About Weobley Ash’s Hogget

Meat Prices

All animals can be butchered to your requirements and are supplied vacuum packed and clearly labeled convenient for freezing. Here are standard cuts and their pricing /kg

Lamb Hogget / Mutton
Leg £11.00 £12.00
Boned rolled leg £13.50 £13.50
Rump £16.00 £16.00
Steak £14.00 £15.00
Shoulder £8.00 £9.00
Boned rolled shoulder £13.50 £13.50
Neck Fillet £15.00 £15.00
Chops £14.00 £15.00
French trim rack £18.00 £20.00
Noisettes £18.00 £18.00
Boned rolled saddle / loin £18.00 £20.00
Loin / Fillet / Cannon £25.00 £25.00
Ribs £7.50 £7.50
Diced £13.00 £13.00
Mince £11.00 £11.00
Neck chops £6.00 £6.00
Breast £6.00 £6.00
Heart x 2 £2.00 £2.00
Kidney x 2 £2.00 £2.00
Liver £6.00 £6.00
Burgers (for 4)
Minted lamb & feta £5.00
Minted lamb £5.00
Classic Hogget £5.00
Mutton steak £6.00
Merguez Sausages £13.00
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Mortimer Country Food Fair – 2015

Mortimer County Food Fair Logo

Weobley Ash will once again be setting up stall at the Mortimer Country Food Fair – Saturday 11th July 2015.

The Mortimer Country Food Fair promotes local food and craft producers, by featuring their products to local people who may have been unaware of how superb the food produced around them really was.

The Food Fair has been running for seven years and gets bigger and better every year! The 2015 Food Fair will be the best ever with more exhibitors and demonstrations than ever before.

Entry to The Mortimer Country Food Fair 2015 is £4 per adult.

Parking nearby is free of charge.

There is no need to book your tickets in advance, – just turn up and pay at the door.

The Mortimer Country Food Fair is held on the premises of Aardvark Books, Brampton Bryan, Herefordshire (click here for a map).

For more info see the website Mortimer County Food Fair


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Gardens in the Wild: 20-21 June 2015

We will be feeding the 5,000 at the second ‘Gardens in the Wild’ festival to be held on the 20th & 21st of June in Stagg Meadow, Titley – just down the road. The festival celebrates the gardens and landscape of Herefordshire, where “mountains and moorland, sheep pasture and wooded river valleys, small villages and castles exist side by side” .

We will be serving our cooked to order farm-made hogget burgers, pulled mutton and other lamb dishes.

Website : Gardens in the Wild

Held at Stagg Meadow, Titley, Herefordshire HR5 3RL

Entry to Stagg meadow is free. Parking is £3.

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The Oak, Wigmore

Screenshot of The Oak, Wigmore

The Oak, Wigmore

The Oak pub in Wigmore, beautifully restored and modernised is now being supplied by Weobley Ash.

Website : The Oak Wigmore

 For reservations call 01568 770424

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Slow roast shoulder of lamb with merguez spices


  • 1 shoulder of mature lamb, mutton or hogget, on the bone

For the spice paste

  • 1 tsp cumin seeds
  • 1 tsp coriander seeds
  • 1 tsp fennel seeds
  • ½ cinnamon stick, broken up
  • 1 tsp black peppercorns
  • Pinch of cayenne pepper or chilli powder
  • 2 tsp sweet smoked paprika
  • 2 garlic cloves, finely chopped
  • Leaves from 2 large rosemary sprigs, finely chopped
  • 2 tsp sea salt
  • 2 tsp olive oil

Preparation Method

1. If you have time, toast the cumin, coriander, fennel seeds, cinnamon and peppercorns in a dry frying pan over a medium heat for a minute or so, until fragrant (this boosts the flavour but isn’t essential). Crush to a coarse powder using a pestle and mortar, then combine with the cayenne or chilli powder, paprika, garlic, rosemary, salt and olive oil.

2. Lightly score the skin of the meat with a sharp knife, making shallow slashes just a few millimetres deep and 1-2cm apart. Rub half the spice paste all over the lamb shoulder, underneath as well as on top, and especially into the cuts. Put into a large roasting tin and place in an oven preheated to 220°C/Gas Mark 7. Roast for 30 minutes.

3. Remove from the oven and rub the remaining spice paste over the meat using the back of a wooden spoon. Pour a glass of water into the tin (not over the meat), cover with foil and return to the oven. Reduce the heat to 120°C/Gas Mark ½ and cook for 6 hours, or until the meat is very tender and falling off the bone.

4. You can add another glass of water halfway through, to keep the pan juices ticking along. Transfer the lamb to a warm serving plate. Skim the excess fat off the juices in the tin. Tear the meat into thick shreds and serve with the juices spooned over.

5. Serve with roasted vegetables, green beans and couscous.

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Slow roast leg of Hogget with white wine and medlar jelly

This is a great dinner party dish with an wonderfully flavoured sauce. If you don’t have medlar jelly use crab apple or redcurrant jelly instead.


  • 2 tbsp olive oil
  • 2 kg/4lb leg of hogget
  • 2 tbsp plain flour
  • 2 onions, thinly sliced
  • 4 garlic cloves, thinly sliced
  • 75cl dry white wine
  • 600ml/1 pint chicken stock
  • 1 tsp dried oregano
  • 2 tbsp medlar, crab apple or redcurrant jelly
  • salt & freshly ground black pepper

 Preparation method

  1. Preheat the oven to 170˚C/325˚F/Gas 3
  2. Pour the oil into a large, sturdy roasting tin and set it over the hob.
  3. Season the hogget then roll it in the flour. Brown the hogget all over in the hot oil for 5-10 minutes.
  4. Add the onions and cook for a further 5-10 minutes, turning the lamb and stirring the onions until both are nicely browned.
  5. Add the garlic, white wine, stock, oregano and redcurrant jelly, bring to a simmer and cook the hogget in the oven for 3-3½ hours, basting now and again with the liquor. There should be a good quantity of wine left in the bottom of the tin to serve with the lamb but if you feel it is getting too dry, just cover with foil.
  6. Take the hogget out of the tin and place on a large board to rest in a warm place. While the hogget is resting, sit the tin back on the hob and simmer the pan juices for a few minutes, reducing the liquid, if there is a lot, to make a tasty gravy.
  7. Cut the hogget into thick slices – you’ll find the meat falls away from the bone so you may end up with more chunks than slices.
  8. Serve with creamy mashed potatoes and the wine gravy…. and lots of crispy vegetables.
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