18/10/2026
A freezer with a hogget in it changes how you cook.
Not dramatically. You just stop thinking about tea. There's a shoulder in there for Sunday, chops for a Tuesday, mince for whatever gets made at half five when nobody's decided anything.
The reasons people actually give me:
— Big family, and it's the only way the sums work
— They're eating properly now, more meat and fewer middle aisles, and they want to know where it came from
— One shop a year instead of a decision every week
— They're splitting it with their mum, or a sister, or next door
Ours are Ryelands, a native breed, born here and taken through two full summers on Derbyshire grass. No grain, no concentrates, nothing bought in. I load them and drive them to the abattoir myself, ten miles down the road. No market, no lorry, no long journey at the end of it.
Roughly what you'd take home: a quarter 4.5–5.5kg, a half 9–11kg, a whole 18–22kg.
Four whole, eight halves and twelve quarters on this run, all cut to your own spec.
Drop me a message if you want to know what a freezer-worth looks like.
