Sous Vide Lamb Henry | Recipe by

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Sous Vide Lamb Henry | Recipe by

Sous Vide Lamb Henry with Sundried Tomato Pesto, Olives and Mustard Mash

Sous Vide Lamb Henry with Sundried Tomato Pesto, Olives and Mustard Mash Lamb
  • COOK TIME: 10 Hours
  • PREP TIME: 1 Hour


  • 4 x 400g Lamb Henry
  • 150g Re-Hydrated Sundried Tomato
  • 20 Basil Leaves
  • 50g Green Olives
  • 1 Bulb of Roasted Garlic
  • 2 Tbsp. Tomato Puree
  • 1 Tsp Sea Salt
  • 2 Tbsp. Grain Mustard
  • 1.5kg Buttery Mashed Potato
  • 100mls Olive Oil
  • 100mls Lamb Jus



Vacuum Sealer Bags
Vacuum Sealer
Sous Vide Water Oven
Chopping Boards
Kitchen Knives
Wire Rack
Roasting Dish


This dish is a real winter warmer and provides a fantastic ‘fall of the bone’ texture with every bite.


  1. In a small blender place the hydrated sundried tomatoes, garlic cloves, basil, tomato puree, salt and olive oil then blend to a thick paste
  2. Season the lamb henry with salt and pepper before placing into vacuum bag, then add the tomato paste and close with the vacuum sealer. Place in a preheated water oven at 78 degrees for 8 hours
  3. In a small saucepan on a gentle heat, add the mashed potato and stir in the mustard, season to taste
  4. Heat the lamb jus in a small saucepan ready to serve
  5. To serve, take the lamb henry from the bag, retaining the pesto mixture and fold the pesto into the sauce
  6. Place the lamb onto plates with the mash and finally, add the sauce

Chef’s Tip –

Why not add a little Marsala spice to the vacuum bag, as the lamb accepts all flavours.

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