Hogget (Lamb aged between 1 and 2 years) has featured on TV a number of times over the last few months, including the time when Ade Edmondson Visited our Glossop shop to sample some of our High Peak Hogget.
Well the great news is that it is now coming into season, so we have added a full range of Hogget cuts onto our website.
If you want to know more about this interesting and flavoursome meat, you may find this post interesting
We are running more of our popular butchery courses in Glossop across February and March, and still have a few places left.
The first of these will be on beef, run at our Glossop shop on the evening of Wednesday 15th February from 6:30 – 9:30pm. The second course, with the same time slot, is on Wednesday March 14th and focuses on pork.
You can find more details on these course, along with costs and a link to book a place via the link below:
We are also planning a number of courses throughout 2012, so if you can’t make either of these but would like to hear about future courses why not follow us on Twitter or Facebook and we will keep you posted as new dates are announced.
20th-29th January is British Pork and Farmhouse Breakfast Week and to celebrate this we have a great offer for you.
If you buy 1lb (500g) of our excellent Home dry cured bacon, we will give you 6 eggs and 6 free range pork sausages absolutely free. Giving you everything you need for a traditional British breakfast.
All the bacon is sourced from farms locally to our shop, and cured on the premises, and all the pork in both the bacon and the sausages is free range.
We are running one of our popular butchery courses in Glossop on 18th January, and have a few places left.
The course will focus on pork, and will be run at our Glossop shop on the evening of 18th January from 6:30 – 9:30.
You will find full details of the course, along with costs and a link to book a place via the link below:
We are also planning a number of courses throughout 2012, so if you can’t make the 18th but would like to hear about future courses why not follow us on Twitter or Facebook and we will keep you posted as new dates are announced.
Mettricks Large Pork Pies were given a 100% score at a recent awards ceremony.
The Judges at the Q Guild awards ceremony which was hosted by celebrity chef Ainsley Harriott, described the Pie as the “Perfect” pork pie.
With Christmas coming up, now is the ideal time to try the pie which would make a great addition to any festive buffet.
Mettrick’s will be featuring on the Hairy Bikers’ BBC2 show ‘Best of British Food Tour’ on December 5th at 3.45pm in a specially themed “slow food” episode.
Dave Myers and Simon King visit Mettrick’s to talk ‘Mutton Versus Lamb’ with John.
While the bikers are out talking to the farmer who supplies Mettrick’s mutton, John cooks a leg of lamb and a leg of mutton. Which will taste the best? Tune in to find out!
On ‘Ade in Britain’ (Wednesday 16th November episode), John is with Ade Edmondson discussing hogget. But what exactly is hogget?
Hogget is the term used to describe a lamb when it has reached past its first birthday and before it reaches two years old. The meat is more mature than spring lamb, and the flavour is more intense. Fat content is fairly low; only slightly more than lamb but a lot less than mutton. Cooking times are longer, and it’s ideal for roasting, stewing and braising. The best time for eating hogget is at the start of the year in January and February.
For information on when hogget will come in stock, follow us on twitter and we will keep you updated. If you’re looking for an alternative which is available now, why not try mutton which is available from Mettricksbutchers.co.uk now.
Following Ade Edmondson’s recent visit to Mettricks shop in Glossop, John will be appearing on Ade’s ITV show ‘Ade in Britain’. The show is on daily at 4pm from Monday November 7th – Friday December 2nd, with John and Ade discussing hogget (Meat of a juvenile sheep older than 1 year) on the Wednesday 16th November episode.
For more information on the show, visit the ITV website here.
Meet John at GreatBritishBeef.co.uk
November 15th, 2011And remember, all the cuts discussed are available from John via www.mettricksbutchers.co.uk. If you can’t find what you are looking for, then feel free to email john@mettricksbutchers.com
You can also view the video direct on Youtube here.
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