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Old 08-11-2013, 08:31 PM   #41
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Originally Posted by KatyCooks View Post
I've stripped the meat off the remaining lamb shank.

Now, don't be appalled people, but my plan for the left over lamb tomorrow is to throw it, along with the remaining potatoes (chopped), into a frying pan and fry it all together in butter. I'll add a few peas and sliced green beans (and who knows, maybe even some carrots to pacify Pac! )
And I thought you were going to say Shepherds Pie

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Old 08-11-2013, 08:40 PM   #42
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Originally Posted by pacanis View Post
And I thought you were going to say Shepherds Pie
Oh no! SP is strictly for the winter!

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Old 08-12-2013, 01:23 AM   #43
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Originally Posted by pacanis View Post
I recently received a Berbere sample jar from Penzeys Spices. LOVE that stuff on chicken wings. Very nice flavor.
I noticed that Penzeys and Cavenders Greek seasoning is quite a bit different from each other. Noticeably, no lemon in the Cavenders.
Not to brag, but my personal Meyer lemon tree subsidizes the Cavenders spice.. I'll have to check out the Penzey's Greek Seasonings.....love Penzeys..
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Old 08-12-2013, 04:47 AM   #44
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Originally Posted by KatyCooks View Post
Well, it all went swimmingly well. The meat was literally falling off the bone and most of the fat had rendered down, so what was left was very tender lamb. The other good news is that I finally bought another bag of Desiree potatoes and these ones didn't have the black spots inside.

I don't know why I have made so little use of my slow cooker for all this time. It's a marvellous way of cooking.
Looks fabulous!

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