Hogget

A British favourite, and such a brilliant mid week dinner. Cut from the loin, these chops are tender and packed with flavour. Sear, and then transf...

The hogget is the best of both worlds, halfway between the tenderness of lamb and the full bodied flavour of mutton. French trimmed for a proper sh...

The hogget is the best of both worlds, halfway between the tenderness of lamb and the full bodied flavour of mutton. Coarse ground lamb mince. High...

The hogget is the best of both worlds, halfway between the tenderness of lamb and the full bodied flavour of mutton. Ready for stews. Sear it to se...

Individual portions from the end of the rack. Exquisitely soft meat, best served pink. 3-4 pieces. More about Rachael & Jonny.

Cut from the rump, cooking this succulent steak is fabulous easy – and the taste is easily fabulous. The hogget is the best of both worlds, halfway...

Versatile, forgiving deliciousness. Big, bold flavours on account of the marbled fat and the bone. Deeply satisfying whether slow roast or barbecue...

Beautiful, succulent bone-in meat. Roast it, barbecue it or do it low n' slow. Just fabulous. The hogget is the best of both worlds, halfway betwee...