Lamb Cut Feature: Shank
Discover the finest of Australian Lamb Shank, meticulously sourced from the area above the knee joint and below the leg, encompassing both forequarter and leg cuts. Renowned for its rich flavour and tender, pull-apart texture, Aussie lamb shanks are ideally slow-cooked in liquid, while also deliciously exquisite as trimmed shanks, or drumsticks.
Australian Lamb
Australia is synonymous with lamb - but simply, we love our lamb. We're not alone either, Aussie lamb is enjoyed in more than 100 countries around the world.
Naturally raised on Australia's diverse pastures and soils, Australian lamb is mild in flavour, tender and naturally lean. The diverse lamb carcase provides a range of cuts suitable for application across the foodservice sector with endless opportunities for roasting, grilling, braising and more.
Shank
Shanks come from the area of meat and bone that sits above the knee joint and below the leg. It’s prepared from both a forequarter and a leg by a cut through the joint that connects it to either the shoulder or leg bone.
Lamb shanks are almost always slow cooked in liquid to deliver flavour from the bone and pull-apart tenderness. Trimmed shanks, or drumsticks, have had the end of the shank bone scraped clean of excess fat and meat to expose the bone.
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