Half Shoulder of Dry Aged Hogget (1.2kg)

Typically more flavourful than lamb due to a longer time spent on pasture, our Half Shoulder of Hogget has been dry-aged for 7-10 days to further enhance its taste. Cut from the fore, a harder working muscle group, this cut is best when slow cooked until meltingly tender. As the cut slow cooks the fat within it will render beautifully, infusing the cut with a full and almost nutty flavour. 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 conditTypically more flavourful than lamb due to a longer time spent on pasture, our Half Shoulder of Hogget has been dry-aged for 7-10 days to further enhance its taste. Cut from the fore, a harder working muscle group, this cut is best when slow cooked until meltingly tender. As the cut slow cooks the fat within it will render beautifully, infusing the cut with a full and almost nutty flavour. 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 condit