Lamb Shanks and Lamb Forequarter Chops

Lamb forequarter chops

In Australia, lamb forequarter chops are a popular cut of meat. They come from the side of the sheep, including parts of the neck, shank, and shoulder rack. This cut is economical and is known for its robust flavour and succulent texture.

When it comes to cooking, these chops are versatile. They’re a crowd-pleaser at barbecues, but they’re also great for slow cooking methods like braising, stewing, or roasting. You can find them in a variety of dishes, from a classic Greek salad with lamb forequarter chops to a Tuscan-style lamb chop traybake. They’re also used in traditional curries and can be slow cooked to perfection, resulting in meat that just melts off the bone.

Lamb shanks

In Australia, lamb shanks are a great cut of meat. They come from the lower section of the lamb’s legs. This part of the sheep is a hard worker, so it’s packed with flavour but can be a bit tough if not cooked properly.

Cooking lamb shanks is a bit like waiting for the footy season to start – it takes a while, but it’s worth it. They’re often slow-cooked or braised, which helps to break down the tough connective tissue and create extra tender meat that falls off the bone. The shanks are a top choice for stews, curries, and other hearty dishes. They’re also a good source of protein and nutrients like iron and zinc.

As for what they’re called in other countries, the terminology can vary. However, lamb shanks have a deep cultural significance in many regions around the world, particularly in the Middle East and Mediterranean countries. For instance, in Persian cuisine, you might find a dish of lamb shanks slow-cooked in an aromatic broth until fall-apart tender.

Ingredients

Lamb shanks
Lamb forequarter chops
Salt

Equipment

Pressure cooker

Instructions

Unwrap the meat and place it into the pressure cooker.
Add a cup of water.
Add some salt. Use as much as you think you’d like.
Cook for 1 hour.
Allow the pressure inside to reach the same pressure outside before removing the lid.
Remove the meat and bones from the pressure cooker.
Sieve the cooking liquor and pour the filtered cooking liquor into bowls.
Refrigerate the filtered cooking liquor.
Remove the bones and discard them.
Put the meat into a container and refrigerate the meat.

Eating options

The way I prefer to eat the lamb meat is to cut cold lamb into small cubes.
Put the meat into a frypan with a few tablespoons of water.
Put the frypan on a hob and gently heat until the water simmers.
When the water has evaporated, add a little pure pouring (non-thickened) cream and/or butter.
This imparts a lovely creaminess to the meat which I eat from a bowl with a spoon.
The cooking liquor will turn to jelly. A couple of tablespoons can be added to a cup of boiling water and enjoyed as a lovely warm meat broth on a cold evening.
Tonight, I did something different. I diced the cold lamb and put it into a baking dish. I covered it with some grated cheddar cheese, and then put it into the air fryer for 25 minutes at 120 °C. There was enough fat in the meat to keep it moist.