Hogget Recipes, Lamb Recipes, Mutton Recipes

Smoked Shoulder of Hogget Buns with Chimichurri

By
Smoked hogget shoulder piled into soft buns, topped with vibrant green chimichurri sauce

Smoked Hogget Shoulder Buns with Chimichurri: Hogget shoulder is a cut that begs to be cooked gently – until the meat is yielding and the bones slide out with no resistance. Smoking it low and slow, just above 100°C, allows the fat to render and crisp while the smoke builds rich, complex layers of flavour. For me, it’s every bit as satisfying as a smoked brisket. Chimichurri, typically paired with beef, is an ideal match – its herbal brightness cuts through the richness of the meat beautifully. A seasonal slaw would work well too, though I favour the bite and freshness of thinly sliced red onion. Piled high in a soft white bun (anything crusty would be a mistake here), it’s best enjoyed with a cold beer in hand.

Serves: 8-10

Ingredients

For the Marinade

For the Chimichurri

Method

Prepare the Shoulder

  1. Remove the hogget shoulder from the packaging and gently pat dry with kitchen paper. Lightly score the fat. Bruise the rosemary in a pestle and mortar, then add the garlic and bash briefly. Combine with the remaining marinade ingredients and rub all over the hogget shoulder, paying particular attention to the scored surface. Leave for at least an hour, or ideally overnight.

Smoking Method

  1. Set up your smoker for low-and-slow cooking at around 110°C. At this temperature, the shoulder will take approximately 5–6 hours to yield, though cooking times can vary. You’re aiming for a golden exterior and meat that pulls apart easily with two forks. Monitor the underside – if it darkens too much, wrap in greaseproof paper to protect for the remaining time.

Oven Method

  1. Preheat the oven to 180°C. Roast the shoulder uncovered for 15 minutes to develop colour. Reduce the temperature to 120°C, cover with foil, and cook for around 5 hours. Remove the foil for the final 30 minutes of cooking. Once done, set aside somewhere warm to rest for 20 minutes.

Make the Chimichurri

  1. Combine all chimichurri ingredients with 2 tbsp water. The water helps loosen the texture and enhances flavour. If possible, prepare a couple of hours in advance to allow the flavours to marry.

To Serve

  1. Finely slice the red onion. Once rested, remove the bones and pull the hogget meat – the exterior should be crisp and the interior tender. Pile generously into buns, top with sliced onion, and spoon over chimichurri.

Order meat online

Jorge hails from the Black Mountains where he grew up surrounded by hardy, native livestock. His passion for cookery was sparked by his upbringing, but developed and intensified alongside his respect for British breeds, and zeal for nose-to-tail eating.

In 2009 trained chef Jorge launched Swaledale in Haworth, and took his native-breed led whole-carcass butchery philosophy to high profile restaurateurs. Jorge is a passionate procurer and hanger of meat, and is keen to showcase the sublime taste and texture that comes from ageing, higher fat content, and an older carcass. Jorge proudly invests in native-breeds, as maintaining their market demand is crucial to their very survival.

Jorge studied Creative Writing at Leeds University, and is a former Welsh athletics champion. He lives with his wife, ceramicist Amy Thomas, and their three children – Fynn, Bea, and Matilda – on a remote grouse moor in West Yorkshire.

