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Shank
Foreshank is prepared from a forequarter and consists of the radius, ulna, carpus and distal portion of the humerus bones and associated muscles. The foreshank is removed from the forequarter by a cut following the breast and flap distal end of the humerus bone cutting line. The shank is tipped at the cranial level of the shin meat on the radius.
SECONDARY CUTS
Shank
Shanks comes from the area of meat and bone that sits above the knee joint and below the leg. It’s prepared from both a forequarter and a leg by a cut through the joint that connects it to either the shoulder or leg bone. Lamb shanks are almost always slow cooked in liquid to deliver flavour from the bone and pull-apart tenderness.
Drumstick
Shanks are prepared from the section of meat and bone above the knee joint and below the leg. Trimmed shanks, or drumsticks, have had the end of the shank bone scraped clean of excess fat and meat to expose the bone. Because they are a working muscle, drumsticks deliver a tender and flavoursome result when cooked using moist, low and slow methods.
