The Lambwich – so good, it’s b-a-a-a-d

Lambwich Sliders | Porter Road ButcherSandwiches are like the entire world’s culinary sweetheart. Everywhere you go, no matter the time or place, from New York City at 3 in the morning, to Ho Chi Min, Vietnam at 3 in the afternoon, sandwiches are around. They are available. And unless you choose to procure your sandwich from some scumbag peddling the likes of American squares with canned anchovies and wilty lettuce, they are delicious. (Also, American cheese squares are still delicious, especially on a burger. They’re just…skeptical.)

Here in America our country’s sandwich sweetheart is obviously the Cheeseburger, but it’s tough to turn a blind eye to a well-made Reuben, a classic Grilled Cheese, Philly’s own Cheese Steak, or our PRB signature, a French Dip.

Even with so many delicious, classic options, isn’t it nice sometimes to eat a sandwich that’s a little off the beaten path? Isn’t it fun to give your taste buds a break from cold, clammy deli meat, futile and transparent white bread, and a schmear of Hellmann’s for something…different?

We try to add a little pizzazz to the sandwiches that cycle on and off of our lunch menu board over at PRB West, but we’ve noticed that a certain black sheep has gained quite a bit of fame and a steady following of hungry people: The Lambwich. 

And while this special lunchtime delight has just recently found its way back onto our menu after the Easter lamb-slamb, sometimes it’s nice to know the secret behind the sandwich so you can prepare one of your own…maybe while at home, say…on a Sunday?

Time-consuming though it may seem to prepare a substantial amount of lambwich meat, the benefits greatly outweigh the costs: once the prep work is done (very minimal), all you have to do is sit and wait. Well, that and anticipate basking in the glory of enjoying a hot, delicious, and far-from-standard sammich.

Maybe you’ll spend your time reading a book; perhaps you’ll spend the time soaking yourself in the bath; hell, you’ll even have time to watch The Wolf of Wall Street from start to finish!

Do whatever you want to do during those 3 long and good-smelling hours, and when the time’s up you’ll have a week’s worth of lambwich meat—or enough to feed yourself, plus five hungry friends when you invite them over for Sunday brunch. Or even Sunday Funday where everything is so good, you’ll find yourself acting b-a-a-a-d. Step aside, Cheeseburger, there’s a new sandwich sweetheart in town.

Lamb Shoulder, Roast and Ready | Porter Road ButcherRoasted Lamb Shoulder
3.5 – 4.5 lb. lamb shoulder
6 sprigs fresh thyme
3 Tbs. fresh parsley
3 cloves garlic
Salt
Pepper
2 Tbs. olive oil
½ cup white wine
1 onion, large dice
2 carrots, roughly chopped
2 stalks of celery, roughly chopped

Lemon Yogurt Dressing
8 oz. plain Greek yogurt
Zest and juice of 1 lemon
1 Tbs. shallots, finely diced
2-3 Tbs. capers (optional)

For the Lambwich:
6 buns, burger or hoagie (or 12 slider rolls)
6 cups fresh arugula
1 jar Chris’s Favorite Sweet & Spicy Pickles (available only at PRB)
Tomato (when in season)
Clarified butter

  1. Tender Lamb, Ready to Pull | Porter Road ButcherSeason lamb shoulder with thyme, parsley, garlic, salt, pepper, and olive oil by rubbing the seasonings onto the meat.
  2. Let meat rest at room temp for 30-45 minutes while oven preheats to 425o F.
  3. Set lamb shoulder on a roasting rack in a roasting pan and roast in the oven for 30 minutes.
  4. Remove shoulder from oven and deglaze pan with white wine. Reduce heat in oven to 300o F. Add onions, carrots and celery to the bottom of the roasting pan, and cover with foil or a lid.
  5. Return pan to oven and cook for 3 hours, or until fork tender.
  6. Remove shoulder from oven, check for tenderness, and rest 10-15 minutes before pulling.
  7. While lamb is resting, prepare yogurt dressing, simply by whisking yogurt, capers, lemon zest, lemon juice, and shallots together in a small bowl. Using a serrated knife, slice buns in half, lightly brush with butter, and toast in the oven.
  8. Finally, assemble by stacking: bun bottom, shredded lamb, yogurt dressing, Chris’s pickles, arugula, possible tomato, bun top. Slightly smoosh.

The Lunchtime Lambwich |Porter Road Butcher

Peaches Meat Porter Road Butcher

It was only a month and a half ago that Nashville endured what some folks dubbed the worst ice and snow storm we’ve seen in 20 years; it was only two weeks ago that every man and woman turned to their favorite social media forum to bemoan the 30-degree temperatures and bone-chilling wind; and it was just 10 minutes ago that we found ourselves complaining about the arrival of Nashville’s famous summer heat and humidity.

The Peach TruckAhh, Nashville. *Sigh* Thank you for ALL of that.

Yes, in Nashville’s standard spastic style, the weather has lurched from 0-80, but our stomachs are doing surprisingly well with catching up from the change in speed.

