Lamb Shanks

Lamb shanks are a definite favourite and especially in Winter.

Price per kg.

Forequarter (shoulder) shanks are best roasted or braised to extract the juices from the bone. It is smaller than a leg shank with a sweet, dense flavour.

Leg shanks are larger than a forequarter shank, still a sweet flavoured meat but more gelatinous.  Best cooked slow – the longer the better for a fall off the bone result.