Frozen Lamb Hind Shanks, 2 pack of 870-980g, price per pack
LAMB SHANKS ARE A POPULAR INGREDIENT ON WINTER MENUS DUE TO THEIR FABULOUS TEXTURE AND RICH FLAVOUR. EASY TO PREPARE, THEY SIMPLY NEED SLOW, GENTLE COOKING TO RELEASE THEIR FULL POTENTIAL.
Shanks are from the bottom section of the leg just below the lower leg joint. They can be 'French trimmed' which is where a small piece of meat is removed from the bone to make the shank look more appealing.
HOW TO COOK
Being a full flavoured cut, lamb shanks can take strong flavours such as curry based spices, fiery flavours of chilli, strong leafy herbs such as coriander and basil and of course, an old favourite, red wine jus.
Remove the lamb shanks from the refrigerator 30 minutes before cooking to bring to room temperature which results in even cooking. To get the best out of the shanks make sure to sear them first in a very hot pan until they are brown all over, which intensifies the flavour of the final dish. Slowly cook the shanks in a casserole dish with your choice of vegetables, herbs and stock in the oven or slow cooker as per recipe instructions, until they're meltingly tender.
Lamb Shank Recipe
SLOW COOKED LAMB SHANKS IN RED WINE SAUCE - refer to 3rd picture
This has been recently frozen, however we can assure you the taste and quality is the same, just in frozen state.
Item is frozen at -20 degrees celcius, before the ‘best before’ (expiry date) on the label i.e. means it can be kept in fridge (chiller) till that date.
Note - Frozen Lamb generally has a 12 month validity in the freezer.
Our Lamb is Halal Certified.
The lamb is vacuum packed and air freighted to ensure the product arrives in optimum condition.
|Typical values||per 100g edible portion|
From one of the world's cleanest and purest environments, our lamb is reared on the fresh, pure, clean and green pastures of New Zealand. Sourced from our farms on the East Coast of the North Island, which are the highly productive rolling lowlands with a mild climate. This along with the long and even growing season of the North Island, and the purity of the environment delivers an abundance of lush pasture and clean water, giving the perfect combination for consistently tender, natural lamb, full of flavour and goodness. Our lamb is sourced from private, quality-driven farmers, with sustainable farming practices, proud of their history, quality and reputation. The lambs are grass fed on open pastures and are not given any genetically modified products, absolutely no hormones or antibiotics. New Zealand Lamb has only 6% fat and has one and half times more iron than pork or chicken breast.