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Lamb Legs and Shanks

As the old adage goes, good things come to those who wait. Never has that been more true than when applied to the tantalizing flavors of the lamb shank. Sourced from the lower part of the lamb leg, this flavorful cut can render some of the most delicious dishes you’ll ever try! The leg is another excellent choice. The perfect centerpiece, a leg of lamb is an elegant addition to the table that’s sure to please everyone. But don't take our word for it, browse through our unrivaled assortment of gourmet lamb options, to choose the cut that’s best for you!
1 - 7 of 7 products:
Lamb Fore Shanks
from New Zealand by Broadleaf
Lamb Hind Shanks
from New Zealand by Broadleaf
Lamb Legs, Bone In
from New Zealand by Broadleaf
Lamb Leg, Whole, Bone  In
from New Zealand by Hellaby
New Zealand Lamb Hind Shanks
from New Zealand by Ovation Chef Ready
New Zealand Lamb ABO Leg, Bone In (Chump Off, Shank On)
from New Zealand by Ovation Chef Ready
Lamb Legs, Boneless
from New Zealand by Broadleaf
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As in any animal, the most used muscles end up being the toughest. And if you’ve ever seen a lamb at pasture, frolicking with his pals, you won't be surprised to learn that the shank is one of the wiriest muscles you can purchase. While not a quick dish to prepare, low slow cooking breaks down all that connective tissue, gristle, and firm well-worked flesh, into a cacophony of flavor that is, in a word, sublime. Meltingly soft, the texture is reminiscent of velvet. As with most cuts that take a little extra effort, the shanks are one of the most affordable options when buying meat. Each lamb has, of course, four shanks, two in the front, known as the foreshanks, and two in the back, the hind shanks. The hind shanks, while a little larger are no different in flavor, but are many times preferred for their size. While it’s true that it takes both time and patience to cook a shank, it is well worth the effort. Conversely, the leg is a delightful cut that is often avoided because it seems intimidating to prepare. In truth, it’s one of the simplest portions of meat to cook. Simply place on a rack and cover in a flavorful rub, then roast for an easy fuss-free main everyone will enjoy. With little to no technical prowess required for either of these flavorful cuts, instead, consider time your main ingredient.

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