Lamb LegvsLamb shank

lamb · Approximate equivalent

These cuts are approximate equivalents — similar in character but with meaningful differences in preparation or exact cut.

Same primal — the shank is the lower half of the rear leg, sold separately when the leg is broken down for retail. Whole leg is for roasting; shank is for braising.

Lamb Leg

Lamb · Leg

The leg is the largest and most versatile primal on the lamb, comprising the entire rear quarter. It is sold bone-in for traditional roasting, semi-boned or butterflied for…

Full details →

Lamb shank

Lamb · Leg

The lower half of the rear leg — bone-in, with the shin muscle and a substantial shaft of marrow bone. Full of connective tissue and collagen, ideal for braising and…

Full details →

Names by country

Country	Lamb Leg	Lamb shank
🇺🇸United States	Lamb Leg	Lamb shank
🇬🇧United Kingdom	Leg of Lamb	Lamb shank
🇫🇷France	Gigot d'agneau	Souris d'agneau
🇪🇸Spain	Pierna de cordero	Jarrete de cordero
🇦🇷Argentina	Pierna de cordero	Garrón de cordero
🇲🇽Mexico	Pierna de cordero	Chamorro de cordero
🇵🇹Portugal	Perna de borrego	Joelho de cordeiro
🇧🇷Brazil	Pernil de cordeiro	Ossobuco de cordeiro