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Lamb Foreshank

Lamb Foreshank is the lower part of the front leg.

It is removed from the upper part, the shoulder. It was connected to the breast where the shoulder begins.

It has the leg bone in it, and part of the shoulder bone.

Under the skin, it is covered by a layer of fat and then fell.

It is very lean, and usually sold bone-in.

It can also be cubed for stewing, or ground.

Allow 1 per person.

Cooking Tips

Unless ground, Lamb Foreshank needs a moist cooking method to allow it low and slow cooking: braising, stewing, pot-roasting, etc.. You may wish to sear its surfaces first in a hot pan to develop surface flavour. Whole, will take about 1 1/2 hours to cook.

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Also called:

Lamb Knuckle Joints; Lamb Shin; Lamb Trotter

Lamb Fore End

Lamb Blade Chop; Lamb Fore End; Lamb Foreshank; Lamb Neck Fillets; Lamb Neck; Lamb Saratoga Roll; Lamb Scrag End; Lamb Shoulder


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"I had left home (like all Jewish girls) in order to eat pork and take birth control pills. When I first shared an intimate evening with my husband I was swept away by the passion (so dormant inside myself) of a long and tortured existence. The physical cravings I had tried so hard to deny finally and ultimately sated -- but enough about the pork."

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