Dry-Aged Hogget Loin Chops, Pack of 4 (400g)

Our Hogget Loin Chops have the perfect meat to fat ratio, as well as being dry-aged for 7-10 days to further tenderise and build depth of flavour. Pan sear over a high heat to ensure the fat is perfectly crisp, unlocking an almost nutty taste to these delicious grass-fed chops. Hogget is a sheep aged between one and two. After being reared for a longer time on West Country clover and herb pasture, the meat is rich in flavour and tender. Choosing our hogget helps to support traditional British sheep farming and native breeds of hill sheep. We source our lamb, hogget and mutton from a selection of Somerset farms, depending on availability and quality. Tom Eames is our main lamb farmer and maintains excellent husbandry standards which ensure strong, healthy livestock. All of our lamb matches our sourcing criteria of being grass and forage fed, and reared in high-welfare conditions. Clare, Tom’s wife, is a livestock vet so she’s in the perfect position to keep a good eye on things.Our Hogget Loin Chops have the perfect meat to fat ratio, as well as being dry-aged for 7-10 days to further tenderise and build depth of flavour. Pan sear over a high heat to ensure the fat is perfectly crisp, unlocking an almost nutty taste to these delicious grass-fed chops. Hogget is a sheep aged between one and two. After being reared for a longer time on West Country clover and herb pasture, the meat is rich in flavour and tender. Choosing our hogget helps to support traditional British sheep farming and native breeds of hill sheep. We source our lamb, hogget and mutton from a selection of Somerset farms, depending on availability and quality. Tom Eames is our main lamb farmer and maintains excellent husbandry standards which ensure strong, healthy livestock. All of our lamb matches our sourcing criteria of being grass and forage fed, and reared in high-welfare conditions. Clare, Tom’s wife, is a livestock vet so she’s in the perfect position to keep a good eye on things.