Lamb Foreshank

The Uruguayan Lamb Foreshank originates from the animal’s front leg. It is made up of numerous significant components, including the radius and ulna (two long bones), the carpus (the wrist joint), and the lower section of the humerus (the upper arm bone), as well as surrounding muscles. With a precise incision along the breastbone and toward the end of the humerus, butchers can distinguish between the foreshank and the forequarter. Cutting the radius bone at the beginning of the shin flesh completes the separation.