Information about Your Lamb Shanks
These are a perfect piece of meat for braising, giving tender meat full of flavour that is really juicy. These Shanks are approximately 450 grams each & packed in pairs. Each pack will feed 2 people a generous sized portion of Lamb. These Lamb Shanks are cut from the Back Leg & have the bone through the middle giving the meat extra flavour when cooking.
The Shanks of Lamb from the back leg are better value for money than the “Shoulder Shanks” because they have more meat on them. The Leg of Lamb has good lean muscles in it best suited for roasting that are tender & full of flavour. Taking the Shanks from the top of the leg means that they will have some of all of these muscles with less sinews than the shoulder.
The texture of the Lamb Shanks is fairly coarse & fibrous because they were hard working muscles. The meat breaks down when cooked “Low & Slow”, pulling apart very easily to be “Melt in your mouth” delicious. The Shank of Lamb is the same cut as “Leg of Beef”, it has similar texture to this because of the same muscle structure & it is Grass Fed.
As Lamb is mainly Grass Fed it has a similar texture to Beef, the difference in the flavour is because of the fatty acids in Lamb not found in Beef. We only cut our Shanks from younger Lamb around 12 months old, they have a great flavour that is not too strong. As Lamb becomes older ( referred to as “Hogget Meat”) the flavour gets more intense & has more of an odour to it, some people enjoy the extra flavour. When Lamb is more like older Mutton some would call the flavour “gamey”, with an even more intense taste.
Are Lamb Shanks good value for money?
Lamb is an expensive meat to produce because there is not much meat on them, giving lower yields & cost per kilo to bring to market is therefore high. The prices charged in butchers or supermarkets is not cheap as they have higher overheads, making the cost of Lamb very expensive. Though Lamb is not cheap to produce, we are able to pass on our wholesale savings through our wholesale buying & lower overheads. See how we can give you more meat for your money on our information page. #moremeatfym
Are Lamb Shanks nutritious?
We all need essential vitamins, minerals & protein for good nutrition in our diets. Lamb is an excellent source for these because it is classified as a “Red Meat” the same as Beef. There is a good concentration of Iron in Lamb & this helps to make up your haemoglobin in your Red blood cells that carry oxygen around the body. As Lamb comes with a good fat covering, you can still enjoy is as a healthy option by removing this after cooking so you can eat leaner meals.
How To Cook Your Lamb Shanks
Before you cook your Lamb Shanks or any meats it has to have to things; 1st it needs to be removed from the fridge to get the meat to a warmer, more even temperature throughout, causing the meat fibres to relax. 2nd the Lamb needs to be seasoned to bring out the flavour of the meat during cooking. Meat is harder to get cooked thoroughly when cold & unseasoned, you won’t get the moist, tender results from your Shanks.
PRO TIP:
Searing your Shanks in a hot pan before you cook them will help seal the outside to keep more of the flavour inside & giving better, tastier results.
Once you have finished cooking your Shanks, it is essential to let them “Rest”. When you remove your Lamb Shanks from the oven or slow cooker, they will still be cooking in the middle of the meat & the internal temperature will continue to rise. Place your Shanks on a “Wooden Board” loosely covered over to keep the meat warm, allowing it to breathe. This lets the meat fibres relax whilst absorbing the natural meat juices back into them & to finish cooking. All meat should have a rest time before serving to get the perfect results.
Lamb Shanks are most commonly braised or cooked in a slow cooker because it helps too break down the fibrous meat. Braising in the oven is the number 1 preferred cooking method because they sit in their own juices keeping all that delicious flavour in the meat. To get the Golden Brown finish to the Shanks; remove the foil & place back in the oven at a higher heat for 5-10 minutes. The small amount of fat on the outside becomes a little crispy & really adds to the experience.
We have many customers that love to Barbecue their meat all year round, & Barbecuing your Lamb Shanks on an indirect heat definitely adds a new Smokey flavoured dimension to them. You can cook your Shanks “Low & Slow” on the Barbecue with added wood chunks burning, (to create the extra Smokey flavour) before moving to direct heat for a few minutes, turning to get that nice even Golden Brown appearance.
Cooking Lamb Shanks is easy & they are a very forgiving piece of meat if you leave them too long in the oven. All you need to do is keep them moist in their own juices (cooked in a dish covered / slow cooker), remove them once they have an internal temperature of around 68°c, let them rest to finish cooking for 5-10 minutes. This will give you a succulent piece of Lamb that will pull apart & “Melt in your mouth”.
