SKU 2018 Category Tags , ,

These are the foreleg lamb shanks. Slow cooking brings out all the delicious lamb flavour. Brown first, then cook slowly until the meat falls off the bone.

The majority of our our lamb cuts come from grass-fed and locally-farmed lambs, sourced from Hawea farmers who select and finish prime animals exclusively for The Butcher’s Block and Smokehouse. You’ll taste the quality.

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