ckreef Posted February 26, 2020 Report Posted February 26, 2020 Lamb Shank Steak. Forward seared on the 16" KK then 300* coasting to 130* IT on the 19" KK. Served with leftover mashed potatoes and corn. 7
Basher Posted February 26, 2020 Report Posted February 26, 2020 That looks perfect.Lamb shank steak?? Never heard of that. Is it the bottom of the rump?Sent from my iPhone using Tapatalk 1
tekobo Posted February 26, 2020 Report Posted February 26, 2020 That looks really delicious @ckreef. I love pink lamb but would never have imagined that lamb shank could stand that treatment. Like @Basher, I am interested how/where it was cut from on the animal. 2
ckreef Posted February 26, 2020 Author Report Posted February 26, 2020 8 hours ago, Basher said: That looks perfect. Lamb shank steak?? Never heard of that. Is it the bottom of the rump? Sent from my iPhone using Tapatalk 4 hours ago, tekobo said: That looks really delicious @ckreef. I love pink lamb but would never have imagined that lamb shank could stand that treatment. Like @Basher, I am interested how/where it was cut from on the animal. Not sure about the actual cut. I think they were labeled lamb Shank Steak but my memory could be fading - LOL. Strangely enough I get these at Walmart. They are sold in 2's in a cryopac. I've gotten them a few times and they aren't bad. Next time I get some I'll post a picture of the pac.
Tyrus Posted February 26, 2020 Report Posted February 26, 2020 Wonderfully prepared taking advantage of two KK's. Is there a basket splitter in the 19 or 16? Anyhow the shank as you have there is the lower portion of the leg below the shoulder, generally it has the bone in.
ckreef Posted February 26, 2020 Author Report Posted February 26, 2020 (edited) 8 hours ago, Tyrus said: Wonderfully prepared taking advantage of two KK's. Is there a basket splitter in the 19 or 16? Anyhow the shank as you have there is the lower portion of the leg below the shoulder, generally it has the bone in. No basket splitter. Grill Grates in the 16", heat deflector/drip pan in the 19". Two KK's is a minimum in my world. with just me and Mrs skreef 2 smaller KK's is just fine. Unfortunately (or maybe fortunately) with my latest acquisition (will post soon) a 42" KK is now officially off the table. Edited February 26, 2020 by ckreef 1 1
tony b Posted February 27, 2020 Report Posted February 27, 2020 @ckreef - can't wait to see what new toy you've acquired! 1
Bruce Pearson Posted February 27, 2020 Report Posted February 27, 2020 Me too. Charles has some mighty fine ODK equipment! And makes some mighty fine food on them yumyum 1
ckreef Posted February 28, 2020 Author Report Posted February 28, 2020 18 hours ago, tony b said: @ckreef - can't wait to see what new toy you've acquired! If work cooperates I should be able to get a few pictures this weekend 1
Aussie Ora Posted March 6, 2020 Report Posted March 6, 2020 Yum Lamb Shank Steak. Forward seared on the 16" KK then 300* coasting to 130* IT on the 19" KK. Served with leftover mashed potatoes and corn. https://www.google.com/url?sa=t&source=web&rct=j&url=https://www.recipes.co.nz/MEAT%2BCUTS/lambcuts/lamblegsteaks.html&ved=2ahUKEwjg6aK1sIXoAhXo4XMBHbMsAHEQFjAMegQIBRAB&usg=AOvVaw3bb-rOtGIN-VfCwZLQxYH7. Sent from my SM-T835 using Tapatalk
Aussie Ora Posted March 6, 2020 Report Posted March 6, 2020 https://www.google.com/url?sa=t&source=web&rct=j&url=https://www.recipes.co.nz/MEAT%2BCUTS/lambcuts/lamblegsteaks.html&ved=2ahUKEwjg6aK1sIXoAhXo4XMBHbMsAHEQFjAMegQIBRAB&usg=AOvVaw3bb-rOtGIN-VfCwZLQxYH7. Yum Sent from my SM-T835 using Tapatalk
ckreef Posted March 7, 2020 Author Report Posted March 7, 2020 Good post Aussie - TY. Mine looked more like what was posted in the first picture. Anyway they're good.
