Beautiful forequarter lamb shanks, trimmed or meaty hind quarter lamb shanks. Great for marinating or slow cooking, the longer the better until the meat falls away from the bone.
The hindquarter shank is derived from the hind leg and is larger than its forequarter counterpart. It generally has a sweeter flavour than the forequarter shank and is more gelatinious. The hindquarter lamb shank is best slow cooked until tender.This is often sold frenched.
Cooking Method: Slow Cooking