MUTTON/LAMB/ HOGGET RACK AGED FLIGHT, 12-13lb total, One rack from each maturation — taste and compare lamb and sheep raised and aged on pasture
Mutton, Lamb, and Hogget Rack Aged Flight One each from mutton, lamb, and hogget, 12-13lb total
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.
The rack of hogget and mutton, just like rack of lamb, is an extremely elegant cut, ideal as the centerpiece for an intimate dinner party worthy of royalty, or simply a special family dinner. Roast it whole for a show-stopping presentation, or slice between the bones to plate the tasty chops individually. Simple to prepare — as with all of our healthy and delicious Heritage meat, we love just salt and pepper, and for the longer aged hogget and mutton, perhaps a little bit of rosemary or thyme to bring the full flavor front and center.
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!