Cross-cut across the shoulder, these thick slices are bone-in with a cheeky portion of bone marrow running through. Ideal for braising, the marrow and marbled fat melts, naturally basting for a succulent and tender meat that will melt in your mouth. Taken from the tip of the shoulder, a hard-working muscle, the Henries need a bit longer in the oven on a low temperature, which allows all the muscle fibres to tenderise.
To cook a juicy lamb shoulder, cook low and slow on a bed of onions and carrots - see the full recipe below!
Our farmers' lambs are all native breed, outdoor reared and bred, free range and solely grass fed.
Native breeds include: Lleyn, Dorset, Jacob, Shetland and Suffolk.
Minimum weight: 2 pieces, 800g
All of our meat is cut fresh to order by our butchers.
Everything is available for next day delivery as long as you order by 1.30pm.
All further questions are answered here.
Slow cooked with juniper, a good glug of port and plenty of onions. Serve with buttery mash and braised red cabbage.Check out more recipes
Well, it's a little bit fuzzy. The best claim is made by the Pig and Whistle in Shilden, Co. Durham whose head chef Henry Harris served whilst he was in charge