The shank is a delicious cut taken from the lower part of the animal’s leg, below the knee. Lamb shanks require a “low and slow” cooking method, such as braising. When cooked correctly, the meat becomes meltingly tender, and the breakdown of sinews in the muscle produces a wonderful gelatinous sauce with the braising liquid.
Our lamb is raised on pasture without hormones or antibiotics. Our sheep flock is made up primarily of the Dorset breed, a heritage breed that originated in Britain. From May to November, we intensively manage our flock in a rotational grazing system across our pastures. This allows the animals to have access to the best quality grasses, while fertilizing our fields with manure and providing an adequate rest period for plant regrowth. During the winter months the flock is brought into the barn where they are fed hay and have access to the outdoor barnyard at all times.