Caroline's Lamb Henry

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.
Lamb Caroline

Serves 4
Ingredients:
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
black pepper
Sea Salt

Method
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.

A look inside Yew tree farm

Latest blog posts View all posts »

Beatrix Potter

Beatrix Potter

Thanks to www.peterrabbit.com Beatrix's Life Victorian childhood Beatrix Potter was born on 28th July 1866 at No 2, Bolton Gardens, Kensingt…

Wiki - Beatrix Potter

Wiki - Beatrix Potter

Beatrix Potter From Wikipedia, the free encyclopedia This article is about the author. For the sociologist and reformer born Beatrice Potter, see …

Hydrant | Drupal developers, mobile development, magento ecommerce Cumbria and Oxfordshire
Self Catering, Accommodation, Tea room at the heart of the Lake District National Park

YEW TREE FARM, Coniston, Cumbria, LA21 8DP|Telephone: 015394 41433|Email: [email protected]

Visit our on-line shop, Heritage Meats