Although the official summer solstice hasn’t actually hit us, summer is showing its arrival in different ways: it’s apparent in the droves of people flocking to patios after work to soak up any remaining drizzles of sunlight and tufts of warm air; you can see it in the pops of cherry red and sea foam green as toenails peek out of open-toed shoes; and most importantly it’s showing up on our plates and in our glasses.

Because while the weather screams summer, our bellies are screaming for it too. We’re longing for outside grilling sessions filled with kielbasa, dogs, brats and burgers. We’re hungry for sweet and juicy ‘maters, fresh from the garden, in varying hues of red, yellow, green, orange, and purple. We’re dreaming of freshly brewed and ice-cold sweet tea, a can of cold beer in a cozy koozie, a potent margarita with salt on the rim. But most of all, we want peaches.

And we want them from The Peach Truck.

By jove, we’re gonna get them!

When peach season begins in Mid-May, The Peach Truck will be kickin it with PRB. *Yessss*

It’s a match made in local heaven. This year during peach season The Peach Truck will set up at both Porter Road Butcher shops, once per week, to sell their delicious peaches to the hungry, peach-loving and meat-loving masses.

PRB West: Tuesdays | 11:00am – 2:00pm

PRB East: Fridays | 3:00 – 7:00pm

We’re envisioning all sorts of peachy and meaty deliciousness, so feel free to stay tuned for that. Think like, James and the Giant Peach, plus Chris and the Giant Pork Chop, minus the scene where the peach gets impaled on the Empire State Building.

Logo

Flipping Out: PRB Flip Burgers

Flip Burger LogoIf you know us Porter Road Butchers, you know we love supporting both our neighbors and our neighborhoods—on both sides of town. So you could imagine we were pretty excited when our West Nashville neighbor Richard Blais himself stopped by the shop earlier this year to talk about a partnership between Porter Road Butcher and Flip Burger Boutique.

Because Porter Road Butcher now has the power and aid of Porter Road Butcher Meat Company to supplement our labor in the realm of wholesaling product, we can provide more delicious meat to more amazing restaurants at a more frequent and more regular rate. We know that saying goes “less is more” but when it comes to our meat being consumed around Nashville, we believe that more is more: The more local, pasture-raised, antibiotic- and hormone-free meat that we can provide to our city, the better. Are we right?

…that was a rhetorical question. (We are right.)

Image from tableog.com

Image from tableog.com

When Flip Burger Boutique first opened their doors back in January we were psyched to have a specialty burger already on their menu, the butcher’s cut (PRB beef, crumbled Emmi Roth buttermilk blue cheese, caramelized onions, soy truffle vinaigrette, frisee, pickled shallots, and red wine jam $11.75), a special item to this Nashville Flip location.

Today, however, with PRB MC taking off in the wholesaling sphere and with Flip Burger running right along our side, we’re excited and proud to announce that there are now more PRB burger options on Flip’s menu. Cue the happy dance.

In addition to the already well-loved butcher’s cut burger, Flip has added a brand spankin’ new PRB burger (8 oz. porter road locally sourced patty with cheddar, pecan smoked bacon, bibb lettuce, and ketchup $14), made just the way Chris and James like to prepare their own: no mayo, no mustard, no onion, no fuss.

The lamburger also received an upgrade, swapping out their previous patty for our locally sourced Tavalin Tails lamb (feta cheese, marinated vegetables, arugula, pickled red onion, tzatziki, garam masala spice $12.75).

And maybe best of all, Flip added a “PRB Upgrade” option which can be applied to any of their burgers at $3 for a patty and $6 for an 8oz. upgrade. Other upgrades include a gluten-free bun ($1) and a lettuce wrap to eliminate any real bun altogether.

So while a hamburger certainly isn’t your go-to choice for “healthy eating,” at the very least you can digest easy after eating America’s sandwich sweethert, knowing that your juicy and delicious burger came from a local, responsible, salt-of-the-earth farmer, and that your “lettuce bun” contains pretty much zero calories. And is green. So that feels good. It’s about as “healthy” as a burger can get.

Of course, Flip Burger may still be somewhat infamous for that Foi Gras Milkshake—and no offense, Flip Burger, we really do love you but the thought of it still makes our stomachs turn over—we’re confident (hoping?) that the presence of Porter Road Butcher meat on the menu will bring in some more mouths to the restaurant, and that our partnership will moreover bring more customers into the shop as well. Because that’s what neighbors to: Help and support one another.

It always feels good to be a friend to your neighbor, and we’re glad ours is so delicious!

Photo from FlipBurgerBoutique.com

Photo from FlipBurgerBoutique.com

Flip Burger Boutique Hours:
Monday – Thursday 11am – 10pm
Friday & Saturday 11am – 11pm
Sundays from 11am – 9pm.

4111 Charlotte Avenue | Nashville, TN 37209 | (615) 454-2917

Check out Flip Burger’s New PRB-Studded Menu