Whole Shoulder of Swaledale Hogget queen then I tend to braise

then I tend to braise or perhaps curry the legs (chopped on the bone)

Every sausage in this collection is a show-stopper

Our long-time friends Andy and Mark

concentrating its natural marbling and depth of flavour

Their farm is typical of the area

Whole Shoulder of Swaledale Hogget queen then I tend to braiseHogget Shoulder Perfect for Slow Cooking A whole shoulder from Swaledale hogget, raised by Garry Schofield on National Trust land in the stunning valley of Upper Wharfedale. These hardy sheep are reared slowly on rich pasture and wildflowers, producing hogget of exceptional flavour and quality. This richly flavoured joint is ideal for slow cooking, whether roasted or braised, until the meat yields effortlessly to a fork. The result is deeply savoury,