Preparation Time
Cooking Time
  • 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.

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