MUTTON/LAMB/ HOGGET GROUND MEAT AGED FLIGHT, One 1lb pack from each maturation — taste and compare sheep raised and aged on pasture
Ground Mutton, Lamb, and Hogget Aged Flight Three 1lb packs, one each from mutton, lamb, and hogget
We are so excited! Nowhere else can you find pasture raised heritage breed hogget and mutton raised in the United States!
Heritage Breeds raised on pasture and 100% antibiotic free
Raised by Ben and Grace Machin Tamarack Sheep Farm, Vermont
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 and mutton hardly ever happens!
By aging our lamb on the hoof, the meat becomes more marbled, mellow, and subdued, yet succulent with a full, round finish. The fat is absolutely edible, like a great lardo from Italy, and mutton meat reminds us of a great marbled steak.
Consuming ground meat is the best way to ensure a true nose-to-tail, sustainable farming system because it uses the remainder of all the best cuts. Ground lamb, mutton, and hogget should be a staple of any meat-lovers repertoire: the burgers are extraordinary, and as a ragu for pasta (pappardelle, please!) it is a stone-cold classic. Also meatballs, chili, and of course, as the foundation for Shepherd’s Pie, the greatest pub food of them all!
Our mutton, lamb, and hogget all come from ancient breeds, the Tunis and Dorset Horn, and are raised in Vermont at Tamarack Farm exclusively for Heritage Foods.
When heritage breeds are the ingredient, we love adding age to change the flavor – whether it be cured meat, dry aged steak, or whole lamb spending an extra year (or two!) on pasture. We hope you love this tasting experience as much as we do!