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Lamb / Hogget / Mutton Shank

The cut taken from the bottom of a leg of lamb, hogget (lamb between 1 and 2 years of age) or 

mutton – this includes the bone. Rear legs are more often used (as in photo), and provide a generous helping for one, more modest for two, people.

Although the shank from a young animal cut can be roast, in a similar style to a small leg of lamb, slow braising is the best option particularly for a hogget or mutton shank – producing tender meat of excellent flavour, and less shrinkage.

If you enjoy cooking take a minute to look at ‘Simon Scrutton French Cookery Classes’ on Google – and learn how to make top class bistro-style dishes. Suitable for beginners upwards. Small classes.

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