Description
A lamb cut from the shin of the lamb, from just above the knee. It is one of the most flavorful cuts, and is also quote tough, both thanks to the large amount of connective tissues in this cut. It benefits from slow cooking methods. It is popular in Mediterranean cuisines; Greek, Italian, French, and Moroccan. It has a bold, gamey flavor.
Typically sold cut with the center bone intact. It often comes with a silverskin that must be trimmed before cooking, or left on to melt for long cooking methods.