Cameron Skiles
May 11, 2026
Best cut I've had in years. Worth every penny.
About this cut
What makes this cut.
Two bone-in lamb shanks per pack. Made for a long, slow braise — pulls clean off the bone.
Cooking notes
01
Bring to room temp
Take the cut out 30–45 minutes before cooking. Cold meat sears unevenly.
02
Season generously
Coarse salt and pepper just before the heat. Let the meat speak.
03
Hot, dry heat
Cast iron or a screaming hot grill. Patience on the first side builds the crust.
04
Rest before cutting
Five minutes minimum. The juices redistribute — this step earns the price.
Reviews
What regulars are saying.
4.6/5
Based on 7 reviews
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7 reviews
Marcus Holloway
Verified buyerApr 20, 2026
Tangelo took the time to walk me through how to cook it. Top notch service.
Jannie Hoeger
Mar 20, 2026
It was OK. Not bad, but I've had better here.
Tomasa Douglas
Jan 24, 2026
My partner doesn't usually care about meat quality. She noticed immediately.
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