Our Hampshire hogget is a seasonal treat – with hogget being lamb that is between 1-2 years old. Hogget has a more complex, fuller flavour than lamb, and needs slower cooking to coax out those flavours and ensure that it’s beautifully tender. As a result we tend to get it in during the autumn and winter when we turn to slow cooked stews and pot roasts that fill the home with yummy smells.
If you are looking for inspiration, then rosemary, garlic and anchovies go just as well with hogget as with lamb, However, with the stronger flavour of hogget, I’d be more tempted to go for bolder, Middle Eastern or North African flavours such as harissa, pomegranate, cumin, chilli and fennel. However, I’d be tempted with this glorious looking Balsamic-glazed hogget shoulder with freekeh and grilled radicchio recipe
We get hogget is as whole carcass so you can choose whichever cut of meat want.
Leg, Shoulder, Steaks, Diced, Chops, Cutlets