Swaledale Hogget Leg Steak – Richly Flavoured, Naturally RearedWe’ve sourced outstanding Swaledale hogget from Garry Schofield’s flock, raised on National Trust land in the valley of Upper Wharfedale. These hardy sheep mature slowly on species-rich pasture, meadows and moorland, thriving in a low-input system that supports biodiversity. The result is a small, well-balanced carcass with deeply flavoured meat and a moderate covering of fat, perfect for leg steaks. Cut from the top of the leg, these steaks are lean, tender, and packed with flavour. Quick to cook and easy to handle, they’re a brilliant choice for midweek suppers or a relaxed summer barbecue. Cook to a blushing pink and pair with a range of seasonal sides. For simplicity, try them with buttered Jersey Royals and podded broad beans dressed with mint, lemon and olive oil. Or braise tender young courgettes - flowers and all - with garlic and white wine, finishing with lemon zest and basil. For larger courgettes, slice, salt and grill, and serve with a spoonful of harissa yoghurt.
