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Lamb Shank is a meaty part of the lower leg. This cut is low on tenderness due to the presence of connective tissues but produces an amazingly flavorful meal when cooked right. To take care of its tough connective tissue, it is best to cook this portion using slow, moist cooking techniques.
The quintessential lamb chop! With a thin covering of fat to add flavour and taste, these are best on the braai or pan fried at a high temperature. From free-range Karoo Lamb. 6 chops in a pack – generally 4 loin and 2 rib chops
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.
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!