Lamb for Slow Cooking & Braising
Lamb shanks and the other cuts that reward time — meaty shanks, neck chops for a curry or tagine, fatty lamb ribs for low-and-slow, and diced shoulder. All Australian grass-fed, all a fraction of the price of chops.
Fresh ChilledLamb Forequarter Chops
Full-flavored shoulder chops great for slow grilling, braising, or slow cooking.
Fresh ChilledLamb Shoulder Roast
Bone-in lamb shoulder roast ideal for slow 6-hour roasting until tender.
Fresh ChilledBoneless Lamb Shoulder Roast
Deboned lamb shoulder roast netted for easy carving and pull-apart slow roasts.
Winter ClassicFresh ChilledLamb Shanks
Meaty hind shanks that melt into tender stew meat during slow red wine braising.
Fresh ChilledLamb Shoulder
Well-marbled lamb shoulder, cut for low-and-slow braising and stews.
Fresh ChilledDiced Lamb
Trimmed hand-diced lamb shoulder cubes for stews, curries, and tagines.
Fresh ChilledLamb Neck Chops
Gelatin-rich lamb neck chops that create silky, flavorful slow-cooked stews.
Fresh ChilledLamb Ribs
Juicy lamb ribs ideal for slow baking, braising, or smoking.
Fresh ChilledLamb Breast
Flavorful lamb breast cut for rolling, stuffing, or slow simmering.
Lamb Shanks — Buying & Cooking Guide
Lamb shanks, neck, ribs and shoulder are the cuts that reward time — collagen-rich, well-marbled, and a fraction of the price of chops.
Choosing slow-cook lamb
Lamb shanks are the classic braise — one per person, cooked until the meat slides off the bone. Neck chops (or boneless neck fillet) make the best curry and tagine meat, staying moist through a long cook. Lamb ribs (breast) are fatty and cheap, brilliant low-and-slow on the BBQ or roasted hard until the fat crisps. Diced shoulder is the all-purpose slow-cook dice for stews and ragù.
Slow-cooking method
Brown the meat hard first — this is where most of the flavour comes from — then add aromatics and enough liquid to come halfway up. Hold it at the gentlest possible simmer: 2 hours for neck and diced shoulder, 2.5–3 hours for shanks, in the oven at 150–160°C or a low stovetop. It is done when a fork twists with no resistance. Cool leftovers quickly and refrigerate within two hours per the Food Standards Australia and New Zealand rules; braises are better the next day. All our lamb is Australian grass-fed.
Lamb Shanks — Frequently Asked Questions
What's the best lamb cut for a slow-cooked curry or tagine?
Diced shoulder or neck chops — both full of connective tissue that softens over a 2-hour braise and holds together in the sauce. Shanks for a one-per-person presentation.
How many lamb shanks per person?
One large shank per person as a main, or two small. They shrink as they braise, so err large.
Are lamb ribs the same as lamb breast?
They come from the same part of the animal — lamb breast is the whole flap, lamb ribs are that breast cut into bones or a rack. Both are fatty and best cooked low and slow.