{"id":15021,"date":"2025-07-02T12:23:30","date_gmt":"2025-07-02T11:23:30","guid":{"rendered":"https:\/\/acstede-testing.co.uk\/HallsfordFarm25\/?page_id=15021"},"modified":"2025-07-28T10:13:54","modified_gmt":"2025-07-28T09:13:54","slug":"what-is-a-hogget","status":"publish","type":"page","link":"https:\/\/acstede-testing.co.uk\/HallsfordFarm25\/our-sheep\/what-is-a-hogget\/","title":{"rendered":"What is a Hogget?"},"content":{"rendered":"\t\t
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\n Hallsford Sheep <\/h2>\n <\/div>\n<\/div>\n\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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Meat from Hallsford Sheep can be split into 3 categories. New Season Lamb, Hogget and Mutton.<\/p>\t\t\n\t<\/div>\n<\/div>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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New Season Lamb (NSL)<\/strong><\/p>

In the North of England, most lambs are born from March to May. The latter ones are normally raised further up the hill. In a good year, with good feed (grass and perhaps supplementary creep feed) and good shepherding, these will start being ready for slaughter in about 4 months.<\/p>

NSL is light and tender.\u00a0 Being so tender is it simple to cook and great for things like kebabs, flash frying and probably air fryers, but I haven\u2019t ventured there yet.<\/p>\t\t\n\t<\/div>\n<\/div>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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Hogget<\/strong><\/p>

We start calling sheep meat Hogget in the January following spring birth, so from approx. 9 months of age. By this time the meat is developing some depth of flavour. Flavour comes with age. I would also argue that you get more flavour from Traditional and Rare Breed Sheep. We use:<\/p>