Updated 30 September 2026
Hogget is sheep meat from an animal that is older than a lamb but younger than mutton. It has more flavour than lamb, a slightly firmer texture and a little more fat, and it is at its best cooked slowly. If you have ever wondered what hogget is, how it compares with lamb and mutton, and how to cook it, this guide explains it all.
Quick answer: hogget is meat from a sheep aged roughly between one and two years old. Lamb is under a year; mutton is older than about two years. Hogget has a deeper flavour than lamb and suits slow roasting, braising and curries.
Lamb, hogget and mutton: the difference
In the UK, the name depends on the age of the animal.
| Lamb | Hogget | Mutton | |
|---|---|---|---|
| Age | Under about 12 months | About 12–24 months | Over about 2 years |
| Colour | Pale pink | Deeper pink to light red | Dark red |
| Flavour | Mild, sweet | Fuller, more savoury | Strong, gamey |
| Texture | Very tender | Tender but firmer | Firm; needs slow cooking |
| Fat | Light | A little more, well flavoured | More, stronger tasting |
| Best cooking | Roast, grill, fry | Slow roast, braise, curry; the best cuts can be roasted | Long, slow braising and stewing |
Butchers traditionally judge the age by the teeth: a hogget has cut its first permanent teeth but not many more. The exact cut-off points vary a little by farm and market, which is why you will see slightly different definitions.
Why hogget is worth trying
Hogget has been eaten in Britain for centuries, and it is having a well-deserved revival. The extra months of grazing give it more flavour than spring lamb without the strength of mutton. It is often available when new-season lamb is not, and it can be better value. Cooks who find lamb a little mild tend to love it.
What does hogget taste like?
Think of lamb with the volume turned up: sweeter and more savoury, with a deeper colour and a richer fat. It is not gamey in the way mutton can be. The meat is a little firmer, which is why it rewards slow cooking, but it is not tough.
How to cook hogget
The general rule: cook hogget a little lower and a little longer than lamb.
- Shoulder and neck: slow roast, braise or curry. These cuts are made for hogget, and the extra flavour stands up to spices and long cooking.
- Leg: roast it like lamb but allow a little longer, and consider a slower roast for a more tender result.
- Chops and loin: grill or pan-fry, but do not rush them; they are firmer than lamb chops.
Our 1kg Hogget Lamb Bone-in Shoulder Chunks (£13.99) are bone-in pieces of hogget shoulder, which is the ideal cut for slow cooking: the bones add flavour and body to the sauce.
Simple slow-cooked hogget shoulder (serves 3–4)
- Heat the oven to 160°C (140°C fan, gas 3).
- Season 1kg of hogget shoulder chunks and brown them well in batches in a little oil in a casserole. Set aside.
- Soften 2 sliced onions, 2 carrots and 3 garlic cloves in the same pan for 8 minutes. Add a tablespoon of tomato purée and a sprig of rosemary.
- Return the hogget, pour in 500ml of lamb or chicken stock (or half stock, half red wine), bring to a simmer and cover.
- Cook in the oven for 2½–3 hours until the meat is falling from the bone.
- Skim off the fat, season, and serve with mash or crusty bread and greens.
Our how to slow cook hogget lamb chunks guide and hogget lamb shoulder curry with rice have more ideas.
Storing and freezing hogget
Keep hogget in the fridge in its packaging, on the bottom shelf, and cook it by the use-by date. For longer storage, freeze it in freezer bags with the air pressed out, labelled with the cut and date; it keeps well for several months. Defrost it in the fridge overnight on a tray, then cook within a day or two. Slow-cooked hogget dishes freeze well too: cool them quickly, freeze in portions and reheat until piping hot.
Do we sell mutton?
No. We do not currently stock mutton. If you want the flavour of older sheep meat, our hogget shoulder is the closest thing on our counter, and it is more versatile. For classic lamb, try the Whole Carvery Leg of Lamb 2.2-2.7kg (£34.99), Lamb Shanks Double Pack (£12.99) or Barnsley Lamb Chops 450-600g (£10.99).
Cooking safely
The Food Standards Agency says whole cuts of lamb can be served pink as long as the outside is properly cooked. Diced, rolled or minced lamb should be cooked until steaming hot all the way through. Slow-cooked hogget shoulder will be cooked right through anyway.
For more on the different cuts, read lamb cuts explained, or browse our full lamb range and lamb shoulder.
Hogget FAQs
What is hogget?
Hogget is meat from a sheep aged roughly between one and two years old. It sits between lamb (under a year) and mutton (over about two years) and has a fuller flavour than lamb.
Is hogget the same as lamb?
Not quite. It comes from the same animal but an older one, so it has a deeper colour, more flavour and a slightly firmer texture than lamb.
What is the difference between hogget and mutton?
Mutton is older, over about two years, with a much stronger, sometimes gamey flavour and firmer meat that needs long cooking. Hogget is milder and more versatile.
How do you cook hogget?
Treat it like lamb, but cook it a little lower and slower. Shoulder and neck are best braised, slow roasted or curried; leg can be roasted; chops can be grilled.
Does hogget taste gamey?
Not usually. It is richer and more savoury than lamb, but noticeably milder than mutton.