Fore-Shank of Lamb


Cut from the lower part of the leg, fore-shanks are slightly smaller than their well-known counterpart. Still with the fantastic, rich flavour of the traditional lamb shank, and with the same deviously tender meat, these fore-shanks are a flavour-filled alternative to the sometimes large, traditional shank.

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Hung for a minimum of 7 days, our Lamb is 100% grass-fed and slow-reared here on the family farm in the heart of South Leicestershire. The hanging process ensures our meat is tender, and further enhances the flavour which is naturally produced from the lush green pasture-fed rearing we champion here at Grazers. Our flock of Lleyn ewes crossed with Texel rams produce a lean and meaty lamb which is full of flavour and always to the highest grade. To the exacting specifications of our artisan Butcher, all cuts are butchered by hand, and prepared for you with a great deal of care and attention.