Grass-Fed Beef Shin on the bone Weight:1kg but is equally delicious roasted

but is equally delicious roasted and scooped straight from the bone for a small supper or a starter

We like to hang our hogget for a minimum of 10-14 days to make the most of this tender and flavourful meat

and it’s really important to leave the join to rest for at least 30 minutes after cooking

- Full of flavour

Great marbling and natural fat

Grass-Fed Beef Shin on the bone Weight:1kg but is equally delicious roastedCook long, low and slow Contains natural collagen Similar cut to 'Osso Buco' Beef shin on the bone is real stewing steak and contains natural collagen. When cooked down, it produces a delicious gelatinous, unctuous texture that creates wonderful gravy and consistency to your stew. Beef Shin On The Bone has the added benefit of having the marrow bone still attached to give your stew an extra layer of flavour and texture. Also known as Osso Buco when