Whole Shoulder of Swaledale Hogget
Hogget Shoulder â Perfect for Slow Cooking
A whole shoulder from Swaledale hogget, raised by Garry Schofield on National Trust land in the stunning valley of Upper Wharfedale. These hardy sheep are reared slowly on rich pasture and wildflowers, producing hogget of exceptional flavour and quality.
This richly flavoured joint is ideal for slow cooking, whether roasted or braised, until the meat yields effortlessly to a fork. The result is deeply savoury, tender hogget thatâs perfect for pulling and serving with flatbreads, in stews, or layered with spice-led sauces. A superb centrepiece for generous, comforting meals.
Chef George Ryle Inspires
âTry smothering the whole shoulder in harissa paste, then scatter around some sliced onions, preserved lemons, dried mint, garlic and a little stock. Cover and bake for a couple of hours, then add some blanched chickpeas so they can soak up the juices. Return to the oven, uncovered, for another two hours. Serve the tray centre-table with flatbreads and salad - then tuck in.
Or roast the shoulder slowly with rosemary and white wine, then serve alongside carrots and artichokes cooked Ă la barigoule, plus a simple preparation of white beans simmered in stock and olive oil.â
If youâre exploring flavour across the age range of native breed sheep, we also offer Whole Shoulder of Swaledale Lamb, ideal for a quicker roast with a tender, blushing centre. For deeper flavour still, Whole Shoulder of Swaledale Mutton provides a rich, mature character thatâs perfect for long, slow cooks and hearty dishes. Each option brings its own nuance - choose according to time, taste, and occasion.
Hogget Shoulder â Perfect for Slow Cooking
A whole shoulder from Swaledale hogget, raised by Garry Schofield on National Trust land in the stunning valley of Upper Wharfedale. These hardy sheep are reared slowly on rich pasture and wildflowers, producing hogget of exceptional flavour and quality.
This richly flavoured joint is ideal for slow cooking, whether roasted or braised, until the meat yields effortlessly to a fork. The result is deeply savoury, tender hogget thatâs perfect for pulling and serving with flatbreads, in stews, or layered with spice-led sauces. A superb centrepiece for generous, comforting meals.
Chef George Ryle Inspires
âTry smothering the whole shoulder in harissa paste, then scatter around some sliced onions, preserved lemons, dried mint, garlic and a little stock. Cover and bake for a couple of hours, then add some blanched chickpeas so they can soak up the juices. Return to the oven, uncovered, for another two hours. Serve the tray centre-table with flatbreads and salad - then tuck in.
Or roast the shoulder slowly with rosemary and white wine, then serve alongside carrots and artichokes cooked Ă la barigoule, plus a simple preparation of white beans simmered in stock and olive oil.â
If youâre exploring flavour across the age range of native breed sheep, we also offer Whole Shoulder of Swaledale Lamb, ideal for a quicker roast with a tender, blushing centre. For deeper flavour still, Whole Shoulder of Swaledale Mutton provides a rich, mature character thatâs perfect for long, slow cooks and hearty dishes. Each option brings its own nuance - choose according to time, taste, and occasion.
Description
Hogget Shoulder â Perfect for Slow Cooking
A whole shoulder from Swaledale hogget, raised by Garry Schofield on National Trust land in the stunning valley of Upper Wharfedale. These hardy sheep are reared slowly on rich pasture and wildflowers, producing hogget of exceptional flavour and quality.
This richly flavoured joint is ideal for slow cooking, whether roasted or braised, until the meat yields effortlessly to a fork. The result is deeply savoury, tender hogget thatâs perfect for pulling and serving with flatbreads, in stews, or layered with spice-led sauces. A superb centrepiece for generous, comforting meals.
Chef George Ryle Inspires
âTry smothering the whole shoulder in harissa paste, then scatter around some sliced onions, preserved lemons, dried mint, garlic and a little stock. Cover and bake for a couple of hours, then add some blanched chickpeas so they can soak up the juices. Return to the oven, uncovered, for another two hours. Serve the tray centre-table with flatbreads and salad - then tuck in.
Or roast the shoulder slowly with rosemary and white wine, then serve alongside carrots and artichokes cooked Ă la barigoule, plus a simple preparation of white beans simmered in stock and olive oil.â
If youâre exploring flavour across the age range of native breed sheep, we also offer Whole Shoulder of Swaledale Lamb, ideal for a quicker roast with a tender, blushing centre. For deeper flavour still, Whole Shoulder of Swaledale Mutton provides a rich, mature character thatâs perfect for long, slow cooks and hearty dishes. Each option brings its own nuance - choose according to time, taste, and occasion.
