Hogget Recipes

Rolled Hogget Saddle with Borlotti Beans & Summer Vegetables

By
Rolled and stuffed hogget saddle served with borlotti beans, peas, broad beans and a vibrant salsa verde in a large serving dish

Rolled Hogget Saddle with Borlotti Beans & Summer Vegetables: This is a truly special thing to cook. Rolled and stuffed hogget saddle, gently barbecued over smouldering embers – the belly fat slowly rendering as the loin and stuffing come up to temperature. The subtle smoke pairs beautifully with the almost herbal notes of the hogget.

When the centrepiece is this good, all you really need are fresh, seasonal vegetables cooked with care. And a bowl of salsa verde never hurts.

Serves 6

Ingredients

For the Salsa Verde

Method

For the Hogget and Beans

  1. Remove the rolled saddle of hogget from the fridge and its packaging at least 2 hours before cooking.
  2. Light your barbecue and allow the charcoal to burn down to a grey-white heat.
  3. Season the hogget generously with sea salt, then place on the grill. Keep it moving to ensure even browning, rotating it regularly to avoid burning.
  4. Continue this process for 35–45 minutes, shifting the joint between hotter and cooler parts of the grill.
  5. Once cooked, remove from the grill and wrap in foil to rest for at least 20 minutes.

To Cook the Beans

  1. While the hogget cooks, place the borlotti beans, garlic, fennel seeds, olive oil, wine, chilli flakes, and half the chicken stock in a casserole dish or ovenproof pot.
  2. Set the dish over the hot part of the barbecue (or cook on the stove if easier). Bring to a simmer and cook for 25 minutes.
  3. Add the broad beans and continue cooking for another 20 minutes, topping up with more stock as needed.
  4. Add the peas and cook for a further 10 minutes, again topping up with stock if necessary.
  5. Stir in the asparagus and mint, then remove from the heat.
  6. Season well with sea salt and a splash of sherry vinegar. Let sit for 10 minutes before serving.

For the Salsa Verde

  1. Finely chop all ingredients using a sharp knife to avoid bruising the herbs.
  2. Combine the parsley, mint, anchovies, capers, mustard, garlic, and lemon zest in a bowl. Add enough extra virgin olive oil to nearly cover the herbs. Season with a pinch of salt and 1 tablespoon of Moscatel vinegar.
  3. Stir to combine and let sit for 15 minutes.
  4. Taste and adjust seasoning as needed with additional salt or vinegar.

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For 15 years, George worked in some of London’s most loved restaurants, including Padella and Primeur, and spent five years as Head Chef at the Garden Museum Café. He earned praise for his simple, thoughtful cooking, with dishes rooted in the classics and always respectful of the ingredients.

In 2021, George realised a long-held ambition with the release of his first cookbook, A Year in the Kitchen. It celebrates the annual cookery cycle, guiding readers through the British seasons, showcasing native produce and encouraging creativity year-round.

In 2022, George left London and returned to his native Yorkshire. His passion for seasonal cooking and respect for quality British ingredients have remained central to his work. Like his food, George is led by the seasons, open to new opportunities and always following his heart.

