The shank – leg.
Best cooking method:
Rub the shanks with olive oil, herbs and spices, sear all sides on the stovetop, and braise in a brothy liquid for a good long while.
We split the shanks from the front legs. While they aren’t as meaty as the whole lamb shank you get the added benefit of the marrow.
Bone-in stew meat.
The weight range options listed above are based on how much this cut usually weighs. We always recommend about 1/2 lb. of protein per person. If the available weight options are not enough to meet your recipe requirements, please use the selector on the right-hand side to choose multiples of this cut.