A very popular cut in pubs around the country. The lamb henry is a small one person sized joint taken from the lamb shoulder. They need to be slow cooked for 2/3 hours and make really delicious hearty portion of meat. Perfect if you don’t fancy cooking a whole roast. We also offer them marinaded in mint, select the option below.
The Lamb Henry got it’s name from Roger Matthews, son of Albert Matthews. In the 1980s the Boddington pub company had a pub brand called Henry’s table. Roger developed this cut for Boddingtons and it was christened the lamb Henry.