White Stripe - Australian - Bone-In Lamb Shank. Grass-Fed

Price: ฿495 per kg

What it is — and what it's famous for

Bone-In Lamb Shank is famous for rich, celebratory cooking — lamb that roasts, grills and braises with real character, pairing naturally with garlic, rosemary, cumin, mint and bright sauces that cut its richness.

Flavour & texture

Distinctive, savoury and juicy, tender when cooked pink for chops and roasts or until melting for slow cuts. Grass-fed lamb flavour is clean and sweet rather than heavy when rested and sliced well.

How to cook

• Best methods: grill, roast, pan-sear, or braise for slow cuts.
• Salt well and stand 30 minutes. Sear chops and steaks over high heat 3-4 minutes per side; roast racks, legs and shoulders at 170-180°C, or braise slow cuts covered at 150-160°C until tender.
• Temperature: For pink lamb pull at 52-54°C for medium-rare (final 57-60°C); medium pull 57-59°C. Slow cuts cook until fork-tender, around 90°C-plus.
• Rest & thaw: Rest 5-10 minutes for chops, 15-20 minutes for roasts. Thaw overnight, or up to 24-48 hours for legs and shoulders, in the fridge.

Serving & pairs with

Allow 250-300g raw per person, more on the bone. Serve with roast potatoes, green vegetables, salsa verde, mint, flatbreads or a light jus.

Product details

• Brand / origin: White Stripe, Australian
• Feed / grade: Grass-Fed, Grass-fed
• Pack: 1pc x 1kg (±50g) ฿495