The king of slow cut lamb the shank deserves its elevated position. Cooked low and long the fat marbling melts through the meat, adding flavour to your stock and leaving the meat to fall away from the bone into mouthwatering flakes. How To Cook Different cuts of meat require different cooking methods, but we would always recommend you season the meat and bring up to room temperature before cooking and, after cooking, leave to rest for 10 minutes before serving. About Our Lamb 100% Lamb Farm and country of origin: Old Leckie Farm, Scotland. Quality Meat Scotland Accredited. Frozen product: Use by 3 months (products are already date labelled for the freezer) Raw defrosted meat may be frozen once more, only if it has been cooked after defrosting and before re-freezing. To defrost meat, place it on a tray or plate to catch the juices and always place in the bottom of the fridge. Small pieces should defrost in around six hours, but large joints can take up to 48 hours.
