The recipe is a celebration of delicious
herdwick and is influenced by Caroline’s
love of heritage, ‘lamb Henry’ is classic
Cumbrian food at its best.
4 500g shoulder joints of
lamb on the bone
1 clove of garlic
1 diced small diced onion
1 diced carrot
½ diced swede
¼ tablespoon balsamic vinegar
1 tablespoon dried or fresh mint
2 tablespoons of redcurrant jelly
½ pint red wine
1. Mix ingredients together in a bag or tub, refrigerate for 24 hours
(any marinading is acceptable if longer period is not possible).
2. Place lamb and marinade in oven dish, it needs to be a fairly tight fit.
3. Cover with a lid or tightly fitting tin foil.
4. Cook in oven at 130°C (250F or Gas Mark ½) for around 6-8 hours
or until the lamb falls off the bone.
5. When cooked remove from roasting dish and keep warm.
6. Strain the stock and reduce by half, add more jelly and mint if
required by taste.
7. Pour the reduced sauce over just prior to serving.