Minimum 850g pack. (2 shanks per pack)
Lamb leg shanks are from the back two legs of the animal and have more meat on them then the front legs. They are a tough cut of meat. Because of this, lamb shanks need to be slow cooked – either braised or roasted – to break down the tough meat to soften into succulent tenderness.
Slow grown, regeneratively grazed, grass-fed and finished, 1 year old lamb (also known as hogget) from our good friends Horseshoe Valley Farm just over the hill from us and Sustainable Shedding Sheep.