Check these useful links here for temperatures, times & recipes on how to cook your Lamb Shanks:
Cooking Temperatures For Lamb Cuts
How To Cook Lamb Shanks In The Oven
Make Fall Off The Bone Lamb Leg Shanks
How are Lamb Shanks Butchered?
These Shanks are cut from the Back Leg of Lamb cut from the “Knee joint” at the top of the leg.
The expert butchers saw the lower foot part off the whole leg where there is little meat on the bone, this is the narrow end of the Shank. The excess fat on the Shanks is trimmed off to leave them as a leaner piece, but with enough fat to add to the flavour. The Lamb Leg Shanks are cut approximately around 9 cm long & 5 cm wide, they are a tapered shape with a thick meaty end.
The Lamb Leg Shank is the same as “Beef Leg”, it has less sinews than the shoulder Shank. Cutting between the knee & just above the ankle gives more meat with less bone making them better value for money.
Packaging, Food Safety & Provenance of Your Lamb Shanks.
The Shanks are vacuum sealed into clear recyclable pouches with 2 pieces per pack. Once the Shanks are cut, they are weight graded to give more even portion sizes in each pack. Next they are packed within a few minutes, then labelled, boxed & blast frozen to -18°c. This production process makes sure all the juices stay in the meat giving the moist results every time when cooking.
The clear recyclable pouches are the best way to protect your Leg Shanks in the fridge or freezer. Keeping them in the vacuum sealed pouch when bringing them up to room temperature before cooking, keeps the juices in the meat. When thawing out your Lamb Shanks, please do so in the fridge because the ice crystals in the meat will slowly melt & leave the meat like they were just cut fresh. This method of thawing meat ensures the natural juices remain inside the meat fibres.
Food safety is a high priority when producing the Lamb Leg Shanks; it gives the meat a natural fresh cut taste, it increases the shelf life & reduces natural bacteria growth. The meat cutting rooms & production areas are kept a few degrees above freezing (preventing bacteria growth) & are deep cleaned every day. The protocols for the butchers & production staff for hygiene are under very strict BRCGS approved guidelines; this means mandatory health checks, full protective clean clothing & keeping the cutting area clean during production.
The standards & processes in place during the production of all our meats are to the highest standards possible, making all our meat cuts safe for you to enjoy cooking at home.
Our choice of Lamb to create our select meat cuts is from New Zealand because of the consistency of the meat quality & the cutting. New Zealand has some of the cleanest air with rich green pastures that have remained unspoiled for centuries. The welfare of the animals is important to the farmers, along with sustainability from select herds to produce first class meat every year.
Food & meat prices have increased over the last 10 years due to higher costs from raw materials to extra health & hygiene laws. Lamb is currently at an all time high & is now seen as a “Luxury cut of meat”. Still a very popular choice of meat on the weekly shopping list, people are now having to pay 40% increases in the supermarkets & butchers.
As we have large buying power & the Lamb Meat Cuts are produced in large volumes, we can pass these savings on to our customers so everyone can buy Lamb Shanks online.
Sharing your ideas & tips on how to cook Lamb Shanks on Social Media
Enjoying this at home with family & friends is great but, sharing your cooks online with your followers is even better when others can gain inspiration & knowledge from what you do. People are looking more & more on Social Media on how to cook meat & food, sharing your Lamb Shanks recipes online will benefit many others by making it easier for them to create better food & to find somewhere to buy the Shanks, saving money.
Why not join Sherwood Foods on Social Media & tag us in your posts when cooking your Lamb Shanks. We are on Facebook , Instagram & Twitter we can share your pictures, reels, videos, recipes, ideas, stories, recipes & cooking methods with our growing group of followers.
The posts made on Social Media platforms help others to improve their cooking skills so, in addition to our Facebook Page, we have an interactive Facebook Group for sharing your cooks & ideas. The group is called Sherwood Home Cooking & Barbecue, see delicious recipes, hints & tips from some of our online customers.
Tagging us in your posts makes it easy for us follow what others post online with our meats, this means we can like & comment on your results. Hashtags are a different way to categorise your Social Media posts into groups like; recipes, cooking methods, types of meat cooked, recipes etc. People do follow Hashtags & they are a great way to get your posts seen by a different audience.
Enjoy sharing your Lamb Leg Shanks with friends & family, let them taste great quality Lamb recipes.
