What to do with leftover lamb?

Shortie

Sarahsaver wrote:

All day in the slow cooker and the meat will fall off.

What a fab way to use the meat I can't get from the bone (I'll leave extras on there if I'm doing stew).

I don't have a slow cooker - what temp/time would I need to use if I was to use m normal fan !!!. oven? Can you tell I've never made stew before either?

gerretl

toast some pitta breads, stuff with some lettuce, tomato, cucumber, youghurt and tabasco, and the left over lamb microwaved. Makes a great kebab, that is different from bought kebabs in that it is not an inedible piece of elephant leg you are consuming.
enjoy

thriftlady_2

Sulieman's Pilaff, 'the most comforting dish in the world' as Elizabeth David said.http://offog.org/recipes/pilaf.html

Trow

Soup!

I made Irish Stew from lamb shoulder the other day, and added to the leftovers - water, bouliion powder, carrots, more potato and some lentils - and voila! Lamb and lentil soup. It was lovely.

And maybe cos the lamb was soaked in liquid, it was almost 'melt-in-the-mouth'.

dolly_day_dream

Rubber lamb - certainly - back in the days I used to eat meat it was a staple in our house. (This was after the children complained that if they ate any more chicken they would grow wings and fly away):D

Roast lamb - shoulder for the taste from the fat. Then shepherds pie mixed with lots of breadcrumbs (quite a lot if I was feeling very poor:o ) Lamb pilaf could follow but there could always be a curry of some description as well. Eventually the scraps were simmered with pearl barley to form the basis of a good soup - veg and dumplings - lovely.

I have also put cooked lamb into pasties, mixed it with tomato,onion etc for a pasta sauce, into pittas with lots of salad. It was never thrown away until the bone was totally clean.

researcher

The Welsh make 'Cowl', which is a soupy type stew. I've adapted it as Lamb is a meat I usually don't like reheated or cold.

Just cut any meat off the bone and cube small, place the bone into a saucepan cover with boiling salted water and simmer for a few hours to make the stock.

Then saute some carrots, potatos, leeks and onion in oil until softening add a spoonful or two of plain flour for thickening - add the stock and simmer until veg are cooked (I've also added pearly barley to the stock). Add the cooked meat at the end a few minutes before serving.

You can of course chuck in any cooked veg at the end, or vary the raw ingredients at the start. (I've used celery, Swede, turnip, parsnip etc), you can also add peas or corn - you can make it as thick as you like or as soupy. You can add some rosemary if you have any or bay leaf. And it can be thickened with cornflour if you prefer. Dumblings can be added too.

Try doing this with added garlic, cumin and green lentils too. This is a very versatile method - and it works every time.

Shortie

Thanks for the great ideas everyone :T

sophiesmum_2

We had a lovely organic leg of lamb last sunday which we had as a roast.
On sunday evening we had some thinly sliced for sandwiches at suppertime.
We had more on Monday teatime, thinly sliced,added to a rich gravy and cooked through,we had that with chunky oven chips,broccoli, carrot and swede and yorkies. I made a curry with the last bit for the freezer so nothing was wasted.

sophiesmum:D

Pink.

If you have enough lamb leftover make a pie:

leftover lamb chopped into chunks
half an onion
one small potato diced
a handful of frozen veg of your own choice (I use Lidl's mixed veg)
left over gravy or a lamb stock cube made up with water
either garlic and rosemary Or a dollop of mint sauce
frozen puff pastry

Fry the chopped onion and diced potato before putting into the slow cooker with the lamb and gravy or stock and mint sauce. Leave it for a couple of hours before adding the frozen vegetables.

When you’re ready to make the pie, thicken the juices with a teaspoon of corn flour mixed in cold water.

Roll out the pastry; add filling, brush the pastry with some milk or beaten egg and decorate if you have time. Pop into the oven at 200 degrees until the pastry is risen and golden.


Also don't forget to use the bone if there is one to make stock.


Pink

brindles01

I would like some recipes/ideas to use cooked lamb. I had a big leg of lamb on sunday with quite a bit leftover. I don't want to mince the lamb but would like to use it as a main meal if possible. I JUST know there are some 'Old Style' uses for it out there. Help please.