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 slow-roasting. Develops deep, gamey richness over several hours of low-heat cooking, with the meat falling off the bone. A cornerstone of Mediterranean and Middle Eastern lamb preparations and a winter favourite across British and French cuisine.
Names by country
| Country | Name | Notes |
|---|---|---|
| 🇺🇸United States | Lamb shankprimary | |
| 🇬🇧United Kingdom | Lamb shank | |
| 🇲🇽Mexico | Chamorro de cordero | |
| 🇦🇷Argentina | Garrón de cordero | Sometimes 'chamorro de cordero' in northern Argentina. |
| 🇫🇷France | Souris d'agneau | Literally 'lamb mouse' — named for the rounded, mouse-shaped muscle on the shank. |
| 🇪🇸Spain | Jarrete de cordero | |
| 🇵🇹Portugal | Joelho de cordeiro | |
| 🇧🇷Brazil | Ossobuco de cordeiro | Sometimes 'joelho de cordeiro'; the Italian-influenced term 'ossobuco' is widely used in São Paulo. |
| 🇮🇹Italy | Stinco d'agnello | |
| 🇩🇪Germany | Lammhaxe |
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