Cooking Instructions
About your product choice
Typically a Cumbrian speciality and lesser known further afield, but Lamb Henry is a perfectly tender and succulent dish when left to cook slowly
8hrs
78°
/
172°F
Set the temperature on your device as shown, once the temperature has been
reached pop your product in and cook for the time shown. Remember with sous
vide cooking whilst the product will be fine if you cook for longer the time
shown is a minimum.
Chef Tips
In the Bag
A sprinkling of marsala spice will add a delcious warmth and is a great alternative to more traditional lamb herbs.
Weight
If your product weight is over 10% more than the chosen weight an adjustment in time will be required. Please ensure core temperatures are reached by using a sous vide thermometer and probe.
Recipes
Sous Vide Lamb Henry with Sundried Tomato Pesto, Olives and Mustard Mash
This dish is a real winter warmer and provides a fantastic ‘fall of the bone’ texture with every bite.
View Recipe