Slow-cooked lamb - can you make it now for later?

ChocClare

Our local farmer has given me a very large shoulder of lamb from her capacious freezer. Very sweet of her, but I'll need to cook it today or tomorrow at latest as it is almost completely defrosted.

I want to do Jamie's slow-cooked shoulder of lamb recipe, which takes 4 hours.

Unfortunately, I don't get home from work in time to put it in the oven at 2.30 or 3 so that it would be ready in time for supper. Please don't suggest a late supper - my teenage son and (large) husband might start to get very narky...

If I were to cook this today, is there any way I could reheat it/part of if without it tasting really bleurgh or giving us all food poisoning? I am loath to lose that lovely just-cooked taste. Failing that, is there an all-day recipe anyone is aware of? It would need to go on at 8am and be ready to eat at 7pm. The lamb shoulder is much too big for the slow cooker and - wait for it - we live in a thatched cottage so I don't want to come home to a pile of cinders where I've left the oven unattended if at all possible.

Any brillo ideas?

Scoflo

If it was me I would cook it and have it tomorrow. We have stopped reheating meat in the micro as it loses its tenderness but placed on warm plates with hot gravy no-one would know. Thats if there is anything left for tomorrow - last time I had to slice some for sandwiches for my daughters or I wouold have come home to a hacked lamb!

thriftlady_2

Definitely. Isn't that the point of the recipe? Cook it and then take the meat off the bones to use in various dishes -planned leftovers.

Barneysmom

It will taste lovely reheated - I'm coming to your house! :cool:

ChocClare

I'd really like to have it as intended - ie bits of lamb fallen off the bone with gravy and roasties. What would be the best way to reheat the meat? How long for?

I am a great one for incorporating leftover roast meat into new dishes, but I don't think I've ever simply reheated it - does it dry out if you do it in the oven? I'm not a big fan of microwaves, but I'm open to suggestions...

Slinky_Malinky

If you are making gravy with the lamb juices, then I would put the sliced lamb into the gravy to reheat and they will be nice and moist. Or wrap the lamb slices in foil and reheat in the oven.

morganlefay

I did one like that (tho it wasn't huge) last week with lots of garlic and onions and beans and tomato and veggie goo all round it. I reheated it VERY GENTLY (it was in lots of stock and all the beany goo, but I checked carefully that it wasn't burning) the second night till it was extremely hot and it tasted wonderful. You could par-boil the spuds the first day and then swiftly heat/roast/crisp them the second night surely ? I'm sure none of that would kill you, or even give the slightest wobbly tummy - but we old ladies always say that since there were no 'sell by' or 'eat by' dates in our youth so we just had to go on sight, smell and commonsense. It sounds nice tho and we plan to do that regularly now ! Good luck...
Sorry - heated it in a Le Creuset on the hob with a heat diffuser mat under. It took about an hour to get hot enough.