Grass-fed Lamb Fore Shanks
For lamb lovers, there's nothing like the rich, unxious flavor of a quality grass-fed bone-in lamb shank bathed it its own marrow gravy.
Forshanks have more connective tissue than their hind cousins. Chefs like this cut because it hold its shape on the plate, even after a long braise.
ABOUT THE RANCH
5th generation ranchers Reed and Robyn Anderson raise grass-fed lamb on the 1,000-acre Anderson Valley Ranch in Oregon’s Willamette Valley. Blessed with 45–60 inches of annual rainfall and a temperate coastal climate, the Willamette Valley is ideal for raising grass-fed lamb. The Valley’s perfect growing conditions eliminate the need for supplemental feed.
Reed is a pioneer of vertically integrated ranching, owning the land, the lamb, and the Humane Certified abattoir. The animals’ experience is low stress from start to finish, which has a lasting effect on the lamb’s tenderness and flavor.
Our butchery processes orders within two business days. You will receive an email when your order is out for delivery.
Pickup is every Friday from 2-4 PM. You will receive an email when your order is ready to pick up. Please have this email with you to receive your product.