1kg Hogget Lamb Bone-in Shoulder Chunks is not a week-night flash fry. Hogget is older than spring lamb, with more flavour and a little more chew, which is exactly why it belongs in a pot, not in a panic pan. At Meatsupermarket.com this 1kg pack is bone-in shoulder in chunks: it wants liquid, onions, and hours. If you wanted chops tonight, you bought the wrong bag. Shop lamb shoulder and slow cooker meat when the afternoon is at home.
The pot
Brown the chunks in a pan first if you have ten minutes: colour is flavour, even on hogget. Then into the slow cooker with two onions, a carrot, garlic, a bay leaf, and stock to come halfway up the meat, not to drown it. Low for 7 to 8 hours, or high for 4 to 5, until the meat yields from the bone. Salt at the start, taste at the end. Hogget can take more seasoning than a timid lamb stew. If the sauce is thin, lift the lid for the last 40 minutes or reduce it in a pan.
Serve with mash or a pearl barley that has sat in the juice. The bones are not a nuisance; they are why the gravy tastes like lamb instead of stock cube. Pick them out at the table or before you pack leftovers. Leftovers keep two days and thicken in the fridge, which is a gift for a next-day pie filling.
When to buy shanks instead
Lamb Shanks X2 in lamb shanks are the neater slow-cooker show: two portions, a bone to hold, a dinner-party look. Hogget chunks are the working pot for a household that wants lamb flavour in a bowl, not a photograph. Both are Sunday-afternoon cooks. Neither is an air-fryer cut. If you only have an hour, buy chops and stop pretending the slow cooker has a turbo button.
Buying the 1kg honestly
One kilo of bone-in chunks is not one kilo of boneless meat. It feeds three generously or four with a lot of mash. If you need a bigger table, buy two packs rather than stretching one into grey water. Hogget is a British counter word some shops have dropped. We have not. It means flavour, a little age, and a pot. Treat it like that and it will beat a bland “diced lamb” that never had a bone in the bag.
If the pack still smells quietly of lamb after a night in the fridge, you are fine; if it smells like ammonia, you waited too long. Hogget rewards the people who start the pot before lunch, not the people who remember it at five. That is the whole bargain of a shoulder chunk, and it is why we still pack the bone in.