What are Lamb Shanks?

Lamb shanks may be cut from the foreleg or the larger, meatier hind leg. Shanks are relatively lean. They are best prepared using moist heat such as braising. They can also be used for stew or ground by removing the meat from the bone and dicing it.

What Details Should I Look for When Purchasing Lamb?

When purchasing lamb, look for fine textured, firm and red colored flesh. The meat should show some signs of marbling with white fat. Because lamb carcasses are so easily handled, purveyors often sell them whole or cut in a variety of ways to better meet their customer needs. Lambs can be purchased in the following forms:

• • Foresaddle: The front portion of the carcass. It includes the neck, breast, shoulder, rack, and foreshank.
  • Hindsaddle: The posterior portion of the carcass. This includes the leg loin flank.
  • Back: The trimmed rack and loin sections in one piece. 
  • Bracelet: The primal hotel rack with the connecting breast section.

What is the Braising Method?

Braising is a combination cooking method in which foods are first browned in a hot fat, then covered and slowly cooked in a small amount of liquid over low heat; braising uses a combination of simmering and steaming to transfer heat from the liquid (conduction) and the air (convection) to the foods. Braising is used to tenderize tough cuts of meat, poultry, or softening fruit and vegetables after surface browning. A long, slow cooking period helps tenderize the item. Braised foods are usually served with a sauce made from the cooking liquid.

What is the Nutrition of a Lamb?

A lamb is an economical source of high-quality protein. Lean and lower in cholesterol than other red meat proteins, lamb is a goof source of iron as compared with chicken, fish, or other poultry. Its excess fat appears on the outside of many cuts and can easily be trimmed before cooking. Grass-fed lamb, like meat from other grass-fed ruminants, is high in the powerful antioxidant conjugated linoleic acid, identified as a cancer preventative.