Dec 9: Ham & Egg Salad Sandwich; Braised Lamb Shank with Cous-cous


Although we froze half the baked ham, we’re still working through the remainder. Today ham and egg salad sandwiches.

  • Two slices of sprouted rye is 32c per serve
  • The egg salad is $3.69 for 10 oz and we used 2 oz per serve, or 92c per serve
  • We used about 2oz of ham on each sandwich or 22c
  • Add 50c for butter and garlic spread.

The sandwich worked extremely well for $1.96 per serve.


Tonight we cooked an old favorite – Lamb Shanks with Dill and Juniper Berries – but with two twists. First we cooked it in a dutch oven in the oven, instead of pressure cooking it, and secondly we’re writing this up on behalf of Keller Crafted. We pay regular price for our meat box each month, but this month Keller Crafted included these lamb shanks in return for writing up the recipe.

  • Normally $28.77 for two enormous shanks, they yield at least three serves or $9.59 per generous serve
  • Add 10c per serve for onion and garlic
  • Add $1.00 or 33c per serve for chicken bone broth
  • Juniper berries add 13c per serve
  • Dill adds 5c per serve
  • The peas are 99c per pack, but we used half or 17c per serve
  • Add 20c for the lemon.

While the pressure cooker version is quicker, it loses almost no liquid so there’s no thickening of the sauce as there is with this version. There was so much meat on each lamb shank that neither of us could finish and together we put aside another full serve!

The meat melted in your mouth and no knife was needed. The flavor was definitely lamb rather than a stronger flavored mutton (older sheep). This was a really, really good meal for $10.75 (split three ways) or $15.38 per serve if two people finished the shanks!

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