This is a lovely preparation one of customers did with one of our speciality cuts.
This is a rolled boneless loin from a Hebridean hogget. Being quite a lean meat our customer has decided to wrap the loin in wild garlic taken from the same pasture the hogget was raised in. The loin is further wrapped in buttered parchment to keep it moist during cooking. The whole joint is cooked low and slow for 4 hours.
Served with roast potatoes, greens and a jug of gravy partnered with mint sauce