54 © 2017 2019 HINDSHANKS Approx. 16/18oz, 18/20oz Hindshanks are a more affordable bone-in cut that offers excellent flavor, but must be slow cooked to be tender. Ovation Chef Ready lamb hindshanks are hand cut through the joint rather than band-sawed for better presentation, and hand-weighed to ensure consistent piece sizes. BUTCHER INFORMATION: Cut from the Leg primal. Bone in. Hand-cut through joint. Heel on. Chef Ready. COOKING/PLATING TIPS: Hindshanks must be slow-cooked (typically braised or slow-roasted) in order to become tender. They contain a lot of gelatin that will melt into the braising liquid during the cooking process, so save it and reduce it down into a sauce that will have a luxurious texture. MENU TYPE: Low to Medium Price Point. Braised or slow-roasted lamb shanks are found on a wide variety of menus spanning European, American & Middle Eastern cultures. BONELESS SHOULDERS Approx. 2-2.5lb Boneless shoulders are higher fat and lower cost than boneless legs, making them an excellent choice for grinding. They can also be braised or cubed for stew or kebab meat. BUTCHER INFORMATION: Cut from the Shoulder primal. Deboned. 85/15 lean. Not weight ranged. COOKING/PLATING TIPS: Typically braised, cubed for kebab/stew, or ground to make sausage or burgers. They can also be used as a lower-cost roasting alternative to the boneless leg. MENU TYPE: Low to Medium Price Point. Slow-roasted, braised, ground, or stewed lamb shoulder is found on a wide variety of menus spanning European, American & Middle Eastern cultures. FORESHANKS Approx. 12/14oz Shanks are a more affordable bone-in cut that offers excellent flavor, but must be slow- cooked to be tender. Foreshanks are a more affordable alternative to hindshanks, but tend to be smaller, with a more complex muscle structure. BUTCHER INFORMATION: Cut from the Leg primal (front leg). Bone in. Knuckle tipped. Band-sawed at elbow end. Chef Ready. COOKING/PLATING TIPS: Foreshanks must be slow-cooked (typically braised or slow-roasted) in order to become tender. They contain a lot of gelatin that will melt into the braising liquid during the cooking process; reduce it down for a sauce with luxurious texture.