"Slow King Lamb" Combo

The slow-cook lamb combo, shanks, forequarter (shoulder), neck, and a portion of lamb mince for ragu and bolognese. Built for autumn and winter cooking. Roughly 3–4 kg total. The cut breakdown rotates with the harvest.

Low and slow with liquid. Brown the shanks hard in a pan, then transfer to a heavy pot or slow cooker with onion, garlic, rosemary, red wine and stock (liquid halfway up). Cover and cook at 160°C for 2.5–3 hours, or 8 hours in a slow cooker on low. Pull when the meat falls off the bone. Serve on creamy mash or polenta.

Pasture-raised lamb has more developed connective tissue than feedlot lamb, which makes the slow-cook cuts (shanks, neck, forequarter) richer and more flavoursome when cooked properly. The mineral-rich Southern Highlands pasture also gives the meat a depth that holds up beautifully under long, slow cooking.

Families who love slow-cooked Sunday dinners through autumn and winter. Pairs perfectly with the Slow King Beef Combo if you want a rotating slow-cook protein plan. Also great for entertaining in cold months, lamb shanks are an easy way to cook for 6–8 with very little active work.

Yes, Subscribe & Save knocks 10% off ($140 → $126 per combo). Most lamb slow-cook subscribers go monthly through cold months and pause in summer. Skip, pause or cancel any time.