For sensational depth of meaty flavour
- Lamb reared naturally on hill farms and green pasture
- Braises easily on the bone for its own thick gravy
- Fully matured and hand cut by our expert butchers
Price per kg:
- Lamb Shanks, in packs of 2
The ultimate comfort food! Brown in a pan and then braise. Makes delicious gravy to cook your veggies alongside. Lamb so tender, you will not want to share it!
Our beef and lamb graze naturally on rich green grass for most of the year and all our pork comes from free range farms.
About 30 minutes before cooking, remove the defrosted meat from its packaging and pat dry with kitchen paper. Allow the meat to react room temperature.
Pre-heat the oven to 140°C / Fan 120°C / Gas 1-3.
Heat a large ovenproof pan on a high heat, add a little oil and sear the meat until nicely browned all over.
Then take out the meat and sear any vegatable in this pan, add stock/wine and place the meat back in the pan, ensuring the liquid covers at least a 1/3 to 1/2 of the meat and bring gently to the boil on the hob. Cover with a lid and transfer into the preheated oven, or continue to simmer gently on the hob at a very low temperature.
Check from time to time and top up liquid if needed.
Cooking times vary depending on the cut and your oven but as a rule, try to check casseroles after an hour and regular intervals after. The easiest way to check joints is to use a meat folk, inserting it into thickest part.