Sourced from small farms in the Lune Valley and Lake District. Our farmers, who we have worked with over many years, lovingly hand rear our lambs. We have forged great relationships with them to bring you lamb with consistent quality and great taste.
We traditionally hang our lambs for 5-7 days. This gives it that true lamb taste and tenderness you only get from a proper butchers.
Lamb Henry has definitely become a Cumbrian speciality. A piece cut from the shoulder, it’s intended to be cooked slowly so it’s incredibly tender and falls away from the bone.
HOW TO COOK LAMB HENRY
- Remove the lamb henry from the refrigerator before cooking to allow it to reach room temperature.
- Preheat your oven to 145 degrees C.
- 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.
- 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.
- In a skillet or pan, fry the lamb on all sides then add to a large casserole dish with a lid.
- 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.
- Once cooked, remove the meat from the casserole dish and lay on a warmed plate and keep warm.
- 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.