Shoulder Of Hogget Suffolk Pasture Fed Hogget / Whole 2.8kg Reviews

5 Rating 7 Reviews

About Salter & King:

We believe passionately that Good Meat Matters. It's crucial for everyone involved - from the stockmen and farmers to the environment and our customers. We commit to selling only grass-reared, slow-grown livestock from regenerative, free-range, or organic systems that enhance our natural world. Our focus on provenance means we know each farmer, farm, and herd intimately, ensuring the meat we hand-select and butcher in Aldeburgh comes from animals raised with care for their welfare and the Suffolk landscape. Partnering with local estates and farms practicing regenerative farming, we blend tradition with innovation to offer the finest meat possible.

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Phone:

01728 452758

Email:

mail@salterandking.co.uk

Location:

107-109 High Street,
Aldeburgh
Suffolk
IP15 5AR

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“I did a Greek dish, slow cooked lamb kaleftico and even though I say it myself, it was fantastic. I am 82 years old and am still able to impress my children and grandchildren with my cooking.”

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Posted 4 months ago

“Very tender with a wonderful flavour. Highly recommend this Hogget shoulder”

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Posted 8 months ago

“This was utterly delicious. We had 4 large servings of slow roast and then delicious cottage pies. Much prefer to spring lamb.”

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Posted 1 year ago

“Very tender with a wonderful flavour. Would highly recommend.”

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Posted 1 year ago

“It was absolutely fabulous! We slow cooked it for about 4 hours and it just fell apart! I would buy it again.”

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Posted 2 years ago

“Lovely Boxing Day meal, slow roasted and studded with rosemary and garlic shavings. Sat on a bed of roasted winter root veg (turnip, celeriac, fennel, swede and carrots) and served with spiced sliced red cabbage, apple and beetroot. A real treat, much more flavoursome that lamb. Half a shoulder very similar in size to a whole lamb shoulder.”

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Posted 3 years ago

“Excellent. I slow-cooked a shoulder of hogget for Easter Sunday. Rubbed it with anchovies and rosemary and served with pommes boulangere and a port and redcurrant gravy. Leftovers went into the best ever shepherd's pie. It was so much more flavoursome than lamb. Downside was having to get up at some ungodly hour to give it 8 hours in the oven. Worth it, mind! Peter”

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Posted 6 years ago