Merino Lamb Foreshanks
Six 4-Shank Packs (24 Shanks, Approx. 19lbs Total)
Food & Wine Magazine called Merino “supremely delicate & tender” & “the next great lamb” in their January 2014 issue.
Merino shanks are a more affordable cut that is typically roasted or braised until the meat is fork-tender.
Foreshanks are a more affordable alternative to hindshanks, which have a higher meat to bone ratio.
Merino foreshanks tend to be between 10 & 14 ounces each.
Merino is a premium lamb variety with meat that is fine grained, silky, succulent and marbled, without the heavy fat deposits found in conventional lamb. Its flavor is less gamy, and more elegant, with a clean palate. Because it's leaner, it's best cooked at slightly lower temperatures for less time.
The lamb on the American market is commodity lamb – a variety of breeds and inter-bred lamb are represented without any regard for the eating qualities of any particular breed. Merino are exceptional – they offer highly desirable meat and wool characteristics just as Black Angus cattle produce exceptional beef.
Because Merino fleece grows fine and soft – they are raised to be sheared for the New Zealand top end apparel wool industry. Their meat is exceptionally tender, fine textured and elegant – with a taste that is less intense than conventional lamb. Chefs at fine dining restaurants love it because its more delicate flavor allows them to showcase more complexity in their dishes.
Merino are a slower growing, naturally leaner breed. Because of their heavier wool, they are better suited to high altitudes than in the lowlands where conventional lamb is farmed.
Silere alpine-origin merino is not just free range, it's open range. The merino roam huge, idyllic high-mountain range pastures in New Zealand, grazing on native herbs and tussock grasses.
Store merino lamb foreshanks in your freezer, then thaw as many packs as you need before cooking.
RECIPES & TIPS
Merino foreshanks should be slow-cooked until tender – typically slow roasted or braised in a flavorful sauce.
When searing Merino shanks, cook them at a slightly lower temperature than conventional lamb – medium high heat instead of high heat.
Merino’s less intense flavor makes it much more adaptable – it can be paired with a wider variety of sides, sauces and seasonings that conventional lamb might overpower. Traditional lamb pairings like mint, thyme, rosemary, mustard and red wine will still work, however.