Salt Marsh Lamb Shank

£975

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.

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.

About our Lamb

We buy our lamb exclusively from local farms who have produced premium quality, free range lamb for many generations using traditional methods that have barely altered over the centuries. They are predominantly grazed on the Romney Marsh, where the diet of natural grasses and samphire of the salt marshes produces a unique flavour.

Oven temp:
Gas 4-5, 170°C, 350°F

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