Roast Lamb

Order 4 packages of lamb shanks and save 20%.

Lamb shanks contain some harder-working muscles, which makes for some of the most highly flavourful meat in the lamb — elevated even more by the shank bone at the centre.  To get the best results, you’ll need the right cooking technique to achieve the tenderness and dining enjoyment of a premium meal.

Low & slow heat is the best way to convert collagen fibres to gelatin.  This transforms harder-working muscles into falling-apart tender, richly-flavoured, melt-in-your-mouth meat.  You can cook your lamb shanks sous vide, or you can roast them in a low oven.  Aim for around a 130°F internal temperature, for medium rare meat.  After a rest, pat them dry with a tea towel, and give them a quick sear on a scorching hot grill.  Once you bring all surfaces to a deep mahogany colour, serve immediately.

4 packages for 20% off, a $22.68 savings.  1 pound (454 g) per package, 4 pounds in total.  Fresh-frozen and vacuum-sealed.

Lamb leg roasts are cut from the shoulder above the shank.  They have similar flavour to a lamb shank, yet they’re more tender and meaty, and are considered a premium roast of lamb.

We recommend a reverse sear, roasting your lamb leg in a low oven at 275°F (135°C), until it reaches an internal temperature of 130°F (54°C) for medium-rare.  Let it rest for 20 — 30 minutes, then pat it dry, and give it a very hot sear until it develops a mahogany-coloured outer crust.

2 pounds (908 g) per lamb leg roast, fresh-frozen and vacuum-sealed.

Lamb shanks contain some harder-working muscles, which makes for some of the most highly flavourful meat in the lamb — elevated even more by the shank bone at the centre.  To get the best results, you’ll need the right cooking technique to achieve the tenderness and dining enjoyment of a premium meal.

Low & slow heat is the best way to convert collagen fibres to gelatin.  This transforms harder-working muscles into falling-apart tender, richly-flavoured, melt-in-your-mouth meat.  You can cook your lamb shanks sous vide, or you can roast them in a low oven.  Aim for around a 130°F internal temperature, for medium rare meat.  After a rest, pat them dry with a tea towel, and give them a quick sear on a scorching hot grill.  Once you bring all surfaces to a deep mahogany colour, serve immediately.

One lamb shank, 1 pound (454 g) per package, fresh-frozen and vacuum-sealed.