Lamb Shank


Approx. 400g Each

The gelatinous sinew breaks down during slow cooking, and with the addition of red wine and stock, creates a very rich stew

Out of stock

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We only use locally sourced lamb, which comes either direct from local farms or fat-stock markets. Our lamb is predominantly grazed on the Romney Marsh, where the diet of natural grasses and samphire of the salt marshes produces a unique flavour.

Cooking Guide:

Oven temp:
Gas 4-5, 170°C, 350°F

Roast, Stew
35-40mins per 450g / 1lb + 35-40 mins


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