This is a most delicious cut for slow cooking.  It should be braised to intensify its rich flavour. This product is perfect for pressure cooking and this will minimise the development of histamines during the cooking process. 

This product is butchered and frozen as soon as it arrives from the abattoir which makes it a more suitable lamb product for histamine intolerance. It is butchered and frozen approximately 2-3 days after slaughter to minimise histamine development. To minimise histamine development It should be kept frozen, thawed quickly and cooked immediately after thawing. When cooked it should be eaten immediately, or refrozen as cooked meat immediately. 

We recommend one shank per person.