Hogget Recipes, Lamb Recipes, Mutton Recipes, Recipes

Smoked Hogget Shoulder Buns with Chimichurri

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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.

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

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.

Shop the ingredients

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.