........ Mary's little lamb became a Hogget. With all the goodness of a spring lamb but with 5 times as much fat and flavour these little chaps are the hard earned result of letting your lamb survive past its first birthday. I have just eaten the chops pictured here, fresh off the fire with a few new potatoes and a Sweetheart cabbage. Quite delicious. A friend of mine who has been producing the finest pork in the world from free range Tamworths has branched into the art of Hogget rearing, she also produces some delicious beef from a small Dexter herd. Now there's a versatile animal if ever there was one - very compact, great dairy cow and a first class meat producer - very trick. MORE FLAVOUR !
8 comments:
They look good enough to eat raw. We are fresh back from the Malvern Show and stocked up on venison sauccison and ewes milk cheese. All superb and polished off tonight with a crisp South African Chenin Blanc. Plenty of flavour!
Possibly the finest of shows the Malvern deserves a blog all to itself - haven't been for years but i doubt it's changed much. Well done for making the effort.
Well I had scrambled egg on toast with a stiff Gordon's.
OMG! They look good. So tell me, Chef: is hogget aged (hung) for longer than lamb? And, the best way to cook a hogget chop is? ie, do they have a tendency to toughness if not hung/cooked properly?
Yum yum! Looking at those little babies I am reminded that fresh British meat is far superior to its Italian equivalent. Probably because most Italian beasts never see the light of day, poor things.
I've just thought. Did you eat BOTH of those Diplo, or have you saved one for me?
plenty more where they came from
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