Our organic Exmoor Horn sheep enjoy a life of unadulterated grazing on our wildflower meadows, completely unhurried, they will take up to two years to mature and the resulting hogget will have an incredible depth of flavour whilst still being beautifully tender.
Dry aged in our butchery amongst Himalayan salt blocks for up to 4 weeks the flavour is intensified, and the texture improved before being expertly butchered and packed ready to feed you and your loved ones.
