Our English hogget’s provide fantastic meat. Matured longer (11 – 24 months) than traditional Lamb (3-10 months), the resulting meat is physically larger and more flavoursome. A whole shoulder of lamb is a prized cut, known for its rich, deep flavour and tender, juicy texture. Its balance of meat and fat makes it perfect for slow cooking, whether roasted boulangère-style over sliced potatoes, braised low and slow until meltingly tender, or smoked on a BBQ for that irresistible char and smoky depth. This bone-in lamb shoulder delivers unmatched succulence, making it a favourite for roasts, stews, and slow-braised dishes.