Hoggett is used to describe lamb that’s had two springs and summers (ie, it’s over a year old) on grass.

An extra six months grazing on luscious spring and autumn pasture really makes a difference to the taste so if treated and hung well: it outshines lamb for flavour.  It’s deliciously rich but not overpowering and can be very tender too.

The North Ronaldsay sheep is classified as a primitive, short tail sheep and is extremely rare.  Its robustness and hardiness is ideal for the estuarine, salty marsh meadows at Lauriston.  We have about one hundred and fifty breeding ewes and five rams.
 
The ram lambs are usually taken to a very small local abattoir when they are around fifteen months old.  They are not castrated so the meat has a wonderful full flavour.  It is hung for ten days