Instagram

  • Highland cattle get photographed a lot. They are turned into cuddly toys. But beneath the coat is a hardy animal that can stand the worst of a Yorkshire winter. That is why Andy Lambert grazes them high on the Dales, on rough ground where few other breeds would thrive. They are the one of the few cattle that can turn this hard landscape into rich, delicious beef. It feeds our chefs and home cooks across the country. We are grateful for them, and it is always a pleasure to see them on the tops.
  • A ragù alla bolognese with a few top tips from chef @grylos. Beef, pork, and a little surprise at the end for real depth. Slow cooked until rich, deep, and properly delicious. Find the full recipe on our journal and cook it slow this weekend. What’s your secret to a good bolognese? @grylos @tom_saunderson
  • We love yellow fat. Do you? This is an old Dexter. You do not see beef like this every day. When one comes in, we get a little excited.
  • One of the motivations for operating a whole carcass butchery model is access to the other bits – offal and ‘butchers cuts’. For us, they are just as important a part of the picture as the more famous, prime cuts. So, it gives us immense satisfaction that we now sell more of these delights then we ever have. For chefs understand that these cuts and organs offer something a little different. Yes, in terms of flavour and value but also, we think, in terms of creativity. A ribeye or a rack of lamb might inspire more classic garnishes, whereas an ox heart or a pig’s tongue allow the imaginations run a little freer. It takes skill and touch to cook these cuts well and the results can be extraordinary. We’ll keep buying the whole carcasses, you guys keep cooking the offal and butcher’s cuts!
  • Small herds, native breeds, and wild game, all farmed and sourced with care, are what we’re about and what we care deeply for. The partridge, often called the hedge chicken, is one of the best introductions to game. Mild, tender, full of flavour, and truly sustainable. In fact, we should be eating more of it to help prevent wastage from wild-shot game. Here’s @grylos with an autumnal take on a classic: a partridge Caesar salad. It might just inspire you to give this delicious wild game a go.
  • Ceps, butter, onglet. A proper celebration of the season. Available via our website… Thanks @grylos
  • Anyone can age beef. Doesn’t make it good beef. Great beef starts at its source. Well bred, right breed for the terrain, working with nature, not against it. Low stress, low stock density, fed on diverse pasture that isn’t overly rich or monocultured. From there it’s about time. Then more time. And patience. And, to be honest, the right kit. As ageing beef has become more popular, you see it in supermarkets and on high streets. But the reality is a lot of the kit used doesn’t stack up. It looks wow but creates mould. People push bad beef too far and try to make it sound interesting. We’ve done our tests. We’ve listened to our chefs. We’ve custom-built our dry ager. And we know that when you start with quality, proper controlled ageing just enhances the flavour.
  • We’ve been gently reminded that, as butchers, we should probably say something about National Sausage Week. Truth is, every week’s sausage week here. We love them. We make a lot of them. And, if we’re honest, we think they’re some of the best you’ll find anywhere. Sausages sit right at the heart of proper whole-carcass butchery. They let us use everything — nose to tail — with care and craft. Made fresh, checked constantly, and built on great ingredients. So yes, we’re partaking. Here’s 7 sausage recipes that you can find on our journal, with contributions from Jorge the Butcher, @grylos, @samnixon18, and @jacobkenedy
Highland cattle get photographed a lot. They are turned into cuddly toys. But beneath the coat is a hardy animal that can stand the worst of a Yorkshire winter. That is why Andy Lambert grazes them high on the Dales, on rough ground where few other breeds would thrive. They are the one of the few cattle that can turn this hard landscape into rich, delicious beef. It feeds our chefs and home cooks across the country. We are grateful for them, and it is always a pleasure to see them on the tops.
Highland cattle get photographed a lot. They are turned into cuddly toys. But beneath the coat is a hardy animal that can stand the worst of a Yorkshire winter. That is why Andy Lambert grazes them high on the Dales, on rough ground where few other breeds would thrive. They are the one of the few cattle that can turn this hard landscape into rich, delicious beef. It feeds our chefs and home cooks across the country. We are grateful for them, and it is always a pleasure to see them on the tops.
Highland cattle get photographed a lot. They are turned into cuddly toys. But beneath the coat is a hardy animal that can stand the worst of a Yorkshire winter. That is why Andy Lambert grazes them high on the Dales, on rough ground where few other breeds would thrive. They are the one of the few cattle that can turn this hard landscape into rich, delicious beef. It feeds our chefs and home cooks across the country. We are grateful for them, and it is always a pleasure to see them on the tops.
@swaledalebutchers
@swaledalebutchers
•
Follow
Highland cattle get photographed a lot. They are turned into cuddly toys. But beneath the coat is a hardy animal that can stand the worst of a Yorkshire winter. That is why Andy Lambert grazes them high on the Dales, on rough ground where few other breeds would thrive. They are the one of the few cattle that can turn this hard landscape into rich, delicious beef. It feeds our chefs and home cooks across the country. We are grateful for them, and it is always a pleasure to see them on the tops.
