14 Days Dry-Aged Suffolk Lamb Henry
Region: Yorkshire Dales National Park, UK
Shelf Life: Min. 6 Days
Lamb Henry is a northern special, taken from the shoulder, and promises melting tenderness if cooked long and slow, with the meat falling away from the bone. Sourced exclusively from heritage breed flocks reared on lush pastures, the quality of this cut reflects the quality traditional methods of husbandry give. Expect long in the mouth flavour, and sweet succulence.
The Suffolk is a sturdy heritage sheep from East Anglia, the result of interbreeding between two other breeds, the muscular Norfolk Horn and the meaty Southdown. Traditionally the Suffolk is celebrated for the wonderful quality of its mutton, though are also a flagship breed for the excellence of British lamb, combining developed flavour with characteristic sweet succulence. This quality means the Suffolk can be found today all over the world.
Tasting Notes: Sweet, Complex, Matured
Lamb Henry is a staple of British butchery traditions, and remains an extremely popular slow cooking cut. The key is to deliver a neat cross section of bone with a generous portion of marrow, and ample meat attached to this, before trimming the bone for neatness. This is a traditional favourite of butchers, often reserved in generations passed for the butcher's own pot.
A cut increasingly appearing on restaurant menus as chefs look to rediscover British culinary heritage. These particular cut reflects the outstanding quality of our naturally grazed flocks, and are perfect for slow cooking the year round. If braising, serve with mashed potatoes, shredded cabbage hearts, and redcurrant jelly.
For perfect cooking and measuring internal temperatures, we recommend a ‘Meater + Wireless Thermometer’. Available to buy here.
|Our Recipe & Tips for Cooking Lamb Henry|
Restricted Delivery Notice
- This product cannot be delivered between 3rd December 2019 and 23rd December 2019