Turkish Butterflied Hogget Leg (1.2kg)

Our expert butchers have removed all bones from this joint. Doing so allows the meat to lie flat, which helps to ensure even cooking and makes the carving easier too. If that wasn’t good enough, we’ve prepared this hogget leg with an authentic Turkish style marinade, courtesy of Elizabeth and Yüksel at The Kebab Club. The marinade balances sweet red peppers with punchy chilli and garlic, and smoky undertones of paprika. Try it with bulghur salad and sautéed seasonal greens with garlic. 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 lOur expert butchers have removed all bones from this joint. Doing so allows the meat to lie flat, which helps to ensure even cooking and makes the carving easier too. If that wasn’t good enough, we’ve prepared this hogget leg with an authentic Turkish style marinade, courtesy of Elizabeth and Yüksel at The Kebab Club. The marinade balances sweet red peppers with punchy chilli and garlic, and smoky undertones of paprika. Try it with bulghur salad and sautéed seasonal greens with garlic. 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 l