Bone-in lamb foreshank: Delivers rich flavor and tenderness when slow-cooked
Frozen storage: Ensures freshness and extends shelf life
Bulk packaging: Convenient for large-scale cooking or professional kitchens
Succulent cut: Ideal for fall-off-the-bone dishes and hearty meals
Summarized by Shop
The cut of lamb is taken from the lower section of the animal's front legs. Slow cooks into fall-off-the-bone succulence. 8 shanks per case: 4 packs of 2.