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A true centrepiece. Taken from our Jacob hoggets, slowly reared on the grass pastures of the Welland Valley in Leicestershire, this joint showcases everything that defines the breed - excellent marbling, generous fat cover, and a rich, savoury flavour developed through slow, extensive grazing.
The leg is a versatile roasting joint, well suited to slower cooking that allows the fat to render and the meat to become tender and full-flavoured, or roasted more briskly for neatly carved slices served pink. Expertly butchered and prepared in-house, it delivers generous portions with depth of flavour from the bone.
Ideal for Sunday roasts, celebratory meals, or carving at the table, this is a classic joint that rewards time and care, and offers a fuller expression of hogget at its best.
One short leg will feed 5-6 people.
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