Lamb Leg Shanks

Hind shanks — the classic braising joint, one per portion. We supply it within our Legs range under Lamb, to UK wholesale kitchens — restaurants, butchers and caterers. Typical uses include a plated main that portions itself — one shank, one cover.

What it is

The lower hind leg, sold whole on the bone. Larger and meatier than the foreshank, and made almost entirely of muscle and connective tissue that breaks down into a rich, glossy braise.

How it is prepared

Whole, or trimmed and frenched at the bone end for presentation.

Cut specification

Typical trade use

A fixture on winter menus and useful for banqueting where counts must be exact. Brown, then braise slowly in liquid until the meat pulls back from the bone.

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 Leg Shank Off and Lamb Legs. For plated braised mains we also supply Lamb Shoulder Shanks. To confirm a specification or open a trade account, contact us.

Frequently asked questions

How is Lamb Leg Shanks supplied?

Whole, or trimmed and frenched at the bone end for presentation. Confirm the exact specification when you place your order.

What do trade buyers use Lamb Leg Shanks for?

A plated main that portions itself — one shank, one cover.

How does Lamb Leg Shanks differ from Lamb Leg Shank Off?

Within the Legs range, the main difference is the cut itself — shank rather than leg.

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.