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Free Range Lamb Henry Steaks

Rich and intense Lamb flavour - rarely found Cut
Our Price: £6.28
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Rich and intense Lamb flavour - rarely found Cut

Hand prepared 

Hand prepared to the very highest professional standards by our Master Butchers - offering superb, juicy tasting, Premium Quality Lamb, perfectly presented - in a way that we think is only fitting for such rare quality produce

Impeccable husbandry

Prepared from only truly Free Range, slow maturing, additive-free - naturally raised animals - with impeccable husbandry - on lush green pastures - and then Dry Aged to perfection

These thick-cut, bone-in Steaks are taken from the centre of the Hind Leg.

Ideally grilled to pink, Lamb Henry Steaks make a simple but effective alternative to regular Lamb Cuts - or even a Beef Steak.  

Confusion

There is some confusion what Lamb Henrys actually are - but basically a Lamb Henry is a roasting joint taken from the Shoulder - whilst the Lamb Henry Steak is taken from the Leg  

Also known as Lamb Gigot Steak

Lamb Henry Steaks - also known in France as Lamb Gigot Steaks - benefit from the fact that you can slice quite a few Steaks off the Leg as opposed to something like the very popular Shins where you can only get four off a carcass - making them such a Lamb Thrifty Cut  

Rich and intense Lamb flavour

Lamb Henry Steaks yield a unique taste for any lover of Lamb and make a delicious, quick and easy meal - with a rich taste and an intense Lamb flavour  

Those in the know

The taste is pure Lamb, as delectable as a Lamb Chop, yet there's very little fat and only a small round of bone (with a delicious nugget of Marrow for those in the know).  

Though it's usually thought of as a Cut for quick cooking, it also lends itself to braising. When pan-fried or grilled 2 or 3 minutes a side, it emerges rare, tender, juicy and flavourful.

A terrific flavour.

Because these come from one of the leaner parts of the animal, and from a muscle that has had to do a fair amount of work, if not slow-grown and expertly Dry Aged - Lamb Henry Steaks have a tendency to be a little tough.  

Rested before serving

But if well husbanded and not overcooked - and importantly - rested before serving - Lamb Henry Steaks reward with a terrific flavour.

Perfect for a Thrifty individual meal, as well as a cosy meal à deux - or for a low cost traditional full family meal or dinner party.

Best pan-fried. grilled, griddled, pan-fried - and occasionally braised. Also great on the Barbecue

Do have a look at our How to Cook/Related Recipes Tab for some great ways to prepare your Lamb Henry Steaks​​​​​​​

Product Code:
z227

Free Range Lamb Henry Steaks

Rich and intense Lamb flavour - rarely found Cut

Hand prepared 

Hand prepared to the very highest professional standards by our Master Butchers - offering superb, juicy tasting, Premium Quality Lamb, perfectly presented - in a way that we think is only fitting for such rare quality produce

Impeccable husbandry

Prepared from only truly Free Range, slow maturing, additive-free - naturally raised animals - with impeccable husbandry - on lush green pastures - and then Dry Aged to perfection

These thick-cut, bone-in Steaks are taken from the centre of the Hind Leg.

Ideally grilled to pink, Lamb Henry Steaks make a simple but effective alternative to regular Lamb Cuts - or even a Beef Steak.  

Confusion

There is some confusion what Lamb Henrys actually are - but basically a Lamb Henry is a roasting joint taken from the Shoulder - whilst the Lamb Henry Steak is taken from the Leg  

Also known as Lamb Gigot Steak

Lamb Henry Steaks - also known in France as Lamb Gigot Steaks - benefit from the fact that you can slice quite a few Steaks off the Leg as opposed to something like the very popular Shins where you can only get four off a carcass - making them such a Lamb Thrifty Cut  

Rich and intense Lamb flavour

Lamb Henry Steaks yield a unique taste for any lover of Lamb and make a delicious, quick and easy meal - with a rich taste and an intense Lamb flavour  

Those in the know

The taste is pure Lamb, as delectable as a Lamb Chop, yet there's very little fat and only a small round of bone (with a delicious nugget of Marrow for those in the know).  

Though it's usually thought of as a Cut for quick cooking, it also lends itself to braising. When pan-fried or grilled 2 or 3 minutes a side, it emerges rare, tender, juicy and flavourful.

A terrific flavour.

Because these come from one of the leaner parts of the animal, and from a muscle that has had to do a fair amount of work, if not slow-grown and expertly Dry Aged - Lamb Henry Steaks have a tendency to be a little tough.  

Rested before serving

But if well husbanded and not overcooked - and importantly - rested before serving - Lamb Henry Steaks reward with a terrific flavour.

Perfect for a Thrifty individual meal, as well as a cosy meal à deux - or for a low cost traditional full family meal or dinner party.

Best pan-fried. grilled, griddled, pan-fried - and occasionally braised. Also great on the Barbecue

Do have a look at our How to Cook/Related Recipes Tab for some great ways to prepare your Lamb Henry Steaks​​​​​​​

Free Range Lamb Henry Steaks

INGREDIENTS: Free Range Lamb

ALLERGEN ADVICE: For Allergens, including Cereals containing Gluten, see Ingredients in Bold.
Cook thoroughly

Free Range Lamb Henry Steaks

Always best to bring the meat to room temperature before cooking

  • Pre heat the oven or grill or ensure the barbecue coals are hot.
  • Now season the meat with Salt, Pepper and Herbs
  • Always place fat side up in the oven or down on a Barbecue to crisp the fat 
  • After the Lamb has been cooking for about the right time, or is looking cooked, check the internal temperature with a meat thermometer 

For this piece of meat we recommend Barbecue or Grill 5 minutes each side - oven bake for 20 minutes. They can also be pan fried 5 minutes each side

Core Temperatures using a Meat thermometer

Rare 48-50°c rested 52-54°c
Medium Rare 52-54°c rested 56-58°c
Medium 56-58°c rested 60-62°c
Well Done 65-68°c rested 70-75°c

Then for roasts rest usually 15 to 20 mins after
 

Free Range Lamb Henry Steaks

Preparation/Cooking time 2 hrs 5 mins - plus proving
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Preparation time 45 mins : Cooking time 2 - 2 hrs 30 mins 
A hearty meal on a Monday with the leftovers from Sunday’s roast dinner this recipe exudes flavour, warmth and comfort.
Preparation/Cooking time 3hrs 30 mins 
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Preparation time 5 mins : Cooking time - none
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Preparation time 25 mins : Cooking time 20 mins
This Sri Lankan dish uses leftover Roast Lamb, Curry Spices and Flatbreads, fried together with Egg and veggies in a delicious Coconut-y supper for two
Preparation time 10 mins : Cooking time 40 mins 
Make the most of Sunday's leftover Roast Lamb in this colourful spiced Rice one-pot 
Preparation time 10 mins : Cooking time 1 hr 30 mins
Make the most of leftover Roast Lamb with this flavour-packed leftover Lamb Curry. Serve with Naan Bread and Basmati Rice for an Indian feast
Preparation time 5 mins : Cooking time 30 mins
This spin on Cottage Pie is a great way of using up leftover Meat and Potatoes
Preparation time 30 mins to 1 hr : Cooking time 10 to 30 mins
A great recipe for using up leftover Roast Lamb. Double the quantities to serve at small parties.

Free Range Lamb Henry Steaks

Product Code:
z227