Braising is the perfect cooking technique to use with the shank, or the forefront of the leg. This long, slow, moist cooking method will break down the connective tissue and render the meat tender and delicious.
Grass-fed lamb is a great alternative to beef: naturally more lean and packed with nutrients. Grass-fed lamb is a good source of protein, rich in vitamins and minerals and contains more CLA type fatty acid than grain-fed lamb.