New Zealand Lamb Shank 2-3 pcs/pack (1-1.2kg/pack)

NZ Lamb Shank from The Meat Guy Hong Kong
- 2-3 pieces per pack. Approx, weight. 1-1.2kg. (Final weight may vary slightly)
- Price: $17.50/100g
- Each pack is vacuum sealed and is delivered frozen 

Description

New Zealand lamb shank is a cut from the lower leg of the lamb, known for its robust flavor and rich, meaty goodness. Sourced from the lush, green pastures of New Zealand, these lambs are raised on a natural diet, which contributes to the premium quality of the meat. Each shank is typically about 400-500g and features a bone surrounded by tender, juicy meat, making it a perfect choice for slow-cooked dishes.

Taste

The taste of New Zealand lamb shank is truly exceptional. The meat has a rich, savory flavor that is enhanced by the animal's natural grazing diet. The unique climate and grass-fed lifestyle of New Zealand lamb contribute to a distinct taste profile that is both earthy and slightly sweet. When cooked properly, lamb shank offers an indulgent blend of flavors that can be complemented by a variety of herbs, spices, and sauces, making it versatile for numerous culinary creations.

Texture

One of the standout features of New Zealand lamb shank is its texture. When slow-cooked, the meat becomes incredibly tender and falls off the bone, offering a satisfying mouthfeel that is hard to resist. The connective tissues and fat within the shank break down during cooking, resulting in a melt-in-your-mouth experience that pairs beautifully with hearty sides like mashed potatoes or roasted vegetables.

Cooking

Cooking New Zealand lamb shank is a rewarding experience that allows you to create a dish that is both comforting and impressive. The ideal method for preparing lamb shank is slow cooking, which can be achieved through braising, roasting, or using a slow cooker. Here’s a simple guide to get you started:

1. Seasoning: Start by seasoning the lamb shank generously with salt, pepper, and your favorite herbs—rosemary and thyme work wonderfully.

2. Searing: In a hot pan, sear the shank on all sides until it develops a beautiful brown crust. This step locks in the flavors and adds depth to the dish.

3. Braising: Transfer the shank to a Dutch oven or slow cooker, add aromatic vegetables like onions, carrots, and garlic, and pour in a flavorful liquid such as red wine or broth. Cover and cook slowly at a low temperature for several hours, allowing the meat to become fork-tender.

4. Serving: Once cooked, serve the lamb shank with the rich sauce created during the cooking process, along with your favorite sides.