I had a Lamb Henry recently which tasted amazing. What’s the secret?

Remi Ashcroft, Penrith

Lamb Henry is a Cumbrian speciality, so look out for a bit of local mutton or hogget to make it extra special!

Work on about 400g of bone in lamb or mutton shoulder per person and marinate with a handful of rosemary, a few cloves of garlic and a good sprinkle of rock salt. Smear this over the meat, wrap and leave in the fridge for 24 hours.

Place in an oven proof dish and add one chopped onion, two chopped carrots, two sticks of chopped celery and half a chopped swede.

Roast in a hot oven for about 20 minutes to get a good colour then add 200 ml red wine, 250 ml stock and cover with a lid and cook at 130C for about 4/5 hours. The meat should literally be falling off the bone when it is ready.

Strain off the cooking juices and place in a clean saucepan over a high heat and begin reducing the stock. Add 3 tbsp of redcurrant jelly, 4 tbsp chopped fresh mint and 3 tbsp red wine vinegar. Continue reducing until you have a nice consistency roast gravy. Serve with some sliced potatoes and onions, baked in stock and cooked in the oven for about 90 minutes.

Justin Woods, head chef at The Castle Green Hotel, and Greenhouse Restaurant,  Kendal