Instagram

  • British Pie Week, apparently. We do not usually pay much attention to themed food weeks. We prefer to make and sell things when they feel right. This year is different, thanks to our growing friendship with Yorkshire chef and pie obsessive Josh Whitehead, and his excellent pie project, Finer Pleasures. Josh started @finer_pleasures in 2023 to make pies the way they should be made. Proper fillings, local meat and traditional methods. So we thought we would join in. The pie is a classic. Chicken, ham, leek and mushroom. Brined chicken, smoked ham hock and a rich velouté finished with herbs, mustard and chestnut mushrooms or leeks. A proper pie. Available this week while they last.
  • It’s easy to become disconnected with the restaurants and kitchens where our meat ends up being prepped, cooked and served. Whilst Instagram can give us a certain understanding of how the food looks; we all know that there is no substitute for experiencing it first-hand. And that is what we had the pleasure of doing this week at the Canton Arms. One of London’s great pubs and one of our oldest, most significant customers. We have been suppling them with exceptional meat since nearly the very beginning of the Swaledale journey. Last night was a moment to celebrate that relationship in all its glory; our meat and their cooking and outstanding hospitality coming together for what was a grand evening. We ate, we drank, we chatted in a room that was alive. Long may dining rooms like this thrive and continue to provide people with a space to consume food, booze and hospitality in such a joyous way. It was a special night for us, and we hope for everyone who was there. Thanks to @chargieb , @cantontrish, @petea25 and the @cantonarms team for being total legends xx Ps sorry for not getting any decent pics of the food! Was having too much fun.
  • We have all seen the videos. A chicken arrives. Five neat strokes of a knife. It falls apart as if by magic. That comes from thirty years at the block. Most of us do not have that. So here is a slightly more Radio 4 approach. A calm, sensible way to take a good chicken and break it down at home. Nothing flashy. Just understanding the joints, working with the bone, and giving each part the respect it deserves. When you do that, you open up a week (almost) of meals. Breasts cooked one way. Legs another. A carcass that becomes stock rather than waste. More on that to follow. The only things you truly need are a great chicken and a proper knife. Ours is a beautiful honsuki knife kindly supplied by @kitchenprovisions and it does the job expertly. Sharp. Balanced. Delightful. Watch along as @grylos talks it through.
  • Mutton has earned itself an unfair reputation. For centuries it was simply the meat we ate. Lamb is, in many ways, the modern preference, made possible by refrigeration and global trade. Before that shift, it would have made little sense to slaughter an animal before it had lived fully and bred. Sheep were kept for wool and continuity, and when their working life was complete, they became mutton. It was part of a cycle. Practical and sustaining. What changed was not the meat, but our habits. Yet not all mutton is equal. Age alone does not create depth. Mutton reflects the life it has lived. When sheep are kept longer and allowed to graze widely on varied forage, moorland grasses and herbal leys, time and terrain build complexity into the muscle and fat. That is the mutton we favour and source. Darker, firmer and deeper in flavour, shaped by prolonged grazing on moorland such as this, just outside Skipton. There was once a rhythm between wool on our backs and mutton on our tables. Perhaps that rhythm still makes sense.
  • Kindred spirits. Hot pans. Spiced mutton. Swaledale x Canton Arms supper. Wednesday 25 February. To book email Thecantonarms@gmail.com @cantonarms
  • Winter and its cold hands have us fully in a tight embrace right now. And so we find ourselves cooking more often than not, to warm our souls. A ham at the weekend is one such thing that does the job. It can be used for all kinds of dishes and provide your weekdays with a plethora of fine sandwiches. But this fine cut also produces something else. An excellent, warming stock that should not be thrown away. In fact, it should be used to make something just as special. A deep, hearty split pea and ham soup. And here is @grylos showing you how to do it. Like most things, if you cook with time and consideration, the by-product is often just as good as the main event.
  • Ask yourself this. When did you last have a really good pork chop? This is why we keep coming back to it. Native, rare breed pork. Dry aged on the bone. Proper depth of flavour. Nothing like the pale, wet stuff you see elsewhere. These are our Pork Chops with Rosemary and Anchovy Butter. Two thick, rindless chops. Two discs of handmade compound butter. Anchovy, rosemary, lemon zest, a little shallot. Old friends. It works.
