Following seven hotly contested rounds, which received a whopping 22,000 votes, the shank was awarded the coveted title.
In the final shanks got roughly two-thirds of the vote against lamb legs to be crowned the winner of the Great Kiwi Lamb-Off.
Beef + Lamb chief executive Rod Slater, a butcher by trade, noted the shank hasn’t always been held in such high regard.
“In my day the shank was given away as dog tucker but over the years its popularity has grown so much that it is now NZ’s favourite lamb cut. It’s quite the turnaround.”
The shank’s rise in popularity is attributed to chefs and restaurants putting it on their menus.
Michael Coughlin, a B+LNZ platinum ambassador chef and brand ambassador for Provenance Lamb, said chefs have really put the cut on the map.
“The elevation of the lamb shank has been driven by chefs who have sought out new and creative ways to utilise the whole carcase.
“Nose-to-tail eating is very much at the heart of the NZ food service industry, which has seen the shank become a mainstay on many menus up and down the country.
“With the impact of covid-19 being fully felt by the hospitality sector we are seeing chefs move to showcase cuts that are suitable for takeaways.
“The shank very much falls into this category so if there is ever a time to go and sample the amazing array of lamb shanks on offer it is now.”
The Great Kiwi Lamb-Off had eight lamb cuts competing for the title. They included legs, cutlets, mince, chops, rump, ribs, fillet and the shank.