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A cut from the forearm portion of the shoulder or back leg section. Contains leg bone and part of the round arm bone.
Pack of 2.
Lamb shank comes from the lower part of the fore or hind leg, and is almost always cooked in liquid until the meat is so tender it falls off the bone. Shank contains a lot of collagen, which, when cooked slowly, gives the meat a velvety and melting texture.