  • Fancy a bit of a butcher’s tip? Or a hack, if you will. Well look no further. Here, @grylos, gets creative with a joint of boned and rolled beef rump, creating three, totally different meals, from the one piece of meat. A great example of some leftfield thinking and the perfect way to add a little variety into your weekly meal planning. Along the spectrum from raw to medium, your week could go a little something like this; tartare and toast lightly rubbed with garlic for lunch on Wednesday; steak night on Friday night, with chips, good red wine and a bowl of bearnaise; a roast dinner on Sunday. Bob’s your uncle, Fanny’s your aunt and a carnivorous and hugely satisfying week of eating is complete. All that from a single rolled rump of beef! A life hack if I ever saw one… Did you know that our rumps won 3 stars at the Great Taste Awards? 3-star rump, you can’t argue with that!
British Pie Week, apparently. We do not usually pay much attention to themed food weeks. We prefer to make and sell things when they feel right. This year is different, thanks to our growing friendship with Yorkshire chef and pie obsessive Josh Whitehead, and his excellent pie project, Finer Pleasures. Josh started @finer_pleasures in 2023 to make pies the way they should be made. Proper fillings, local meat and traditional methods. So we thought we would join in. The pie is a classic. Chicken, ham, leek and mushroom. Brined chicken, smoked ham hock and a rich velouté finished with herbs, mustard and chestnut mushrooms or leeks. A proper pie. Available this week while they last.
British Pie Week, apparently. We do not usually pay much attention to themed food weeks. We prefer to make and sell things when they feel right. This year is different, thanks to our growing friendship with Yorkshire chef and pie obsessive Josh Whitehead, and his excellent pie project, Finer Pleasures. Josh started @finer_pleasures in 2023 to make pies the way they should be made. Proper fillings, local meat and traditional methods. So we thought we would join in. The pie is a classic. Chicken, ham, leek and mushroom. Brined chicken, smoked ham hock and a rich velouté finished with herbs, mustard and chestnut mushrooms or leeks. A proper pie. Available this week while they last.
British Pie Week, apparently. We do not usually pay much attention to themed food weeks. We prefer to make and sell things when they feel right. This year is different, thanks to our growing friendship with Yorkshire chef and pie obsessive Josh Whitehead, and his excellent pie project, Finer Pleasures. Josh started @finer_pleasures in 2023 to make pies the way they should be made. Proper fillings, local meat and traditional methods. So we thought we would join in. The pie is a classic. Chicken, ham, leek and mushroom. Brined chicken, smoked ham hock and a rich velouté finished with herbs, mustard and chestnut mushrooms or leeks. A proper pie. Available this week while they last.
@swaledalebutchers
@swaledalebutchers
•
Follow
British Pie Week, apparently. We do not usually pay much attention to themed food weeks. We prefer to make and sell things when they feel right. This year is different, thanks to our growing friendship with Yorkshire chef and pie obsessive Josh Whitehead, and his excellent pie project, Finer Pleasures. Josh started @finer_pleasures in 2023 to make pies the way they should be made. Proper fillings, local meat and traditional methods. So we thought we would join in. The pie is a classic. Chicken, ham, leek and mushroom. Brined chicken, smoked ham hock and a rich velouté finished with herbs, mustard and chestnut mushrooms or leeks. A proper pie. Available this week while they last.
1 day ago
47
View on Instagram |
1/8
It’s easy to become disconnected with the restaurants and kitchens where our meat ends up being prepped, cooked and served. Whilst Instagram can give us a certain understanding of how the food looks; we all know that there is no substitute for experiencing it first-hand. And that is what we had the pleasure of doing this week at the Canton Arms. One of London’s great pubs and one of our oldest, most significant customers. We have been suppling them with exceptional meat since nearly the very beginning of the Swaledale journey. Last night was a moment to celebrate that relationship in all its glory; our meat and their cooking and outstanding hospitality coming together for what was a grand evening. We ate, we drank, we chatted in a room that was alive. Long may dining rooms like this thrive and continue to provide people with a space to consume food, booze and hospitality in such a joyous way. It was a special night for us, and we hope for everyone who was there. Thanks to @chargieb , @cantontrish, @petea25 and the @cantonarms team for being total legends xx Ps sorry for not getting any decent pics of the food! Was having too much fun.
@swaledalebutchers
@swaledalebutchers
•
Follow
