Focus on Scotch Lamb PGI cuts, joints and offal: hind shank/ knuckle

Quality Meat Scotland


Standard Supplier



The lower Scotch Lamb shank section of the hind leg contains the tibia leg bone. Click to discover a range of excellent Scotch Lamb recipes added by other chefs and suppliers.

Average weight

400 - 500g

Approximate yield

300 - 400g


Separated from the leg at the joint of the knee. The bone tip of the lower knuckle is removed at first flesh. The bone tip can also be cleaned off to give neater plate presentation.


Ideal for a long, slow cooking method. Can be marinated and roasted.

Cooking techniques

Oven Boil Steam Stew

Cut Origin

Cut Origin - Focus on Scotch Lamb PGI cuts, joints and offal: hind shank/ knuckle
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Quality Meat Scotland


Standard Supplier 30th November 2016

Focus on Scotch Lamb PGI cuts, joints and offal: hind shank/ knuckle