Forequarter, Neck & Shanks

The neck, forequarter (top of the shoulder) and shanks (bottom end of back leg) make fantastic slow cooked casseroles and brasises. They’re full of connective tissue which is delicious once it’s melted but please don’t try to BBQ these. In the BBQ pack we use these cuts to make extra sausages.

Lancashire Hotpot

Mrouzia (Moroccan Tagine)

Lamb Sugo

Caribbean Stew

Shanks with Garlc Mash

Shanks with Honey & Spices

Irish Stew

Greek Lamb with Fennel & Parsley

Greek Lamb Traybake

Lamb Ragu

Rioja-Braised Shanks


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