Hogget

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Hogget

Mutton seems to have lost favour (but certainly not flavour) over the years and been replaced with lamb and hogget. This is four-fold: the better quality, tenderness, being milder in flavour and in this age of health consciousness; a greatly lower percentage of fat.

What is lamb, hogget and mutton?

Lamb is the meat from the ovine that is less than one year old. It has a mild flavour and low in internal and external fat. Requires short cooking times

Hogget is the meat from the ovine that is one to two years old. It has a more intense flavour than lamb, low to medium in internal and external fat. Requires longer cooking times than lamb and more suited to roasting, stewing and braising

Mutton is the meat from the ovine that is more than two years old. It has a very strong flavour, is high in internal and external fat. Requires extended cooking times and more suited to curing, 2nd class roasting (slow and low heat), stewing and braising. These cooking methods will render the excess fat which may be spooned or scooped and discarded, they will also ensure the meat is nice and tender.

Based in the heart of the Lake District

YEW TREE FARM, Coniston, Cumbria, LA21 8DP|Telephone: 015394 41433 | 07753 957150|Email: [email protected]