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.

Translation takeaway

These are related cuts, but not perfect swaps. Use the table below to judge how close your local option is before buying.

Open Lamb LegOpen Lamb shankSee substitutes
Keep this comparisonSave Lamb Leg and Lamb shank together for shopping, cooking notes, and future reference.
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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