The Lamb Shank is the lower section of the lamb's hind leg and is packed with flavour. Slow cooking brings out the very best in this cut. The long cooking time breaks down the connective tissue and marbling to thicken the gravy, and the bone and marrow add further depth to the flavour. The result is meat that simply falls off the bone and melts in the mouth.
The weight of these can vary a bit, but the average lamb shank weighs 450g (1.0lb).
From our own 100% home reared, grass fed Poll Dorset flock.
Cooking / Recipes
For help on cooking temperatures and timings, have a look at the BBC How To Cook Lamb page or their Lamb Shank Recipes page.
More recipe suggestions can be found on The Happy Foodie Lamb Shank recipes page.