Lamb Shoulder Shank Off

Shoulder with the shank removed — a squarer joint that portions evenly. We supply it within our Shoulders range under Lamb, to UK wholesale kitchens — restaurants, butchers and caterers. Typical uses include roasting and braising where an even shape is worth more than maximum yield.

What it is

Shoulder supplied with the foreshank taken off at the joint. Removing the shank leaves a squarer, more even piece, which matters when a joint has to fit a tray or be divided into equal covers.

How it is prepared

Bone-in or boned and rolled. Shanks supplied alongside on request.

Cut specification

Typical trade use

The removed shanks are available separately for kitchens that want both. Roast or braise as a whole shoulder. Cooking time is shorter and more predictable than a shoulder with the shank still attached.

Ordering notes

Supplied chilled, vacuum-packed or on trays. Case quantities to suit your delivery schedule. Keep refrigerated and use within the date advised on delivery. Frozen supply available on request.

Browse the full Shoulders range or all Lamb cuts. Related cuts in the same range: Lamb Shoulders and Lamb Shoulder Shanks. For slow-cooked winter menus we also supply Lamb Neck. To confirm a specification or open a trade account, contact us.

Frequently asked questions

How is Lamb Shoulder Shank Off supplied?

Bone-in or boned and rolled. Confirm the exact specification when you place your order.

What do trade buyers use Lamb Shoulder Shank Off for?

Roasting and braising where an even shape is worth more than maximum yield.

How does Lamb Shoulder Shank Off differ from Lamb Shoulders?

Within the Shoulders range, the two sit close together in the range, cut to slightly different specifications.

Cut specification, portion size and preparation notes are passed to our butchers exactly as you give them — we do not adjust or simplify them. Average unit weights vary from carcass to carcass; please confirm weights and case quantities when ordering.