Lamb Shank

Lamb shanks are somewhat ubiquitous in pubs and restaurants, yet too few of us cook them at home. We are not quite sure why that is, as they are easy to cook, good value and utterly delicious. They come perfectly portioned, so allow one per person and braise slowly in a rich stock. You can also put them in the slow cooker during the day and they will be perfectly cooked in time for your evening meal. Once rendered and cooked through, they are soft and full of flavour. The meat should fall off of the bone and the juices make great gravy.

Even the best meat still requires expert preparation, so we work with master butchers who ensure our lamb shanks are immaculate. All our cuts are skillfully prepared by hand in time-honoured, traditional fashion. The high standard of the cuts helps with flavour, ease-of-cooking, and presentation. When choosing lamb, look for firm, fine-grained meat with a velvety texture; it should be moist, rather than dry or slimy.

The Black Farmer works with the best local suppliers. We source highest-quality lamb from the South West of England, which is fed on grass and free to graze the lush fields that abound in the area. We show our passion for high welfare by promoting traditional farming methods and encouraging a sustainable and ethical approach to meat eating. This approach reduces animal stress and lowers food miles as much as possible.