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A pair of lamb shanks with a total weight of 600g (1.3lbs). These are best prepared in a slow-cooking method only. Cooked long enough in a slow cooker or pressure cooker, the meat will become fork-tender and literally fall off the bone. Lamb shanks are a great (economical) alternative to popular lamb cuts such as lamb chops or striploin - lamb shanks are full of rich flavor and juiciness, nonetheless! There is no need to further trim or cut the shanks. Simply season with sea salt and pepper, prepare in a pressure cooker for 1 hour or in a slow cooker over a period of at least 8 hours - this should be long enough to make the meat fork-tender. Serve with mashed potatoes, green peas, or a slow-cooked vegetable mix. See the instructions and videos below.
New Zealand lamb is internationally known for its superior quality and taste. Our New Zealand lamb takes it one step further: All year free-range open pasture-raised, grass-fed lambs. Free of growth-promoting hormones and subtherapeutic use of antibiotics. This is the finest lamb available. If you have never tried lamb or had a bad experience with lamb in the past we urge you to give New Zealand premium quality lamb a try. However, lamb shoulder is probably not what you want to begin with if you are new to lamb. Our lamb comes from family-owned and operated farms and ranches in New Zealand only. Ethical raising has always been the cultural tradition in New Zealand.
|Shipping||Shipping and delivery is frozen|
|Handling||Keep frozen below -18°C (0°F)|
|Defrosting Time||In the fridge: approx. 48h
In ice-water: Not recommended
|Cooking Method||Slow cooking only
|Expiration||Frozen: see packaging label (usually more than 3 months)
Chilled: Please consume unopened pack within 5 days.
|Also known as||Spring lamb, Lamb Shanks, Lamb Legs, Lamb Bone-In Shanks|
|Country of Origin||New Zealand|
|Packaging||Vacuum packed together. Not individually vacuum packed!|
✔ All year free-range and open pasture-raised. 100% grass-fed and grass-finished.
✔ No GMO-feed.
✔ Humanely raised and treated with respect by family farmers.
✔ No subtherapeutic use of antibiotics.
✔ Free of growth-promoting hormones.
✔ Free of gamey flavor and strong lamb odor. Tender, juicy and light in color due to the natural feed and the young age of the lambs.
✔ Excellent source of Vitamin B12, Iron and Zinc. Low in Sodium.
|Sheep Breed||Romney breed|
|Farm/Ranch||Family farms in New Zealand|
|Region||North Island of New Zealand|
|Breeding||All year free range on open pastures. Harvested before 12 months.|
|Feeding||100% grass-fed and grass-finished|
|Traceability||100% fully traceable from farm to fork through lot numbering and management.|
|Subtherapeutic Use of Antibiotics||Never|
|Chemically Pesticide Treated Grass||Never|
Defrost in the fridge for 48 hours. Once defrosted remove from the packaging and leave at room temperature for about 10 minutes. Pat try with a paper towel.
The shanks come ready for cooking and do not need any further trimming. You do not need to expose the bone as the meat will shrink throughout the cooking process and naturally expose the bone for a great visual. Simply season with sea salt, freshly ground pepper, paprika powder, and onion powder.
Layer with olive oil and rub well. Let it marinate for a couple of minutes.
In the meanwhile prepare the vegetables to cook with. Potatoes, onions, carrots, and paprika are classics. We're using a high-pressure cooker in our instructions. Chickpeas or green peas are popular as well, use when at hand.
Place the shanks first at the bottom of the slow cooker or pressure cooker.
Add two cans of diced tomatoes, vegetables, olive oil, and spices such as oregano, thyme, basil leaves, freshly ground pepper, and sea salt.
Make sure the seasoning reaches around and in between the two lamb shanks.
Depending on your device you will need to adjust the time between 40 minutes and 1 hour for a pressure cooker and 8 hours for a slow cooker. Don't worry about overcooking the meat.
The result is fork-tender meat, literally falling off the bone. The vegetables and the tomato seasoning keeps the lamb meat moist and tender throughout the process.
The meat can be easily taken off the bone with two forks. Look at the juiciness of that piece.
Usually, the lamb shank is served as a whole as in one shank per person. If you are sharing with the family we recommend shredding the meat and serve individually. Grass-fed, free-range lamb meat from New Zealand. Enjoy!
Translated from Japanese: I used to buy New Zealand lamb shank from a different store, but the unique smell was so bad that I thought I’ll never buy lamb shank again! I knew it was available here, but I didn't buy it until now because I was afraid of the smell. However, there were many reviews that said there was no odor, so I bought it with excitement to give it a try. It really didn’t smell! Is it different because it’s free-range and grass-fed? It was delicious, I will buy it again ♪
Translated from Japanese: The size was as I expected. Bone-in is the best for roast and slow cook. It's hard to get bone-ins, so I look forward to ordering again. I boiled it with tomatoes in a pressure cooker for about 30 minutes. There was no odor and the meat was fluffy and very delicious.
I’ve ordered lamb shank twice and I was completely satisfied with the product and delivery.
Translated from Japanese: Since it’s meat with bones, I stewed it steadily. I want to get collagen.
It was my mistake that the plastic came up after boiling it for a few hours. There was hard, transparent plastic shaped like a sock that seems to have been wrapped around the bones. I thawed the meat, washed it lightly and put it in a pot, but I didn't notice the plastic at all.
I have to be careful next time.
Translated from Japanese: I made simmered Beijing home-style lamb and radish for the first time in a long time for New Year!
My whole family loved it!
I just simmered it for about 40 minutes in a pressure cooker and another 20 minutes with radish. The meat is firm and has no odor.