Jacob Hogget Sirloin

A tender cut taken from the loin, Jacob hogget sirloin offers a neat, well-defined piece of meat with a natural covering of fat that adds flavour during cooking.

Slowly reared on the grass pastures of the Welland Valley in Leicestershire, Jacob hoggets develop a fuller, more savoury flavour than lamb, while retaining a pleasing tenderness. Leaner than many cuts but balanced by the breed’s marbling, the sirloin cooks well like a small beef steak, making it an easy, versatile option.

Excellent served simply, with a well-made gravy and classic accompaniments.