2 Scalpsie Bay Fore Lamb Shanks – 2 x 400g(min)

Fore shanks are great for stock and broth making and are equally tasty but have a little less meat and are not so nice for presentation as the hind steaks. Allow one per person. Suitable for freezing

Inspiration... Braised Rosemary Lamb Shanks with Vegetables. Prep - 20 mins. Cook - 2hrs. Serves -4. Ingredients - 4 Lamb Hind Shanks, Handful of thyme, 2 yellow peppers, 3 garlic cloves, 9 shallots, 5 sprigs of fresh rosemary, 200g cherry tomatoes, 4 spring onions, 4.5 tbsp olives oil, lamb stock, sea salt and ground pepper. 1. Preheat Oven to 160C/GM3 2. Wash all vegetables. 3. Peel and halve the shallots. Crush the garlic without peeling. Chop peppers into large pieces. Cut the spring onions finely. 4. Line a roasting tin with the shallots and garlic cloves, add lamb and season to taste with salt and pepper. Roast in the pre-heated oven for just over 30 minutes. Then add the stock and herbs and pop back into the oven for a further 45 minutes stirring the lamb every now and again. 5. After the 45 minutes, add the peppers, spring onions and tomatoes and allow them to simmer together for another 30 minutes. 6. Season with salt and pepper to serve.

100% Scotch Lamb

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Typical Values per 100g Energy 1117kJ / 269kcal Fats 19.7g of which saturates 8.4g Carbohydrates 10.5g of which sugars 0.3g Fibre 0.0g Protein 12.5g Salt 1.55g