Lamb Leg Shank Off

Leg with the hind shank removed — an even joint that roasts predictably. We supply it within our Legs range under Lamb, to UK wholesale kitchens — restaurants, butchers and caterers. Typical uses include roasting and carvery where the joint has to cook evenly and slice consistently.

What it is

Leg supplied with the shank taken off at the joint. What is left is a compact, even piece with no thin end to overcook while the thick end is still coming up.

How it is prepared

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

Cut specification

Typical trade use

The shanks are available separately. Roast on the bone. Timing is more predictable than a full leg because there is no tapering end.

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 Legs range or all Lamb cuts. Related cuts in the same range: Lamb Legs and Lamb Leg Shanks. For roasting and carvery menus we also supply Lamb Best End. To confirm a specification or open a trade account, contact us.

Frequently asked questions

How is Lamb Leg Shank Off supplied?

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

What do trade buyers use Lamb Leg Shank Off for?

Roasting and carvery where the joint has to cook evenly and slice consistently.

How does Lamb Leg Shank Off differ from Lamb Legs?

Within the Legs 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.