Lamb shanks are an inexpensive cut begging to be slow-cooked. Other than the tongue, the shanks or lower legs are the most used muscles of a sheep, for grazing and roaming - which our flocks do extensively. Slow-cooking turns this tough cut of lamb into the most tender, succulent, fall off the bone meat, while creating a luxurious depth of flavour both in the meat and the gelatinous sinews connecting the muscles, not to mention the gravy made from the melting marrow bone.
Produced in a regenerative agriculture system
Our lamb is sourced from farms that practice Holistic Planned Grazing practices that help to regenerate the soil and remove carbon dioxide from the atmosphere by farming in ways that cause biodiversity to increase and plants growth to increase making the soil more resilient to flooding and drought. Our lamb is always 100% pasture fed and are not given antibiotics or hormones.