What is a Lamb Henrys?

Lamb Henry's are fantastic. They are tasty, cheap and easy enough to cook. I sell hundreds of these in my shop and I am always been asked 'How do you cook them? and What are they? So here is a crash course from yours truly. I will go onto the cooking process shortly but what they are vary from Butcher to Butcher but mostly it is parts of a shoulder of Lamb coated in a mint sauce and left to marinate.

A lot of Butchers just use the shank and I believe this is were the name originates from. If you can picture King Henry the VIII in his court chewing on a Lamb shank with mint sauce smoothered on it and talking to his fellow peers 'This tastes so good I name this joint 'LAMB HENRY'.

Butchers Tip
Some cuts are better than others but ask for a blade side of the shoulder, this usually provides more meat.

Cooking Tip
Place the Lamb Henry in kitchen foil, then place the the Lamb Henry in a roasting tin with about half a inch of water. Don't make the kitchen foil skin tight, let it breath abit and for the last 20 mins of cooking remove the foil to let it brown.

Where does it come from?
Lamb Henry's come from Shoulders of Lamb and sometimes the leg shank of a Lamb Leg.