Hogget Chops Choose:Shimpling Park Organic Hogget We dry-age the ribs on

We dry-age the ribs on the whole carcass for a minimum of five weeks and then remove the back cap from the rib to provide this show-stopper of a steak

and beautifully rich in flavour

as the Italians do it

but one to yourself is fine

with the fillet attached

Hogget Chops Choose:Shimpling Park Organic Hogget We dry-age the ribs onDry aged for enhanced flavour and tenderness Grass fed for rich, full taste Perfect for slow roasting to bring out deep, hearty flavours These are so delicious and full of flavour a lovely combination of fat and meat to really give you an old fashioned meal. Hogget chops are best cooked as you would lamb, but do remember to sear the fat on all sides for extra depth of flavour. And always leave these to rest for a short while before eating! Our hogget