It’s easy to become disconnected with the restaurants and kitchens where our meat ends up being prepped, cooked and served. Whilst Instagram can give us a certain understanding of how the food looks; we all know that there is no substitute for experiencing it first-hand. And that is what we had the pleasure of doing this week at the Canton Arms. One of London’s great pubs and one of our oldest, most significant customers. We have been suppling them with exceptional meat since nearly the very beginning of the Swaledale journey. Last night was a moment to celebrate that relationship in all its glory; our meat and their cooking and outstanding hospitality coming together for what was a grand evening. We ate, we drank, we chatted in a room that was alive. Long may dining rooms like this thrive and continue to provide people with a space to consume food, booze and hospitality in such a joyous way. It was a special night for us, and we hope for everyone who was there. Thanks to @chargieb , @cantontrish, @petea25 and the @cantonarms team for being total legends xx Ps sorry for not getting any decent pics of the food! Was having too much fun.
1 week ago
1474
View on Instagram |
2/8
@swaledalebutchers
@swaledalebutchers
•
Follow
We have all seen the videos. A chicken arrives. Five neat strokes of a knife. It falls apart as if by magic. That comes from thirty years at the block. Most of us do not have that. So here is a slightly more Radio 4 approach. A calm, sensible way to take a good chicken and break it down at home. Nothing flashy. Just understanding the joints, working with the bone, and giving each part the respect it deserves. When you do that, you open up a week (almost) of meals. Breasts cooked one way. Legs another. A carcass that becomes stock rather than waste. More on that to follow. The only things you truly need are a great chicken and a proper knife. Ours is a beautiful honsuki knife kindly supplied by @kitchenprovisions and it does the job expertly. Sharp. Balanced. Delightful. Watch along as @grylos talks it through.
2 weeks ago
611
View on Instagram |
3/8
Mutton has earned itself an unfair reputation. For centuries it was simply the meat we ate. Lamb is, in many ways, the modern preference, made possible by refrigeration and global trade. Before that shift, it would have made little sense to slaughter an animal before it had lived fully and bred. Sheep were kept for wool and continuity, and when their working life was complete, they became mutton. It was part of a cycle. Practical and sustaining. What changed was not the meat, but our habits. Yet not all mutton is equal. Age alone does not create depth. Mutton reflects the life it has lived. When sheep are kept longer and allowed to graze widely on varied forage, moorland grasses and herbal leys, time and terrain build complexity into the muscle and fat. That is the mutton we favour and source. Darker, firmer and deeper in flavour, shaped by prolonged grazing on moorland such as this, just outside Skipton. There was once a rhythm between wool on our backs and mutton on our tables. Perhaps that rhythm still makes sense.
Mutton has earned itself an unfair reputation. For centuries it was simply the meat we ate. Lamb is, in many ways, the modern preference, made possible by refrigeration and global trade. Before that shift, it would have made little sense to slaughter an animal before it had lived fully and bred. Sheep were kept for wool and continuity, and when their working life was complete, they became mutton. It was part of a cycle. Practical and sustaining. What changed was not the meat, but our habits. Yet not all mutton is equal. Age alone does not create depth. Mutton reflects the life it has lived. When sheep are kept longer and allowed to graze widely on varied forage, moorland grasses and herbal leys, time and terrain build complexity into the muscle and fat. That is the mutton we favour and source. Darker, firmer and deeper in flavour, shaped by prolonged grazing on moorland such as this, just outside Skipton. There was once a rhythm between wool on our backs and mutton on our tables. Perhaps that rhythm still makes sense.
Mutton has earned itself an unfair reputation. For centuries it was simply the meat we ate. Lamb is, in many ways, the modern preference, made possible by refrigeration and global trade. Before that shift, it would have made little sense to slaughter an animal before it had lived fully and bred. Sheep were kept for wool and continuity, and when their working life was complete, they became mutton. It was part of a cycle. Practical and sustaining. What changed was not the meat, but our habits. Yet not all mutton is equal. Age alone does not create depth. Mutton reflects the life it has lived. When sheep are kept longer and allowed to graze widely on varied forage, moorland grasses and herbal leys, time and terrain build complexity into the muscle and fat. That is the mutton we favour and source. Darker, firmer and deeper in flavour, shaped by prolonged grazing on moorland such as this, just outside Skipton. There was once a rhythm between wool on our backs and mutton on our tables. Perhaps that rhythm still makes sense.
