Lamb Henry Recipe

The Lamb Henry Recipe is an extremely popular meat dish in the pubs and houses throughout the United Kingdom. The meat is a small one person sized joint taken from the shoulder of a lamb. The meat needs to be cooked for at least 2 and a half to 3 hours for it to be tender and juicy. However, before cooking, it is dipped in yogurt marinade overnight, adding extra flavors.

This Lamb Henry Recipe got its name from Roger Mathews, the son of Albert Mathews. In the 1980s, the Boddington pub company had a pub brand called the Henry’s table. Roger Mathews formed this cut of meat for the Boddington pubs and thus, it was called the Lamb Henry.

Recipe For Lamb Henry – Everything You Need To Know:

The Lamb Henry Recipe consists of two main ingredients: lamb shoulder and yogurt marinade. The ingredients are inexpensive and easy to find. The recipe can be prepared in about 3 and a half hours, along with the overnight marination of the lamb meat. The Lamb Henry can be served to at least four individuals, sliced on a platter along with grilled tomato salad and yogurt.

Lamb Henry Ingredients

• 1 Lamb Shoulder: Lamb shoulder is the main ingredient in this recipe. Make sure the meat is fresh.

For marinating:

• 1 Large Onion: Onions are used to add flavor to the lamb meat.
• 2 Garlic Cloves: Fresh garlic creates a more flavorful marinade.
• 2 tbsp Chopped Coriander: Coriander is the primary spice in the marinade and ensure an even distribution of flavor.
• 1 tsp Sea Salt: Sea salt adds flavor and color to the Lamb Henry Recipe.
• 1 tsp Harissa Paste: Harissa Paste is a red chilli paste or sauce made up of chilli, garlic, olive oil and citrus.
• 1/2 tsp Ground Cumin: Cumin is essential for bringing out the savory rich flavor of lamb meat.
• 200 ml Greek Yogurt: Greek Yogurt has a thicker, more dense consistency as compared to normal yogurt.
• Zest of One Orange: The orange zest will give the meat a zesty, tangy feel to it.
• Zest and Juice of Two Lemons: Make sure to zest the lemons before juicing them.

How To Make Lamb Henry?

1. Take a large mixing bowl and add all the marinating ingredients. Blitz with a food processor until the mixture is smooth and uniform.
2. Now, place the lamb shoulder in a dish and pour over the marinade on to the lamb. Work the marinade all over the lamb meat, paying particular attention to the cracks.
3. Cover the lamb meat and store it in the fridge for at least 36 hours in order to allow the meat to marinate properly.
4. Preheat the oven to 160ºC/320ºF.
5. Take a roasting pan and add the lamb along with the marinade. Cover the pan with foil and bake for 2 and a half hours. If the marinade evaporates too much and makes the meat dry, add a splash of water.
6. Remove the foil from the meat and then bake for a further 45 minutes or until the lamb is well crusted.
7. Slice the lamb meat and then serve it!

Also Try: Slow Cooker Bacon Ribs Recipe

Tips To Make The Best Lamb Henry

Follow these tips and tricks for the best possible results on this Lamb Henry Recipe:

• Make sure the lamb meat is fresh.
• Make sure to let the Lamb Henry marinade for at least a few hours or overnight to allow for additional flavor.
• Make sure to add a splash of water if the meat looks dry during baking.

Lamb Henry Recipe FAQs

How long can you store Lamb Henry for?

The Lamb Henry Recipe can be stored in the refrigerator for up to 4 days in an airtight container. However, make sure to let the meat cool down before putting it in the refrigerator.

How long do you cook Lamb Henry for?

Lamb Henry is usually cooked in the oven for about 2 and a half to 3 hours. This will allow the lab meat to be completely tender and the bones to slide out easily.

Why is it called Lamb Henry?

Lamb Henry got the name from Roger Mathews, the son of Albert Mathews. In the 1980s, the Boddington pub company had a pub brand called the Henry’s table. Roger Mathews formed this cut of meat for the Boddington pubs and thus, it was called the Lamb Henry.

Is Lamb Henry the same as lamb shank?

Lamb Henry is very similar to lamb shank. However, the difference is that lamb shank is the leg of a lamb, while Lamb Henry is the shoulder of a lamb.

Lamb Henry Recipe Card