Bisbee Gal Posted December 12, 2018 Report Share Posted December 12, 2018 Rollybrook's meat lexicon offers these two terms but wondering what term is best locally. That said, has anyone ordered here successfully? lamb shank = caña del cordero less commonly, chambarete de cornero Link to comment Share on other sites More sharing options...
AngusMactavish Posted December 13, 2018 Report Share Posted December 13, 2018 You might print this photo and say this part of a lamb. Link to comment Share on other sites More sharing options...
suegarn Posted December 13, 2018 Report Share Posted December 13, 2018 I thought it was pierna de cordero.... Link to comment Share on other sites More sharing options...
Ferret Posted December 13, 2018 Report Share Posted December 13, 2018 That is the translation for a leg of lamb... which sure looks like the photo that Angus posted but it's hard to guess the actual size. Shanks are smaller Bing translator says the translation of a lamb shank is caña de cordero https://www.dreamstime.com/photos-images/raw-lamb-shanks.html Link to comment Share on other sites More sharing options...
AngusMactavish Posted December 13, 2018 Report Share Posted December 13, 2018 It looks like a shank is a foreleg. Link to comment Share on other sites More sharing options...
Bisbee Gal Posted December 13, 2018 Author Report Share Posted December 13, 2018 Maybe I'll take that chart. Chamorro (pork shank) is common here and Osso Buco (veal shank) is not that unusual either, so I am hoping butchers will know where the shank of a lamb is. Though I realize meat cuts here are not always the same as NOB cuts. Think I'll start with Tony's in SAT. Link to comment Share on other sites More sharing options...
Ferret Posted December 13, 2018 Report Share Posted December 13, 2018 Just an FYI. I have found it very difficult to find lamb here in Mexico. I hope you have better success. However, there used to be a lady at the Tuesday Market from whom you could get it and I believe her name was Maggie Gaudet. Perhaps others would know or remember. Link to comment Share on other sites More sharing options...
ComputerGuy Posted December 13, 2018 Report Share Posted December 13, 2018 That is the gal. I have her email and phone number if anyone is interested. I believe there is also a very fine lady in Joco who sells lamb, amongst other "organic" meats, at the Tuesday market now. I can get that information. Link to comment Share on other sites More sharing options...
Bisbee Gal Posted December 13, 2018 Author Report Share Posted December 13, 2018 I will try Tony's first since I am also placing another special order with him and have had good luck with him in the past on special orders (arrives when promised). Tuesday Market is too much of a zoo for me. Link to comment Share on other sites More sharing options...
CHILLIN Posted December 13, 2018 Report Share Posted December 13, 2018 I find the lamb here, and the same with local raised lamb in Canada, to be very bland, more like veal. This compared to New Zealand/Australian lamb. If you are making curries or Lancashire Hot Pot, buy the neck bones, I am sure very few people ask for them here. Link to comment Share on other sites More sharing options...
rafterbr Posted December 15, 2018 Report Share Posted December 15, 2018 I believe the foreleg and the tip of the back leg to be considered shank. As with all meats the forage the animals eat has much to do with taste. Although I am not an expert I know most of the sheep in Australia and New Zealand came from England while I am sure the sheep in Mexico came from Spain. I suspect there is a breed difference between the countries and thus a difference in taste. I would suspect the sheep in Canada came from England as well. I never ate sheep until I was in Australia and there it was so cheap I had to. The barbie was the favorite way to cook there and I barbequed it just like I was doing pork and it turned out quite well. They also did a stuffed roast I liked. Link to comment Share on other sites More sharing options...
Bisbee Gal Posted December 31, 2018 Author Report Share Posted December 31, 2018 Update. I ordered them at Tony's; fast fulfillment, just a few days. The printed label on them read, "Chamorro de Cordero." Price was 184 per kilo and the two shanks weighed in at a hair under 1 kilo. I made them Moroccan-style with chickpeas and the flavor of the shanks stood up to the spices. They were falling-off-the-bone tender and the flavor was the same as what we buy in the US, though I have no idea of the lamb's country of origin, here or there. I highly recommend and would buy them again. Link to comment Share on other sites More sharing options...
Gerry Posted January 7, 2019 Report Share Posted January 7, 2019 I like the sound of Tony's. Where is it? Link to comment Share on other sites More sharing options...
Ferret Posted January 7, 2019 Report Share Posted January 7, 2019 Tony's Carniceria is just west of SuperLake… in the same plaza. Link to comment Share on other sites More sharing options...
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