Tool·Lifes /Meat Atlas
Apps
Explore Search
LAMB · Cut · Compare

Leg vs Shank

Two cuts people weigh against each other at the counter — here is what actually separates them.

Side by side

LegShank
Tenderness 55 30
Marbling 35 40
Umami 70 76
Price 50 24

Leg

Gigot · haunch · 다리

The largest roasting joint: leaner than shoulder, with a cleaner slice when cooked to medium. Bone-in for flavour, boneless butterfly for the grill. This is the Easter and Eid centrepiece in much of the world.

58–62°CRest 15 min

Aitchbone removed makes carving trivial; ask the butcher to tunnel-bone it.

Explore →

Shank

Knuckle · jarret · 정강이

Lower leg packed with collagen. Hours of moist heat turn it into the sticky, spoonable meat of osso-style braises. Cheap per kilo until restaurants rediscovered it; still one of the best value cuts on the animal.

2–3 h simmerFalling off the bone

French-trimmed shanks with a clean bone handle look better and brown more evenly.

Explore →

Which one to buy

  • Better forLeg : Shank
  • RoastingLeg94 : —
  • BarbecueLeg82 : —
  • GrillingLeg70 : —
  • BraisingShank— : 96
  • StewsShank— : 88
  • Slow roastingShank— : 70

Other comparisons

→Neck vs Shoulder→Neck vs Shank→Neck vs Breast→Shoulder vs Rack→Shoulder vs Leg→Rack vs Loin→Rack vs Breast→Loin vs Leg

All cuts

Beef Primals

→Chuck→Ribeye→Striploin→Sirloin→Round→Brisket→Short plate→Flank→Shank→Head & cheek→Oxtail

Pork Primals

→Jowl→Shoulder→Picnic shoulder→Loin→Tenderloin→Belly→Leg→Hock & trotter

Lamb Primals

→Neck→Shoulder→Rack→Loin→Leg→Shank→Breast

Chicken Portions

→Breast→Wing→Thigh→Drumstick→Tenderloin→Oyster

Beef Offal Map

→Tongue→Heart→Liver→Rumen→Omasum→Abomasum→Small intestine→Large intestine

Bluefin Tuna Cuts

→Kama→Akami→Otoro→Chutoro→Tail belly

← Back to the chart

Temperatures are guidance for whole-muscle cuts. Ground meat and poultry need 71°C / 160°F throughout.