- Shoulder joint
- 2 tablespoons chopped mint (or rosemary)
- 2 tablespoons honey (or brown sugar)
- 2 tablespoons balsamic or wine vinegar (red or white)
- Salt and pepper
Lamb Henry uses economical cuts such as shanks and shoulder cuts. It is simple to prepare and involves slow cooking a small joint with herbs, usually mint or rosemary, and honey or sugar.
It makes a delicious meal with the meat falling off the bone and the concentrated juices make the sauce.
- Coat the lamb joint with the honey.
- Sprinkle all over with the herbs.
- Season with salt and pepper.
- Wrap loosely in foil.
- Place in a roasting tin and add 250ml water and the vinegar.
- Cook until the meat is very tender, removing the foil for the last 20 minutes. Add a little more water if needed to avoid drying out. Remove the meat and keep warm and, if necessary, reduce the liquid to make the sauce.