Lamb from the Canterbury region of New Zealand. It is located in the central-eastern part of the South Island.
Canterbury is a prime place for rearing lamb. This is accredited to its rich, river-drained soils and mild climate with plenty of sunshine. This allows grass to grow all year round so flock are free to graze throughout the year. The animals are happy, healthy, and produce some of the best-tasting meat in the world.
Apart from a full flavour and fine texture, Canterbury Lamb also has a healthy advantage. The happy, healthy lambs are power packed with nutrients. It has one of the best source of iron, and is also a vital source of protein, B vitamins, essential minerals and zinc. Not to mention that, this low in calories and high in protein lamb creates a satisfying meal that helps us feel full for longer period.>Air-flown straight from the lust green pastures of New Zealand to you.
Lamb Shank is the lower part of the leg. It has the leg bone in it. It is very lean and has rich, tasty, fall-off the bone tender meat. High proportion of connective tissues and bone to lean, which, when braised, makes it succulent and tender juicy meat.
Cooking & Preparation
Best covered and braised or stewed slowly. May also be simmered.