Jacob Hogget Neck Fillets

Taken from the shoulder, the neck fillet is one of hogget’s most flavoursome cuts. Well marbled and naturally robust, it remains juicy whether cooked slowly until tender and yielding, or seared and served pink for a firmer, meatier texture.

Slowly reared on the grass pastures of the Welland Valley in Leicestershire, these Jacob hoggets develop excellent marbling and a generous fat cover, giving the meat a deep, savoury flavour that reflects both breed and landscape. Hardy and well suited to extensive grazing, Jacob sheep are prized for producing richly textured meat, and the neck fillet is a particularly good showcase of that character.

A versatile cut with real depth of flavour.