What is a Hogget?
When lambs develop their first two incisor teeth they become "two-tooths", more correctly called "hoggets".
Most farmers who have a choice between lamb and hogget to eat themselves will choose hogget because hogget is the best compromise between the tenderness of lamb and the depth of flavour of mutton.
The main reason butchers prefer lamb over hogget is because of the portion size.....a leg from a 20 kg lamb is much smaller than a leg from a 30 kg hogget (which is why we often halve the shoulder and leg roasts in our hogget packs).
Why Wiltshire?
If there were a breed of sheep that ate better than Wiltshires, we'd raise them instead.
Wiltshires are already an exceptional breed for flavour. But when they're raised on natural saltbush and native grasses in the southwest Riverina, they're something else again.
They're hardy, intelligent sheep that thrive on our country and love to browse saltbush. They're naturally self-shedding, have sound feet and are ideally suited to organic production.
Our sheep are raised on country where many paddocks have never been ploughed, grazing natural pastures and saltbush.
We handle our sheep gently, avoiding the stress of dogs and saleyards, and dry-age our hogget to develop its flavour and tenderness.
It's the combination of the breed, the country, the grazing and the way the sheep are handled that makes Saltbush Billy hogget distinctive.
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