lamb shank

Extremely Tender and Full of Flavour

melting tenderness if cooked long and slow, with the meat falling away from the bone. A traditional cut of meat that is a real favourite. The mouthwatering, tender meat simply falls away from the bone. Lamb Shank pot roast or stew can also be roasted. For best results cook slowly in stew and the meat will melt off the bone. Reared on our farm in Shropshire. The flock graze on lush meadows which is reflected in the array of flavour our lamb boasts.

* All prices below are estimated.

Weight Price * Quantity
450g £5.05

Cooking tips

Pre heat your oven to 145°C temperature.
Season the meat, with sea salt or herbs of your choice.
Take a heavy based frying pan, and add a few drops of oil.
Fry the lamb to seal it and then transfer to a casserole dish.
Next fry the mirepoix until lightly coloured.
Pour a sauce of your choice or gravy over the lamb and cover.
Place in the centre of the oven and cook for approximately 3 and a half hours, the meat should be tender when pierced with a fork and pull clean away from the bone.
Remove from oven, and serve.

To ensure perfect cooking and measuring internal temperatures, we recommend a meat thermometer.

Servings

Approx 450g Shank Per Person