ORIGINS AND CERTIFICATIONS:
Quality control at Nifeislife has become our mantra. We source all of our meat from one of the finest producers in the UK, HG Walter. We have tried and tested a lot of cuts and qualities and we believe in our suppliers and we like the "family" touch of HG Walter as they prepare, cut, wrap and pack their meats every day freshly for us and for you. As lamb is a seasonal product, HG Walter uses various breeds from different regions throughout the year, from a Cotswolds Suffolk Cross during the spring to a texel breed from Lanarkshire during the winter months and a superb Salt Marsh from Anglesey North Wales (which is possibly our favourite).
A lamb shank is one of the most traditional cut in the Italian culture. Know as "stinco" is usually served in winter with polenta and mushrooms. It is an warm cut and tastes divine with a melting tasted. Ideal for intense dinner, it is a culinary masterpiece. Every shank serve one person. Lamb is a rich source of protein and vitamins (A, B3, B6 and B12) and mineral (iron, zinc, phosphorous and calcium). Choose the lamb shank if you are planning a dinner and you have quite some time to prepare it.
HOW TO PRESERVE:
All our meats are cut in the morning and then sent directly to you. Preserve in the fridge up to 3 days. Suitable for freezing.
ON YOUR TABLE:
As mentioned, the lamb shank serve one person. Cook it in the oven with oil, salt and rosemary, for at least two hours at 175⁰C. To eat your shank the Italian way serve it with polenta and mushrooms. Pair your shank with a glass of red wine and let the winter start.
WHICH ONE TO CHOOSE:
A lamb shank differentiates itself from cutlets because of its looks and the fact that it's a whole piece. The choice between a shank and a rack really depends on whether you're looking for a "stronger" taste, in which case you'll go for shank, or whether you want something easy and maybe adaptable to families as well, in which case you will go for the rack.