A hogget is a sheep that is between a year and two years old.
Older than lamb, but younger than mutton. (Never thought I'd identify so much....)
But hogget is arguably the best of both worlds - a lot of the rich flavour of mutton, with a lot of the tenderness of lamb.
I love hogget. And I agree with this brilliant Great British Chefs recipe that it's seriously under appreciated.
I mention all this because Mary and Peter's son Andrew, who does all their farm’s butchery, has listed lots of hogget this week. (And if you've not yet tried the family's milk, yoghurt or cream, then you're in for a real treat.)
Devon just keeps on delivering.
Just ask Hugh and Andrew. They’ve had a cracking time of it recently on Dartmoor and have listed lots of lovely wild venison as a result.
Anyway, you get the picture. The market is open.
And I’m never gonna be sheepish about that.
PS - if you're keen to avoid gluten, do try this rather special new loaf devised and baked by Julian.
PPS - and if you’re wondering about the photo, they’re Stein’s organic yellow oyster mushrooms. I saw them the other day when I visited his farm and persuaded him to list some. They are jaw droppingly beautiful.