14 Days Dry-Aged Texel Lamb Henry
Farm: North York Moors National Park
Shelf Life: 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 Texel is a relative newcomer to these Isles, but have been a huge hit with chefs, butchers, and farmers alike. Thick set and tough, they can thrive anywhere, producing some of the most consistent lamb with an even covering of fat, and meat that is sweet and delicate. Often to be seen in larger flocks, occasionally nibbling on turnips and sugar beet, this lamb is a great all rounder, perfect for steaks, chops and roasting joints
Tasting Notes: Delicate, Sweet, Rounded
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.
|Our recipe tips for cooking your Lamb Henry|