Lamb Runners are cuts taken from the lower leg of the lamb, typically the shank portion. They are lean, slightly fibrous, and full of flavour, making them ideal for slow-cooking, braising, or stewing, which tenderizes the meat and develops a rich, hearty taste. Lamb runners are often used in traditional dishes, soups, and slow-roasted meals where long cooking times allow the connective tissue to break down, resulting in succulent, tender meat.
