For hogget we weigh the 1/4 carcass when we receive it. We dry age for 4-5 weeks. You are paying for the original weight. It will lose about 10% of its weight during the dry ageing process.
Once you choose and pay for the 1/4 carcass we will set up a Whatspp group with our butcher. We will confirm how we break it down and confirm a date of delivery. Our cuts are as follows: loin chops, belly on the bone, shoulder and leg on the bone and rump off the bone.