Mutton has earned itself an unfair reputation. For centuries it was simply the meat we ate. Lamb is, in many ways, the modern preference, made possible by refrigeration and global trade. Before that shift, it would have made little sense to slaughter an animal before it had lived fully and bred. Sheep were kept for wool and continuity, and when their working life was complete, they became mutton. It was part of a cycle. Practical and sustaining. What changed was not the meat, but our habits. Yet not all mutton is equal. Age alone does not create depth. Mutton reflects the life it has lived. When sheep are kept longer and allowed to graze widely on varied forage, moorland grasses and herbal leys, time and terrain build complexity into the muscle and fat. That is the mutton we favour and source. Darker, firmer and deeper in flavour, shaped by prolonged grazing on moorland such as this, just outside Skipton. There was once a rhythm between wool on our backs and mutton on our tables. Perhaps that rhythm still makes sense.
@swaledalebutchers
@swaledalebutchers
•
Follow
Mutton has earned itself an unfair reputation. For centuries it was simply the meat we ate. Lamb is, in many ways, the modern preference, made possible by refrigeration and global trade. Before that shift, it would have made little sense to slaughter an animal before it had lived fully and bred. Sheep were kept for wool and continuity, and when their working life was complete, they became mutton. It was part of a cycle. Practical and sustaining. What changed was not the meat, but our habits. Yet not all mutton is equal. Age alone does not create depth. Mutton reflects the life it has lived. When sheep are kept longer and allowed to graze widely on varied forage, moorland grasses and herbal leys, time and terrain build complexity into the muscle and fat. That is the mutton we favour and source. Darker, firmer and deeper in flavour, shaped by prolonged grazing on moorland such as this, just outside Skipton. There was once a rhythm between wool on our backs and mutton on our tables. Perhaps that rhythm still makes sense.
3 weeks ago
501
View on Instagram |
4/8
@swaledalebutchers
@swaledalebutchers
•
Follow
Kindred spirits. Hot pans. Spiced mutton. Swaledale x Canton Arms supper. Wednesday 25 February. To book email Thecantonarms@gmail.com @cantonarms
3 weeks ago
1526
View on Instagram |
5/8
@swaledalebutchers
@swaledalebutchers
•
Follow
Winter and its cold hands have us fully in a tight embrace right now. And so we find ourselves cooking more often than not, to warm our souls. A ham at the weekend is one such thing that does the job. It can be used for all kinds of dishes and provide your weekdays with a plethora of fine sandwiches. But this fine cut also produces something else. An excellent, warming stock that should not be thrown away. In fact, it should be used to make something just as special. A deep, hearty split pea and ham soup. And here is @grylos showing you how to do it. Like most things, if you cook with time and consideration, the by-product is often just as good as the main event.
4 weeks ago
14516
View on Instagram |
6/8
Ask yourself this. When did you last have a really good pork chop? This is why we keep coming back to it. Native, rare breed pork. Dry aged on the bone. Proper depth of flavour. Nothing like the pale, wet stuff you see elsewhere. These are our Pork Chops with Rosemary and Anchovy Butter. Two thick, rindless chops. Two discs of handmade compound butter. Anchovy, rosemary, lemon zest, a little shallot. Old friends. It works.
Ask yourself this. When did you last have a really good pork chop? This is why we keep coming back to it. Native, rare breed pork. Dry aged on the bone. Proper depth of flavour. Nothing like the pale, wet stuff you see elsewhere. These are our Pork Chops with Rosemary and Anchovy Butter. Two thick, rindless chops. Two discs of handmade compound butter. Anchovy, rosemary, lemon zest, a little shallot. Old friends. It works.
@swaledalebutchers
@swaledalebutchers
•
Follow
Ask yourself this. When did you last have a really good pork chop? This is why we keep coming back to it. Native, rare breed pork. Dry aged on the bone. Proper depth of flavour. Nothing like the pale, wet stuff you see elsewhere. These are our Pork Chops with Rosemary and Anchovy Butter. Two thick, rindless chops. Two discs of handmade compound butter. Anchovy, rosemary, lemon zest, a little shallot. Old friends. It works.
1 month ago
472
View on Instagram |
7/8
@swaledalebutchers
@swaledalebutchers
•
Follow
Fancy a bit of a butcher’s tip? Or a hack, if you will. Well look no further. Here, @grylos, gets creative with a joint of boned and rolled beef rump, creating three, totally different meals, from the one piece of meat. A great example of some leftfield thinking and the perfect way to add a little variety into your weekly meal planning. Along the spectrum from raw to medium, your week could go a little something like this; tartare and toast lightly rubbed with garlic for lunch on Wednesday; steak night on Friday night, with chips, good red wine and a bowl of bearnaise; a roast dinner on Sunday. Bob’s your uncle, Fanny’s your aunt and a carnivorous and hugely satisfying week of eating is complete. All that from a single rolled rump of beef! A life hack if I ever saw one… Did you know that our rumps won 3 stars at the Great Taste Awards? 3-star rump, you can’t argue with that!
1 month ago
2585
View on Instagram |
8/8