The hindquarter shank is derived from the hing leg and is larger than its forequarter counterpart. It generally has a sweeter flavour than the forequarter shank and is more gelatinous. The hindquarter lamb shank is best slow cooked until tender. The forequarter Shank is derived from the front leg and is smaller than its hind shank counterpart. A popular winter's dish, this cut offers a sweet and dense lamb flavour.Ideal for slow cooking. Cooking
The lamb shanks are taken from both the front and back legs, and boast melting tenderness if cooked long and slow, with the meat falling away from the bone. Sourced exclusively from heritage breed flocks, and reared on lush pastures, the quality of these shanks reflects the rich diet of wild herbs, grasses, and flowers our sheep enjoy.