Sherwood Foods Hashtags:
#swf_brand #swf_lamb #ourbrandisapromise #abrandisapromise #moremeatfym #lambshanks
- MORE INFORMATION ABOUT LAMB SHANKS
-
Information about Your Lamb Shanks
These are a perfect piece of meat for braising, giving tender meat full of flavour that is really juicy. These Shanks are approximately 450 grams each & packed in pairs. Each pack will feed 2 people a generous sized portion of Lamb. These Lamb Shanks are cut from the Back Leg & have the bone through the middle giving the meat extra flavour when cooking.
The Shanks of Lamb from the back leg are better value for money than the “Shoulder Shanks” because they have more meat on them. The Leg of Lamb has good lean muscles in it best suited for roasting that are tender & full of flavour. Taking the Shanks from the top of the leg means that they will have some of all of these muscles with less sinews than the shoulder.
The texture of the Lamb Shanks is fairly coarse & fibrous because they were hard working muscles. The meat breaks down when cooked “Low & Slow”, pulling apart very easily to be “Melt in your mouth” delicious. The Shank of Lamb is the same cut as “Leg of Beef”, it has similar texture to this because of the same muscle structure & it is Grass Fed.
As Lamb is mainly Grass Fed it has a similar texture to Beef, the difference in the flavour is because of the fatty acids in Lamb not found in Beef. We only cut our Shanks from younger Lamb around 12 months old, they have a great flavour that is not too strong. As Lamb becomes older ( referred to as “Hogget Meat”) the flavour gets more intense & has more of an odour to it, some people enjoy the extra flavour. When Lamb is more like older Mutton some would call the flavour “gamey”, with an even more intense taste.
Are Lamb Shanks good value for money?
Lamb is an expensive meat to produce because there is not much meat on them, giving lower yields & cost per kilo to bring to market is therefore high. The prices charged in butchers or supermarkets is not cheap as they have higher overheads, making the cost of Lamb very expensive. Though Lamb is not cheap to produce, we are able to pass on our wholesale savings through our wholesale buying & lower overheads. See how we can give you more meat for your money on our information page. #moremeatfym
Are Lamb Shanks nutritious?
We all need essential vitamins, minerals & protein for good nutrition in our diets. Lamb is an excellent source for these because it is classified as a “Red Meat” the same as Beef. There is a good concentration of Iron in Lamb & this helps to make up your haemoglobin in your Red blood cells that carry oxygen around the body. As Lamb comes with a good fat covering, you can still enjoy is as a healthy option by removing this after cooking so you can eat leaner meals.
How To Cook Your Lamb Shanks
Before you cook your Lamb Shanks or any meats it has to have to things; 1st it needs to be removed from the fridge to get the meat to a warmer, more even temperature throughout, causing the meat fibres to relax. 2nd the Lamb needs to be seasoned to bring out the flavour of the meat during cooking. Meat is harder to get cooked thoroughly when cold & unseasoned, you won’t get the moist, tender results from your Shanks.
PRO TIP:
Searing your Shanks in a hot pan before you cook them will help seal the outside to keep more of the flavour inside & giving better, tastier results.
Once you have finished cooking your Shanks, it is essential to let them “Rest”. When you remove your Lamb Shanks from the oven or slow cooker, they will still be cooking in the middle of the meat & the internal temperature will continue to rise. Place your Shanks on a “Wooden Board” loosely covered over to keep the meat warm, allowing it to breathe. This lets the meat fibres relax whilst absorbing the natural meat juices back into them & to finish cooking. All meat should have a rest time before serving to get the perfect results.
Lamb Shanks are most commonly braised or cooked in a slow cooker because it helps too break down the fibrous meat. Braising in the oven is the number 1 preferred cooking method because they sit in their own juices keeping all that delicious flavour in the meat. To get the Golden Brown finish to the Shanks; remove the foil & place back in the oven at a higher heat for 5-10 minutes. The small amount of fat on the outside becomes a little crispy & really adds to the experience.
We have many customers that love to Barbecue their meat all year round, & Barbecuing your Lamb Shanks on an indirect heat definitely adds a new Smokey flavoured dimension to them. You can cook your Shanks “Low & Slow” on the Barbecue with added wood chunks burning, (to create the extra Smokey flavour) before moving to direct heat for a few minutes, turning to get that nice even Golden Brown appearance.
Cooking Lamb Shanks is easy & they are a very forgiving piece of meat if you leave them too long in the oven. All you need to do is keep them moist in their own juices (cooked in a dish covered / slow cooker), remove them once they have an internal temperature of around 68°c, let them rest to finish cooking for 5-10 minutes. This will give you a succulent piece of Lamb that will pull apart & “Melt in your mouth”.
