Originally Posted by ePressureCooker

No problem at all, happy to help. I love to "evangelize" the pressure cooker way of life. But to answer your question, I need to know what cut of lamb you're using (lamb shanks?) and how many pounds you have. (If you don't already know which cut you're using, as in, you haven't bought it yet, ideally, to get the most out of a pressure cooker, you'd want to select a cut that has a lot of connective tissues in it, so it'll create collagen, which will in turn improve the flavor. That means working muscles, like legs, shoulder, neck bones, etc.)