Swaledale Hogget Rump
Swaledale Hogget Rump – A Juicy, Flavourful Cut
Whole rumps, cut from the top of the legs of these outstanding pure-breed Swaledale hogget. The rump is one of our favourite cuts from the carcass. Either roasted in a pan and then finished in the oven, or cooked straight on the BBQ, it’s best kept pink and juicy. Pay close attention to the fat, ensuring it is properly rendered, then carve against the grain.
Chef George Ryle Inspires
"Cook several garlic cloves with a little dried chilli in plenty of olive oil, then add roughly chopped courgettes and cook slowly for about 40-minutes. Add some mint when you remove it from the heat and finish with lemon zest. Serve at room temperature with the rumps and a green olive dressing. Alternatively, BBQ the rumps and serve them with caponata. This quintessential Sicilian dish, rooted in the concept of agrodolce (sweet and sour), is extremely delicious when made with care and perfectly complements the hogget rumps."
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Swaledale Hogget Rump
Swaledale Hogget Rump – A Juicy, Flavourful Cut
Whole rumps, cut from the top of the legs of these outstanding pure-breed Swaledale hogget. The rump is one of our favourite cuts from the carcass. Either roasted in a pan and then finished in the oven, or cooked straight on the BBQ, it’s best kept pink and juicy. Pay close attention to the fat, ensuring it is properly rendered, then carve against the grain.
Chef George Ryle Inspires
"Cook several garlic cloves with a little dried chilli in plenty of olive oil, then add roughly chopped courgettes and cook slowly for about 40-minutes. Add some mint when you remove it from the heat and finish with lemon zest. Serve at room temperature with the rumps and a green olive dressing. Alternatively, BBQ the rumps and serve them with caponata. This quintessential Sicilian dish, rooted in the concept of agrodolce (sweet and sour), is extremely delicious when made with care and perfectly complements the hogget rumps."
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Swaledale Hogget Rump – A Juicy, Flavourful Cut
Whole rumps, cut from the top of the legs of these outstanding pure-breed Swaledale hogget. The rump is one of our favourite cuts from the carcass. Either roasted in a pan and then finished in the oven, or cooked straight on the BBQ, it’s best kept pink and juicy. Pay close attention to the fat, ensuring it is properly rendered, then carve against the grain.
Chef George Ryle Inspires
"Cook several garlic cloves with a little dried chilli in plenty of olive oil, then add roughly chopped courgettes and cook slowly for about 40-minutes. Add some mint when you remove it from the heat and finish with lemon zest. Serve at room temperature with the rumps and a green olive dressing. Alternatively, BBQ the rumps and serve them with caponata. This quintessential Sicilian dish, rooted in the concept of agrodolce (sweet and sour), is extremely delicious when made with care and perfectly complements the hogget rumps."