5 days ago
View on Instagram |
1/8
@swaledalebutchers
@swaledalebutchers
•
Follow
A ragù alla bolognese with a few top tips from chef @grylos. Beef, pork, and a little surprise at the end for real depth. Slow cooked until rich, deep, and properly delicious. Find the full recipe on our journal and cook it slow this weekend. What’s your secret to a good bolognese? @grylos @tom_saunderson
6 days ago
View on Instagram |
2/8
@swaledalebutchers
@swaledalebutchers
•
Follow
We love yellow fat. Do you? This is an old Dexter. You do not see beef like this every day. When one comes in, we get a little excited.
2 weeks ago
View on Instagram |
3/8
One of the motivations for operating a whole carcass butchery model is access to the other bits – offal and ‘butchers cuts’. For us, they are just as important a part of the picture as the more famous, prime cuts. So, it gives us immense satisfaction that we now sell more of these delights then we ever have. For chefs understand that these cuts and organs offer something a little different. Yes, in terms of flavour and value but also, we think, in terms of creativity. A ribeye or a rack of lamb might inspire more classic garnishes, whereas an ox heart or a pig’s tongue allow the imaginations run a little freer. It takes skill and touch to cook these cuts well and the results can be extraordinary. We’ll keep buying the whole carcasses, you guys keep cooking the offal and butcher’s cuts!
One of the motivations for operating a whole carcass butchery model is access to the other bits – offal and ‘butchers cuts’. For us, they are just as important a part of the picture as the more famous, prime cuts. So, it gives us immense satisfaction that we now sell more of these delights then we ever have. For chefs understand that these cuts and organs offer something a little different. Yes, in terms of flavour and value but also, we think, in terms of creativity. A ribeye or a rack of lamb might inspire more classic garnishes, whereas an ox heart or a pig’s tongue allow the imaginations run a little freer. It takes skill and touch to cook these cuts well and the results can be extraordinary. We’ll keep buying the whole carcasses, you guys keep cooking the offal and butcher’s cuts!
One of the motivations for operating a whole carcass butchery model is access to the other bits – offal and ‘butchers cuts’. For us, they are just as important a part of the picture as the more famous, prime cuts. So, it gives us immense satisfaction that we now sell more of these delights then we ever have. For chefs understand that these cuts and organs offer something a little different. Yes, in terms of flavour and value but also, we think, in terms of creativity. A ribeye or a rack of lamb might inspire more classic garnishes, whereas an ox heart or a pig’s tongue allow the imaginations run a little freer. It takes skill and touch to cook these cuts well and the results can be extraordinary. We’ll keep buying the whole carcasses, you guys keep cooking the offal and butcher’s cuts!
@swaledalebutchers
@swaledalebutchers
•
Follow
One of the motivations for operating a whole carcass butchery model is access to the other bits – offal and ‘butchers cuts’. For us, they are just as important a part of the picture as the more famous, prime cuts. So, it gives us immense satisfaction that we now sell more of these delights then we ever have. For chefs understand that these cuts and organs offer something a little different. Yes, in terms of flavour and value but also, we think, in terms of creativity. A ribeye or a rack of lamb might inspire more classic garnishes, whereas an ox heart or a pig’s tongue allow the imaginations run a little freer. It takes skill and touch to cook these cuts well and the results can be extraordinary. We’ll keep buying the whole carcasses, you guys keep cooking the offal and butcher’s cuts!
3 weeks ago
View on Instagram |
4/8
@swaledalebutchers
@swaledalebutchers
•
Follow
Small herds, native breeds, and wild game, all farmed and sourced with care, are what we’re about and what we care deeply for. The partridge, often called the hedge chicken, is one of the best introductions to game. Mild, tender, full of flavour, and truly sustainable. In fact, we should be eating more of it to help prevent wastage from wild-shot game. Here’s @grylos with an autumnal take on a classic: a partridge Caesar salad. It might just inspire you to give this delicious wild game a go.
3 weeks ago
View on Instagram |
5/8
@swaledalebutchers
@swaledalebutchers
•
Follow
Ceps, butter, onglet. A proper celebration of the season. Available via our website… Thanks @grylos
4 weeks ago
View on Instagram |
6/8
@swaledalebutchers
@swaledalebutchers
•
Follow
Anyone can age beef. Doesn’t make it good beef. Great beef starts at its source. Well bred, right breed for the terrain, working with nature, not against it. Low stress, low stock density, fed on diverse pasture that isn’t overly rich or monocultured. From there it’s about time. Then more time. And patience. And, to be honest, the right kit. As ageing beef has become more popular, you see it in supermarkets and on high streets. But the reality is a lot of the kit used doesn’t stack up. It looks wow but creates mould. People push bad beef too far and try to make it sound interesting. We’ve done our tests. We’ve listened to our chefs. We’ve custom-built our dry ager. And we know that when you start with quality, proper controlled ageing just enhances the flavour.
1 month ago
View on Instagram |
7/8
