Comments on: slow-cooked hogget

By: Andrea Mynard

Andrea Mynard — Fri, 07 Mar 2014 09:46:59 +0000

Fantastic that other farmers are selling hogget. And a mutton ham sounds wonderful – would love to hear how you do it and what it’s like.

By: Hazel

Hazel — Fri, 07 Mar 2014 07:02:07 +0000

I’m in North Oxon and we get hogget direct from a farm. We’ve converted a few friends to it as it’s so tasty.
I really want to try making a mutton ham; it’s on my to-do list this year.

By: Andrea Mynard

Andrea Mynard — Wed, 05 Mar 2014 20:23:36 +0000

Thanks Sarah and I think you’re right about the extra nutrition. Any meat from animals that have grazed on pasture has lots of amino acids doesn’t it and presumably lots of the lamb we buy probably hasn’t grazed long after being weaned? Very tasty anyway!

By: Sarah Prior

Sarah Prior — Wed, 05 Mar 2014 17:24:20 +0000

That sounds absolutely delicious Andrea. Love your homemade flatbread recipe too. I remember reading a Joanna Blythman article about hogget and mutton a while ago that said it was particularly healthy because of its high quality protein and amino acids, I think it was because they’ve grazed a little longer? Anyway, great recipe and brilliant find. Our local butcher doesn’t stock it, so will have to go to the farm gate I think. Sarah

By: Andrea Mynard

Andrea Mynard — Tue, 04 Mar 2014 21:48:44 +0000

I wondered today why I wrote about comfort food actually – it was such a lovely novelty standing waiting in Spring sunshine at school pick up and then Ruby decided she wanted pancakes in the tree-house! Still have an appetite for hogget and mutton though.

By: Anne (Life in Mud Spattered Boots)

Anne (Life in Mud Spattered Boots) — Tue, 04 Mar 2014 11:48:16 +0000

We have a friend who rears lambs and finally this year we persuaded her to leave some for mutton. It was absolutely delicious and we’re hoping she’ll do the same next year.
I keep hoping we won’t be needing comfort food much longer, but though the sun shines there’s not much warmth in it yet.