa paste, then scatter around some sliced onions, preserved lemons, dried mint, garlic and a little stock. Cover and bake for a couple of hours, then add some blanched chickpeas so they can soak up the juices. Return to the oven, uncovered, for another two hours. Serve the tray centre-table with flatbreads and salad - then tuck in.

Or roast the shoulder slowly with rosemary and white wine, then serve alongside carrots and artichokes cooked à la barigoule, plus a simple preparation of white beans simmered in stock and olive oil.”

If you’re exploring flavour across the age range of native breed sheep, we also offer Whole Shoulder of Lamb, ideal for a quicker roast with a tender, blushing centre. For deeper flavour still, Whole Shoulder of Mutton provides a rich, mature character that’s perfect for long, slow cooks and hearty dishes. Each option brings its own nuance - choose according to time, taste, and occasion.

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

George Ryle's Lamb Shoulder Recipe with White Beans & Salsa Verde is available on our journal - equally delicious made with a whole shoulder of hogget. Also see Jorge's recipe for Smoked Hogget Shoulder Buns with Chimichurri.

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.