Lamb, Shank
The fore shank is separated from the forequarter by a cut following the
breast and flap cutting line. Approximately 25-40mm of the distal end of the
humerus bone and associated muscles should be attached.
The fore shank, which is connected to the breast, is a lean, stringy cut only
29% of its calories come from fat. It is usually tenderized by cooking in liquid
for long periods. Shank meat is also ground and cubed for stewing.
Lamb
Leg Loin Neck
Rack
Shank Shoulder
Chops
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