Description DescriptionThe lamb henry is a bone-in cut taken from the shoulder. We cut ours to 16–20oz each, with all four pieces coming from the same shoulder for consistency. Designed for slow cooking, lamb henry becomes tender and rich as it cooks. It’s a great alternative to lamb shanks, particularly when you want to serve a generous portion for each guest. Supplied as 4 pieces per pack. Cooking Guide Brown in a hot pan to colour. Transfer to a casserole dish with stock, wine and vegetables. Cover and cook at 160°C (140°C fan) for 2½–3 hours, until the meat is tender and pulling from the bone. Alternatively cook in a slow cooker on low for 6–8 hours. Low and slow cooking is essential for best results. Serving SuggestionServe whole with mash or dauphinoise potatoes, spooning over the rich cooking juices.
