The gourmet lamb shank is the hind shank and slightly larger than the shank from the foreleg. Brown first, then cook slowly until the meat falls off the bone.
The majority of our fresh lamb cuts come from locally-farmed lamb farmed just over in Lake Hawea which are selected and finished exclusively for The Butcher’s Block and Smokehouse, offering you paddock-to-plate traceability of these prime grass-fed animals. At times, selected lamb, hogget and mutton cuts may be sourced from other top quality South Island suppliers.
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