Similar to a lamb shank but cut from the shoulder. Best cooked slowly to release tender, succulent flavours

A true northern special, although where it got its name is up for debate. Historians prefer to think it hails from King Henry VIII (or one of the other kings named Henry that enjoyed the dish), while footy fans prefer to think it was named after Thierry Henry, with many English pubs starting to feature the dish on their menus after Henry signed with Arsenal in 1999. Whichever you decide you like the sound of, this cut is similar to a lamb shank, but is cut from the shoulder instead of the leg. Because Lamb Henry has a lot of fat, it is ideal for cooking slowly to release juicy flavours and is more often than not marinated or coated with mint and falls effortlessly away from bone. This tender cut of meat is sourced from our grass-fed lamb, free to roam the pastures and growing at natural rates, which in turn ensures a healthy, tasty meat.

Cooking Instructions

Using a oven tray or dish place the Lamb Henry within to make a snug fit. Marinade the Lamb whilst allowing the oven to pre heat to 140 degrees celcius. Sprinkle the Lamb with olive oil and cover with foil, this will help to ensure the Lamb keeps it’s natural moisture. Cook the Lamb for a minimum of 2 1/2 to 3 hours – once this has been done remove the tin foil and return to the oven for 20 minutes. Remove the Lamb from the oven and allow to sit whilst loosely covered in tin foil before serving.

Nutritional Information (per 100g)

ENERGY; 780kJ/187kcal

FAT; 12.3g

of which SATURATES; 5.4g

CARBOHYDRATES; 0g

of which SUGARS; 0g

PROTEIN; 19.1g

SALT; 0.2g

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