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Lamb Hindshank – Grass-Fed | New Zealand | 900g
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New Zealand lamb hindshank from Integrated Foods, 900g. FIANZ Halal certified. High in collagen, rendering to a rich, silky sauce over a slow braise. Try our Rendang Lamb Shanks recipe for inspiration.
Description
About this cut:
New Zealand lamb hindshank from Integrated Foods, Gisborne, NZ, farmed free-range and grass-fed. A dense cut with a central bone. It has a high proportion of collagen that renders to gelatin during slow cooking, creating a rich, silky sauce. FIANZ Halal certified.
Where it comes from:
Integrated Foods, Gisborne region, North Island, New Zealand. FIANZ Halal certified.
How it gets to you:
Cut and vacuum-sealed at the source, then blast frozen at peak condition. Shipped under strict cold chain to Singapore and delivered frozen to your door. Thaw in the refrigerator overnight before cooking.
How to cook it:
Braise in a covered pot at 160 degrees Celsius for 3 to 4 hours with stock, wine, and aromatics. The meat should fall from the bone with gentle pressure. Try our Rendang Lamb Shanks recipe.
Good to know
- Origin: Gisborne region, New Zealand
- Free-range, grass-fed; FIANZ Halal certified; no added hormones
- 2 shanks per pack, approximately 900g; blast frozen
- Thaw in fridge overnight; use within 3 days of thawing
- Reference nutrition per 100g from Beef + Lamb New Zealand's Nutrition Guide (Massey University research). Not a supplier laboratory panel.
Also available as:
Buy 3 packs and save 5%; buy 5 and save 10%. Shop the Lamb range.
Frequently asked questions
Yes, this lamb hindshank is Halal certified under FIANZ, New Zealand's recognised Halal certifying authority. Supplied by Integrated Foods from the Gisborne region, the lamb is farmed free-range and grass-fed with no added hormones. Each pack holds 2 shanks, approximately 900g total, blast frozen before shipping to Singapore.
A slow cooker works well for this hindshank: sear the shanks on all sides first for colour and flavour, then transfer to the slow cooker with stock and aromatics. Cook on low for 6 to 8 hours, or on high for 3 to 4 hours, until the meat pulls cleanly away from the bone.
Our rendang lamb shanks recipe braises the shanks in a spiced coconut sauce at 160 degrees Celsius for 3 to 4 hours, which suits this cut's high collagen content well. The collagen renders to gelatin during the long braise, giving a rich, silky sauce that coats the meat.
Hindshank comes from a working part of the leg with a dense concentration of collagen and connective tissue around a central bone. That tissue needs sustained low heat, typically 3 to 4 hours of braising, to break down into gelatin. Cooked quickly, the same cut would stay tough and chewy.
The meat should pull away from the bone with gentle pressure from a fork, and the sauce around it should have thickened from rendered collagen. This usually takes 3 to 4 hours of braising at 160 degrees Celsius. If the meat still resists the fork, give it another 30 minutes.
