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An extremely tasty, lean dish of meat that is becoming commonplace. The hearts have a tender texture when cooked and have a deep flavour that is is complimented perfectly by our homemade stuffing. Try them if you haven’t already, you’ll be surprised!
Shoulder Roast is sizeable portion of meat, which is usually sold deboned and rolled. The meat from this cut contains a good amount of intramuscular fat, which gives it a nice juicy flavor. Compared to roasts from the Leg, Shoulder Roast can be a tad tough since a Lamb uses its front legs more actively than the hindquarters.
A meat shank or shin is the portion of meat around the tibia of the animal, the leg bone beneath the knee. Lamb shanks are often braised whole; veal shanks are typically cross-cut. Some dishes made using shank include: Bulalo, a Filipino beefshank stew.