Check these useful links here for temperatures, times & recipes on how to cook your Lamb Shanks:
Cooking Temperatures For Lamb Cuts
How To Cook Lamb Shanks In The Oven
Make Fall Off The Bone Lamb Leg Shanks
How are Lamb Shanks Butchered?
These Shanks are cut from the Back Leg of Lamb cut from the “Knee joint” at the top of the leg.
The expert butchers saw the lower foot part off the whole leg where there is little meat on the bone, this is the narrow end of the Shank. The excess fat on the Shanks is trimmed off to leave them as a leaner piece, but with enough fat to add to the flavour. The Lamb Leg Shanks are cut approximately around 9 cm long & 5 cm wide, they are a tapered shape with a thick meaty end.
The Lamb Leg Shank is the same as “Beef Leg”, it has less sinews than the shoulder Shank. Cutting between the knee & just above the ankle gives more meat with less bone making them better value for money.
Packaging, Food Safety & Provenance of Your Lamb Shanks.
The Shanks are vacuum sealed into clear recyclable pouches with 2 pieces per pack. Once the Shanks are cut, they are weight graded to give more even portion sizes in each pack. Next they are packed within a few minutes, then labelled, boxed & blast frozen to -18°c. This production process makes sure all the juices stay in the meat giving the moist results every time when cooking.
The clear recyclable pouches are the best way to protect your Leg Shanks in the fridge or freezer. Keeping them in the vacuum sealed pouch when bringing them up to room temperature before cooking, keeps the juices in the meat. When thawing out your Lamb Shanks, please do so in the fridge because the ice crystals in the meat will slowly melt & leave the meat like they were just cut fresh. This method of thawing meat ensures the natural juices remain inside the meat fibres.
Food safety is a high priority when producing the Lamb Leg Shanks; it gives the meat a natural fresh cut taste, it increases the shelf life & reduces natural bacteria growth. The meat cutting rooms & production areas are kept a few degrees above freezing (preventing bacteria growth) & are deep cleaned every day. The protocols for the butchers & production staff for hygiene are under very strict BRCGS approved guidelines; this means mandatory health checks, full protective clean clothing & keeping the cutting area clean during production.
The standards & processes in place during the production of all our meats are to the highest standards possible, making all our meat cuts safe for you to enjoy cooking at home.
Our choice of Lamb to create our select meat cuts is from New Zealand because of the consistency of the meat quality & the cutting. New Zealand has some of the cleanest air with rich green pastures that have remained unspoiled for centuries. The welfare of the animals is important to the farmers, along with sustainability from select herds to produce first class meat every year.
Food & meat prices have increased over the last 10 years due to higher costs from raw materials to extra health & hygiene laws. Lamb is currently at an all time high & is now seen as a “Luxury cut of meat”. Still a very popular choice of meat on the weekly shopping list, people are now having to pay 40% increases in the supermarkets & butchers.
As we have large buying power & the Lamb Meat Cuts are produced in large volumes, we can pass these savings on to our customers so everyone can buy Lamb Shanks online.
Sharing your ideas & tips on how to cook Lamb Shanks on Social Media
Enjoying this at home with family & friends is great but, sharing your cooks online with your followers is even better when others can gain inspiration & knowledge from what you do. People are looking more & more on Social Media on how to cook meat & food, sharing your Lamb Shanks recipes online will benefit many others by making it easier for them to create better food & to find somewhere to buy the Shanks, saving money.
Why not join Sherwood Foods on Social Media & tag us in your posts when cooking your Lamb Shanks. We are on Facebook , Instagram & Twitter we can share your pictures, reels, videos, recipes, ideas, stories, recipes & cooking methods with our growing group of followers.
The posts made on Social Media platforms help others to improve their cooking skills so, in addition to our Facebook Page, we have an interactive Facebook Group for sharing your cooks & ideas. The group is called Sherwood Home Cooking & Barbecue, see delicious recipes, hints & tips from some of our online customers.
Tagging us in your posts makes it easy for us follow what others post online with our meats, this means we can like & comment on your results. Hashtags are a different way to categorise your Social Media posts into groups like; recipes, cooking methods, types of meat cooked, recipes etc. People do follow Hashtags & they are a great way to get your posts seen by a different audience.
Enjoy sharing your Lamb Leg Shanks with friends & family, let them taste great quality Lamb recipes.
Sherwood Foods Hashtags:
#swf_brand #swf_lamb #ourbrandisapromise #abrandisapromise #moremeatfym #lambshanks
- HOW TO COOK RECIPES FOR LAMB SHANKS
