Tips from the Butcher

"Remember to let the meat come to room temperature before you cook it and don’t forget to rest the meat before carving. This allows the meat fibres, (which contract in the oven) to relax again, so the meat will be more tender."

Lamb Shank (frozen)

Lamb shanks are perfect for braising and are a fantastic centre piece on any table. With it being located from the leg it has a tremendous flavour.


About our Lamb

  • British
  • Located from the leg of lamb
  • Ideal for slow cooking
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