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Split Lamb Shanks (FROZEN)


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Comes from:

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.

Similar cuts:

Bone-in stew meat.

Ordering Instructions:

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.

I need about