Low & Slow Lamb

Some cuts of lamb are built for a quick sear, and some are built for time. This collection brings together the cuts that fall into the second camp: shanks, shoulder, neck chops, spare ribs, and stock bones, all carrying more connective tissue and fat than a leg or loin cut, which breaks down into rich, gelatinous flavour with a long, gentle cook.

Because Matangi lambs are finished on chicory pasture in Hawke's Bay, these cuts carry extra marbling into the pot or oven, which renders down over hours into a noticeably richer braise, roast, or stock than standard grass-fed lamb. Whether you're after a classic shoulder roast, a red wine and rosemary shank braise, or a batch of lamb stock, this is the range to start from.

Shopping for a specific cut? Visit our Lamb Shanks or Lamb Shoulder Cuts pages, or see our Slow-Braised Lamb Shanks with Red Wine and Rosemary recipe for a tested method.

Filter & Refine

Lamb - Diced (500g)
Lamb - Diced (500g)
Small tender cubes of lamb meat.

$20.99

Slow Cooking Stir Frying Braising
Lamb Shoulder Chops Lamb Shoulder Chops
Lamb Shoulder Chops
Matangi Shoulder Chops are packed full of flavour and best suited for slow cooking.

From $34.99 per kg

Grilling Braising
Lamb Neck Chops
Lamb Neck Chops
Matangi Neck Chops are packed with flavor, perfect for slow-cooking.

From $23.99 per kg

Braising Slow Cooking
Lamb Fore Shanks
Lamb Fore Shanks
Matangi Lamb fore shanks are a meaty, bone-in cut taken from the lower front legs of the lamb.

From $21.99 per kg

Slow Cooking Braising
Lamb Marrow Bones
Lamb Marrow Bones
A real connoisseur’s delight, roasted Marrow Bones are an easy to cook treat for anyone wanting a decadent, rich meat experience.

From $28.99 per kg

Roasting
Lamb Oyster Shoulder
Lamb Oyster Shoulder Roast
The Matangi Lamb Oyster Shoulder is marbled with rich flavour and perfect for slow cooking.

From $47.99 per kg

Roasting Braising
Lamb Shoulder - Boned and Rolled
Lamb Shoulder - Boned and Rolled
This cut comes from the shoulder of lamb. The bone is removed and it is rolled up into an easy-to-carve roast.

From $42.99 per kg

Slow Cooking Roasting
Lamb Shoulder Roast - Bone In
Lamb Shoulder Roast - Bone In
The Matangi Bone-In Shoulder is marbled with rich flavor and perfect for slow cooking.

From $32.99 per kg

Roasting Braising
Lamb Hind Shanks
Lamb Hind Shanks
Matangi Lamb hind shanks are meaty, bone-in cut taken from the lower back legs of the lamb.

From $25.99 per kg

Slow Cooking Braising
Lamb Spare Ribs
Lamb Spare Ribs
Finger licking ribs! Perfect for marinading.

From $30.99 per kg

Roasting Slow Cooking

Frequently Asked Questions

Cuts with more connective tissue and fat, such as shanks, shoulder, neck chops, spare ribs, and stock bones, all benefit from long, gentle cooking rather than a quick sear over high heat.
A low oven temperature of around 140 to 160°C, or the low setting on a slow cooker, gives the collagen in these cuts time to break down into gelatin without drying the meat out.
It depends on the cut. Shanks generally take 2.5 to 3.5 hours, while a whole shoulder or a slow cooker recipe can take 6 to 8 hours to become properly tender.
Yes. The extra marbling and fat from chicory-finished lamb renders down during a long, slow cook and adds noticeable richness to the finished braise, roast, or stock.