CarneAtlas

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…

NeckRackLoinChumpLegShoulderBreast
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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…

NeckRackLoinChumpLegShoulderBreast
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Names by country

CountryLamb LegLamb shank
🇺🇸United StatesLamb LegLamb shank
🇬🇧United KingdomLeg of LambLamb shank
🇫🇷FranceGigot d'agneauSouris d'agneau
🇪🇸SpainPierna de corderoJarrete de cordero
🇦🇷ArgentinaPierna de corderoGarrón de cordero
🇲🇽MexicoPierna de corderoChamorro de cordero
🇵🇹PortugalPerna de borregoJoelho de cordeiro
🇧🇷BrazilPernil de cordeiroOssobuco de cordeiro
🇮🇹ItalyCosciotto d'agnelloStinco d'agnello
🇩🇪GermanyLammkeuleLammhaxe

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