LEG OF HOGGET, bone-in, from America's most marbled, Heritage breeds pasture raised in Vermont — 1-2 year old Tunis breed lamb
Leg of Hogget Tunis
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100% Heritage Breeds raised on pasture and 100% antibiotic free
Raised by Ben and Grace Machin of Tamarack Sheep Farm in Vermont
Heritage hogget has tremendous marbling resulting in a more tender, exquisite and juicy meat
Leg of hogget can be prepared simply, just like lamb: We recommend covering the roast thoroughly in salt, pepper, olive oil, and rosemary sprigs. For a perfect medium rare, roast it in a 400 degree oven until the internal temperature reaches 140 degrees, and then let it rest for a few minutes, as the roast will continue to cook after leaving the oven.
A sheep in its first year is classified as lamb and its meat is also called lamb. In its second year the meat is called hogget, and when the sheep is older than two years, the meat is called mutton. Access to hogget hardly ever happens!
By aging our lamb on the hoof, the meat becomes more tender, lending malty, velvety, and buttery flavors. The fat is exquisite and every bite is intense yet pleasing to the palate. This is one of the most delicious meats we sell!
Our hogget comes from an ancient breed, the Tunis, and is raised in Vermont at Tamarack Farm, who usually process younger lamb. But because of the crazy year, they made the decision to hold some of their flock back to age longer.
When heritage breeds are the ingredient, we love adding age to accentuate and intensify the flavors – whether it be cured meat, dry aged steak, or whole lamb spending an extra year on pasture! We hope you love the flavors as much as we do!
The Tunis is earthy with notes of buttermilk. The Dorset is lighter, with a clean, floral finish.
Tunis and Dorset Horn
Tunis: Originally from Tunisia, the breed was brought to the U.S. as a gift to George Washington and raised by the first three Presidents. This is the same sheep as was written about in the Bible, but the modern version has a less fatty tail.
Dorset Horn: A breed of sheep that spread over Dorset, Somerset, Devon, and most of Wales, in the 1750s this is the breed the English with a fine palate would eat for Christmas! Very few farmers still raise this endangered breed.