Herdwick Hogget, Shoulder on the Bone, Yew Tree Farm

This was a generous 3kg joint that came with an extremely good layer of fat. Packaging and labelling clearly identified the breed and provided cooking instructions. I choose to cook it long and slow for around 5 hours, keeping the cooking method simple and with only the addition of a stock and herb base. The end result was a vast amount of meat that was super tender and fell away from the bone with ease. With regards to taste, the hogget was full of flavour and produced noticeable herbal notes. A real pleasure to eat.