We’ve been gently reminded that, as butchers, we should probably say something about National Sausage Week. Truth is, every week’s sausage week here. We love them. We make a lot of them. And, if we’re honest, we think they’re some of the best you’ll find anywhere. Sausages sit right at the heart of proper whole-carcass butchery. They let us use everything — nose to tail — with care and craft. Made fresh, checked constantly, and built on great ingredients. So yes, we’re partaking. Here’s 7 sausage recipes that you can find on our journal, with contributions from Jorge the Butcher, @grylos, @samnixon18, and @jacobkenedy
We’ve been gently reminded that, as butchers, we should probably say something about National Sausage Week. Truth is, every week’s sausage week here. We love them. We make a lot of them. And, if we’re honest, we think they’re some of the best you’ll find anywhere. Sausages sit right at the heart of proper whole-carcass butchery. They let us use everything — nose to tail — with care and craft. Made fresh, checked constantly, and built on great ingredients. So yes, we’re partaking. Here’s 7 sausage recipes that you can find on our journal, with contributions from Jorge the Butcher, @grylos, @samnixon18, and @jacobkenedy
We’ve been gently reminded that, as butchers, we should probably say something about National Sausage Week. Truth is, every week’s sausage week here. We love them. We make a lot of them. And, if we’re honest, we think they’re some of the best you’ll find anywhere. Sausages sit right at the heart of proper whole-carcass butchery. They let us use everything — nose to tail — with care and craft. Made fresh, checked constantly, and built on great ingredients. So yes, we’re partaking. Here’s 7 sausage recipes that you can find on our journal, with contributions from Jorge the Butcher, @grylos, @samnixon18, and @jacobkenedy
We’ve been gently reminded that, as butchers, we should probably say something about National Sausage Week. Truth is, every week’s sausage week here. We love them. We make a lot of them. And, if we’re honest, we think they’re some of the best you’ll find anywhere. Sausages sit right at the heart of proper whole-carcass butchery. They let us use everything — nose to tail — with care and craft. Made fresh, checked constantly, and built on great ingredients. So yes, we’re partaking. Here’s 7 sausage recipes that you can find on our journal, with contributions from Jorge the Butcher, @grylos, @samnixon18, and @jacobkenedy
We’ve been gently reminded that, as butchers, we should probably say something about National Sausage Week. Truth is, every week’s sausage week here. We love them. We make a lot of them. And, if we’re honest, we think they’re some of the best you’ll find anywhere. Sausages sit right at the heart of proper whole-carcass butchery. They let us use everything — nose to tail — with care and craft. Made fresh, checked constantly, and built on great ingredients. So yes, we’re partaking. Here’s 7 sausage recipes that you can find on our journal, with contributions from Jorge the Butcher, @grylos, @samnixon18, and @jacobkenedy
We’ve been gently reminded that, as butchers, we should probably say something about National Sausage Week. Truth is, every week’s sausage week here. We love them. We make a lot of them. And, if we’re honest, we think they’re some of the best you’ll find anywhere. Sausages sit right at the heart of proper whole-carcass butchery. They let us use everything — nose to tail — with care and craft. Made fresh, checked constantly, and built on great ingredients. So yes, we’re partaking. Here’s 7 sausage recipes that you can find on our journal, with contributions from Jorge the Butcher, @grylos, @samnixon18, and @jacobkenedy
We’ve been gently reminded that, as butchers, we should probably say something about National Sausage Week. Truth is, every week’s sausage week here. We love them. We make a lot of them. And, if we’re honest, we think they’re some of the best you’ll find anywhere. Sausages sit right at the heart of proper whole-carcass butchery. They let us use everything — nose to tail — with care and craft. Made fresh, checked constantly, and built on great ingredients. So yes, we’re partaking. Here’s 7 sausage recipes that you can find on our journal, with contributions from Jorge the Butcher, @grylos, @samnixon18, and @jacobkenedy
We’ve been gently reminded that, as butchers, we should probably say something about National Sausage Week. Truth is, every week’s sausage week here. We love them. We make a lot of them. And, if we’re honest, we think they’re some of the best you’ll find anywhere. Sausages sit right at the heart of proper whole-carcass butchery. They let us use everything — nose to tail — with care and craft. Made fresh, checked constantly, and built on great ingredients. So yes, we’re partaking. Here’s 7 sausage recipes that you can find on our journal, with contributions from Jorge the Butcher, @grylos, @samnixon18, and @jacobkenedy
@swaledalebutchers
@swaledalebutchers
•
Follow
We’ve been gently reminded that, as butchers, we should probably say something about National Sausage Week. Truth is, every week’s sausage week here. We love them. We make a lot of them. And, if we’re honest, we think they’re some of the best you’ll find anywhere. Sausages sit right at the heart of proper whole-carcass butchery. They let us use everything — nose to tail — with care and craft. Made fresh, checked constantly, and built on great ingredients. So yes, we’re partaking. Here’s 7 sausage recipes that you can find on our journal, with contributions from Jorge the Butcher, @grylos, @samnixon18, and @jacobkenedy
1 month ago
View on Instagram |
8/8