• 2 x 300g Lamb Henry’s (without bones)
• 1 level tsp sea salt
• 1 level tsp black pepper
• Extra virgin olive oil
• 2 cloves garlic – halved
• 1 Knorr chicken stock pot
• 4 rashers of smoked streaky bacon - chopped
• 130g smoked pancetta – chopped into lardons
• 1 medium onion - sliced
• 400ml water
• 3 sprigs of rosemary
• 2 flat mushrooms – thinly sliced
• 3 dsp Rosebud Bramley Apple & Chilli Chutney
• 1 x 400g tin butter beans

Pre heat the oven to 155°C.

Season the Lamb Henry’s with the salt and pepper. Put a heavy based casserole dish onto a medium heat and add 2 tablespoons of olive oil. Place the Lamb Henry’s skin side down in the oil and cook until golden brown. Repeat the process on all sides of the meat.

Add the garlic gently stirring this and the meat to avoid the meat and garlic catching on the pan. Turn the heat down and add the stock pot. Roll the meat in the stock to glaze it, approximately two minutes then remove the lamb from the pan.

Add the bacon, pancetta and onions to the pan and cook on a medium heat for five minutes until the oil from the meat has been cooked out.

Return the lamb to the pan, add the water and rosemary and bring to the boil. Place the casserole (lid on) on the middle shelf in the oven for 2½ hours until the meat is tender.

Remove the lamb and leave to rest. Add the mushrooms and Hot Apple Chutney and bring to the boil and simmer for 5 minutes. Add the beans and flake the meat into the casserole dish, check the seasoning, bring to a simmer then take off the heat.

Serve with wilted kale or Savoy cabbage.