Leckie Lamb Shank


This product is currently out of season

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The king of slow cut lamb the shank deserves its elevated position. Cooked low and long the fat marbling melts through the meat, adding flavour to your stock and leaving the meat to fall away from the bone into mouthwatering flakes.

How To Cook 

Different cuts of meat require different cooking methods, but we would always recommend you season the meat and bring up to room temperature before cooking and, after cooking, leave to rest for 10 minutes before serving.