Lamb Henry (minted lamb shoulder, approx 500g)(may contain traces of celery, milk, mustard, sulphur dioxide and soya)

Approx weight: 500g

What is Lamb Henry?

Lamb Henry is a Northern cut of lamb, more specifically, a Cumbrian speciality. It's intended to be cooked slowly so it's incredibly tender and falls away from the bone. A half shoulder of lamb, a lamb Henry always has a traditional mint marinade and glaze to accentuate the flavour of the meat. Lamb henry is very similar to lamb shanks, but while shanks are from the leg, henrys are from the shoulder. Lamb henry from Eat Great Meat has been marinated in a lightly minted glaze to create a delicious, traditional flavour that perfectly compliments the rich taste of the lamb. 

Lamb from Yorkshire

While our lamb doesn't quite come from Cumbria, it does come from local Yorkshire farmers who produce the most excellent Texel breed lamb in the country. We've spent over 8 generations building relationships with farmers to ensure we always get the very finest meat. Texel lamb, which creates our lamb henrys, has the optimum balance of fat and muscle to get the perfect texture and a superior taste. 

How to Cook Lamb Henry

1. Remove the lamb henry from the refrigerator before cooking to allow it to reach room temperature.
   
2. Preheat your oven to 145 degrees C.
   
3. In a large dish, fry equal amounts of onion, carrot and celery (or celeriac), plus a bay leaf, sprig of rosemary and some black pepper, as well as a little garlic.
   
4. Add half a bottle of white wine and reduce by two thirds. Add 500 ml of lamb stock and reduce a little. To thicken the mixture, combine a tablespoon of cornflour with a little cold water and stir this into the broth while it's boiling.
   
5. In a skillet or pan, fry the lamb on all sides then add to a large casserole dish with a lid.
   
6. Pour the vegetable and stock mixture over the lamb henry in the casserole dish. Cover and cook in the oven for 3 and a half hours, until the meat pulls away from the bone.
   
7. Once cooked, remove the meat from the casserole dish and lay on a warmed plate and keep warm.
   
8. Pour the juices from the casserole dish through a fine sieve into a saucepan and reduce until it forms a glossy sauce. Pour the sauce back over the meat and serve.
   

Lamb henry is a delicious way to enjoy tender lamb with a mouth-watering light mint flavour that perfectly compliments the taste of the meat. May contain traces of GLUTEN, SOYA, MILK, CELERY, MUSTARD, SULPHUR DIOXIDE