British lamb shank on bone, premium grass-fed cut ideal for slow cooking and hearty meals.

Lamb Shank

£13.00
British lamb shank on bone, premium grass-fed cut ideal for slow cooking and hearty meals.

Lamb Shank

£13.00
Serving size Serves 1 person
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Lamb Shank — slow-cooked comfort with bold, heritage British flavour.

Savour the rich, slow-cooked comfort of our British Lamb Shank—tender, flavour-packed, and perfect for hearty meals. Ethically sourced from high-welfare, grass-fed farms, this premium cut delivers deep, robust lamb flavour ideal for braising, roasting, or stews. Crafted with inclusivity and accessibility in mind, it’s an easy, versatile choice for family dinners and everyday home cooking. British lamb shank with deep, full-bodied flavour

  • Perfect for slow cooking, braising, roasting, and stews
  • Tender, melt-in-the-mouth texture for hearty comfort meals
  • Ideal for easy family dinners and batch cooking
  • Great for Sunday roasts, meal prep, and winter warmers

What is a lamb shank? A lamb shank is the lower section of the leg — a cut with plenty of connective tissue that breaks down beautifully during long, slow cooking, leaving meat that's tender and falls off the bone. It's a classic comfort-food cut, sometimes served as a "Lamb Henry" when braised.

How to cook a lamb shank For the best results, braise slowly. Oven: sear the shanks, then braise in a covered dish at 160°C (fan 140°C / Gas 3) for 2.5–3 hours until tender. Slow cooker: brown first, then cook on Low for 7–8 hours or High for 4–5 hours. Always cook until the meat is tender, the juices run clear, and the internal temperature reaches at least 75°C.

100% british lamb shank.
Allergens are highlighted in bold.

Per 100g
Energy: 115 kCal
Fat 3.4 g
of which saturates: 1.1 g
Carbohydrate: 0.7 g
of which sugars: 0 g
Fibre: 0 g
Protein: 20 g
Salt: 0.082

Cooking Instructions:
Oven Braise (recommended): Preheat oven to 160 °C / Fan 140 °C / Gas Mark 3. Season and sear shanks in a little oil until browned. Transfer to an ovenproof casserole dish, add stock, wine, or sauce to cover halfway, then cover tightly with a lid or foil. Cook for 2.5–3 hours, turning once, until the meat is tender and falling off the bone.
Slow Cooker: Brown shanks in a pan first, then transfer to a slow cooker with sauce or stock. Cook on Low for 7–8 hours or High for 4–5 hours until tender.
⚠️ Always ensure lamb is cooked until the meat is tender, juices run clear, and the internal temperature reaches at least 75 °C.

Keep refrigerated below 5°C. Freeze on day of purchase if required. Defrost fully in the refrigerator before cooking.

Vacuum-packed/pouched for freshness. Recyclable packaging. Please rinse and recycle where possible.

Chippenham Unit
The Black Farmer, Unit 10, Bumpers Farm Enterprise, Vincients Road, Chippenham, SN14 6QA

Brixton Store
The Black Farmer Brixton Farmshop. 25-27 Market Row, London SW9 8LD

White City Store
The Black Farmer, Unit 1, 2 Television Centre, 101 Wood Lane, White City, W12 7FR

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Frequently Asked Questions

Wilfred Emmanuel-Jones MBE, founder of The Black Farmer

The man behind the meat

Wilfred Emmanuel-Jones MBE — born in Jamaica, raised in Birmingham, farming on the Devon–Cornwall border since 2000. He founded The Black Farmer to bring bold, characterful British food to the nation's tables, with a flavour all of its own.

Read Wilfred's story →