Eversfield Organic

Organic Lamb Foreshank

£12.20

Each:2

Variant

Quantity:

Taken from the front leg of a lamb, foreshanks are the perfect pick for smaller parties. Allow one shank per person and slow cook until the meat is falling from the bone.

Good To Know

Ingredients & Nutritional's

Organic and Grass-Fed Lamb
Please note this is produced in a factory that handles Gluten

Nutritional values per 100g

Calories: 210 kcal / 880 kJ
Fat: 14g
(of which Saturates 6g)
Carbohydrates: 0g
(of which Sugars 0g)
Fibre 0g
Protein: 20g
Salt: 0.1g

Storage & Shelf Life

Our Lamb foreshanks are delivered fresh in an insulated box. They are butchered fresh to order and will arrive with a 6+ days shelf life (including the day of delivery). We recommend for these to be stored below 4 degrees or alternatively, you can pop them in the freezer for up to 6 months.

Our Farms & Suppliers

At Eversfield Organic we use a selection of small, local sheep farms that work solely with us. Our farms have various breeds, from Scottish Blackface ewes to Manx Loaghtan sheep, who are of course all 100% grass-fed. They also have perfect parenting skills for those bouncy spring lambs and a friendly temperament. The lambs are also grass-fed, so these happy little sheep spend their lives in the fields, the way it should be. They graze freely on organic pastures, roaming acres of luscious rolling hills. A clover-rich diet gives the meat a healthy covering of fat and marbling throughout, creating meltingly soft roasting joints, succulent centrepieces, and tender, quick-cooking steaks.

How To Cook

We Recommend:

Preheat the oven to 160°C (325°F)

Heat 2 tablespoons of olive oil in a large, heavy-based pot or Dutch oven over medium-high heat.
Add the lamb foreshanks and brown them on all sides, about 4-5 minutes per side. This step adds flavour through caramelization. Remove the foreshanks and set them aside.
Add lamb bone broth to cover the foreshanks
Bring the liquid to a gentle simmer. Cover the pot with a lid and place it in the preheated oven.
Braise the lamb foreshanks for 2.5 to 3 hours, or until the meat is tender and easily falls off the bone.