Lamb Sale

[BrianGSDTexoma]

I finally caught lamb discount at Albertson's. They had a bunch. If had more room in freezers would of bought it all. I struggled to get more venison a friend dropped off today in freezer. I use those lamb steaks to make this Tunscan soup. It is so incrediably good.

Tuscan Lamb Shanks with White Beans

Far from being a culinary museum piece, the pressure cooker deserves a place in the 21st-century kitchen. One reason: You can make this hearty Italian meal of incredibly tender lamb with vegetables and saucy beans in about an hour.

www.epicurious.com

 

[BrianGSDTexoma]

Ah they just changed my username.

 

[TNJAKE]

Nice score and welcome to the forum from Tennessee

 

[sawhorseray]

Nice score Brian, I always thought lamb ate nothing but grass. I had your name change figured also, I must be feeling pretty sharp today. RAY

 

[BrianGSDTexoma]

That recipe does not have to use lamb. Could use pork steaks. Sounds kid of simple but I here to tell you has great flavor! I use Rotel and seasoning it up a bit.

 

[TNJAKE]

That recipe does not have to use lamb. Could use pork steaks. Sounds kid of simple but I here to tell you has great flavor!

Just put some thick pork steaks on the smoker

 

[sandyut]

that is great buy! wow, I woulda stocked up as well!

 

[Sowsage]

Nice score Brian! And that soup sounds good!

Just put some thick pork steaks on the smoker

Man ive been thinking about pork steaks all week. Been wanting to try out Malcolm Reed's way of doing them.I
Cut the coppa off a butt and currently have it on the UDS.

 

[BrianGSDTexoma]

Nice score Brian! And that soup sounds good!


Man ive been thinking about pork steaks all week. Been wanting to try out Malcolm Reed's way of doing them.I
Cut the coppa off a butt and currently have it on the UDS.

I am Macolm Reed fan. Him and Chef John from allrecipes my go to guys outside this forum.

 

[TNJAKE]

Nice score Brian! And that soup sounds good!


Man ive been thinking about pork steaks all week. Been wanting to try out Malcolm Reed's way of doing them.I
Cut the coppa off a butt and currently have it on the UDS.

I don't do them ALOT but I love them

 

[TNJAKE]

I am Macolm Reed fan. Him and Chef John from allrecipes my go to guys outside this forum.

Malcolm has a pretty fun and informative podcast weekly. I recommend if you aren't already tuning in