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

Quality Meat Scotland

QMS

Standard Supplier

IN ASSOCIATION WITH

Description

The Scotch Lamb knuckle or foreshank from the shoulder is high in connective tissue, due to being a hard working muscle group. Click to discover a range of excellent Scotch Lamb recipes added by other chefs and suppliers.

Average weight

300g

Approximate yield

200g

Preparations

<span>Scotch Lamb k</span>nuckle or fore shank is removed from the shoulder by following the natural joint seam. The end of the bone can be cleaned off to give neater plate presentation.

Uses

Due to high connective tissue it is ideal for braising or cooking for a long time.

Cooking techniques

Oven Boil Steam Stew

Cut Origin

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

QMS

Standard Supplier 18th May 2016

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

IN ASSOCIATION WITH