The whole lamb shoulder is split into two joints, fillet end and shank or knuckle end. The rind is scored to make super crackling. Boneless joints are very popular. It can also be sliced to make pork steaks for griddling or frying. Knuckle or Shank End is is boned and rolled as a roasting joint. Shank produces succulent lamb chops which can be grilled, fried or baked. Also boned and rolled it makes a beautiful joint. In stewing, shank has to be cut into smaller pieces or cubes are cooked gently in liquid to completely cover it, and the vegetables are included. A stew can be simmered in a pot on the stove top or cooked in a covered casserole in the oven. Stewing is suitable for the least tender cuts of meat that become tender and juicy with the slow moist heat method. Cuts having a certain amount of marbling and gelatinous connective tissue give moist, juicy stews. The meat for a stew is usually browned before the liquid is added. This develops color and taste. Some meat stews are prepared devoid of initial browning, relying on added ingredients for deepness of color.
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