Lamb shank, a cut from the shin of the lamb, is
one of the most flavorful cuts of lamb. The connective tissue, which gives
lamb shank its flavor, also leads to toughness if not prepared correctly. Lamb
shank needs to be cooked over low heat for a long time to become velvety,
flavorful, and fall-off-the-bone juicy.
Tips for cooking Mutton:
· Always go for fresh meat. Don’t keep raw meat outside for a long time. Refrigerate it and use.
· It should be cooked on high flame first, to seal the juices and later on low flame for tenderness.