Hogget bone-in leg steaks AKA hogget ossobuco from Garry Schofield's pure breed Swaledale hogget*. From sheep farmed on the slopes of the stunning valleys of Upper Wharfedale, above the picturesque village of Buckden. Older than lamb, hogget develop at their own pace and have the best part of two summers grazing on lush, nutrient-rich meadows producing deeply flavoursome, exceptional quality meat with a moderate covering of fat. Chef George Ryle's Inspiration:"Expertly butchered to mirror the cut of veal from the famous dish of Northern Italy, hogget ossobuco is best cooked in a similar manner; slowly until soft and yielding. Also works when cooked as a steak to blushing pink on the BBQ . If braising, seal the meat and then cook slowly with softened onions and garlic, plus plenty of fresh rosemary, good quality olives, white wine and a splash of fresh chicken stock. Serve with soft polenta which has been enriched with salted butter and grated parmesan. Or hogget ossobuco is the perfect cut for a tagine pot, with the bone and it’s marrow giving an extra layer of flavour. Dried apricots, whole almonds and Medjool dates, along with softened onions and plenty of spices. A slow, gentle cook in the oven and then serve with couscous and a salad of tomatoes and thinly sliced pickled chillies." *Hogget are yearling lambs, aged 12-24 months that are left to develop and fatten naturally on the rich, nutrient dense grass of the spring and summer months. Grown in the way nature intended, and left to mature at their own pace, hogget is a testament to the superior quality, taste and texture of native breed meat. The meat from a hogget sits nicely between that of lamb and mutton; with a more pronounced and evolved flavour than lamb but far more tender than mutton, it truly is fantastic meat to cook with. Garry's Hogget Ossobuco is Always Fresh Never Frozen®, butchered to order, vacuum packed, and shipped in recyclable packaging to arrive safely insulated and ready to enjoy.
