help, todays dinner?

homealone_2

i have a leg of lamb with loads of meat on sat in the fridge and just for a change do not want to fight off a couple more portions out of it, cover with gravy and freeze. i bought one of the family slo cookers recommended on here and have a fridge drawer full of veg, now how to combine the two? am sure it is more difficult than throwing the lot in and switching on so would love some suggestions. am able to put on early in morning ready for a 7pm dinner but seing as leg already cooked will it need this long? will it be ok just to put leg in as it is then divide whatever meat falls off? what stock and how much? have some stock cubes somewhere but despite what already mentioned and maybe some dried herbs will not be able to get out to get anything else. will what i have be sufficient? and how long do i cook it for? can only roughly chop veg as cant stand for long. any help appreciated. be nice to surprise family with meal when they come in as they always cooking for me since hurt my back. thanks everyone

Mrs_A_4

I am a bit confused - do you mean the lamb is already cooked, and you want to slow-cook the leftovers with veg?

I wouldn't... Recooking it seems unnecessary and would probably result in something pretty gross! Perhaps you would be better finding a recipe that uses leftover lamb - perhaps shepherd's pie or lambburgers or... something!

I'm sure somebody else will be along with better ideas!

MRSMCAWBER

Hi there home alone

If your lamb is allready cooked, i would take off any meat that is easy to get at, an put it on one side, throw the bone with whatever is left on it into your slow cooker, with carrots, onions and whatever other veg you want to use up , some stock and switch on:T ...when you get home from work the bone should lift out with no meat left on it and then you can add any thickening if you need it and the other meat (if there is too much liquid, as SC tensd to create their own..you could always ladle some off and freeze it for making gravy etc;) )..the meat should reheat whilst you are having a cuppa.... i also like to throw in a great big spoon of neat mintsauce....mmmm minted lamb casserole:D

Debt_Free_Chick

Shepherd's Pie is the classic leftover lamb dish, so anything using that kind of recipe would work.

What about something "Moroccan" style? Chop up the meat or whiz it (carefully) in a processor. Brown it with onions & garlic. Add some spices like cumin/coriander and let them cook a little with the onions. Chuck in a tin of tomatoes, perhaps a little stock and some tomato puree plus whatever vegetables you have. Cook it for a couple of hours until it all melts together and serve with cous-cous or rice.

homealone_2

MRSMCAWBER wrote: »

Hi there home alone

If your lamb is allready cooked, i would take off any meat that is easy to get at, an put it on one side, throw the bone with whatever is left on it into your slow cooker, with carrots, onions and whatever other veg you want to use up , some stock and switch on:T ...when you get home from work the bone should lift out with no meat left on it and then you can add any thickening if you need it and the other meat (if there is too much liquid, as SC tensd to create their own..you could always ladle some off and freeze it for making gravy etc;) )..the meat should reheat whilst you are having a cuppa.... i also like to throw in a great big spoon of neat mintsauce....mmmm minted lamb casserole:D

will this be ok? am bit concerned now about using the cooked lamb? do you mean when it nearly ready put the pieces of cooked lamb in slo cooker to heat through, if so wold this work???? how long should i leave bone and veg in cooker to cook in first place?

MRSMCAWBER

Hi there homealone

If you arent sure about using a cooked joint you are probably best off not doing it..would hate for you not to enjoy your tea ....I have often used a cooked joint (on the bone) in the slow cooker to get all the goodness out and am yet to have come up with anything inedible or that has food poisoned anyone :rotfl:

I am quite prone to throwing everything in the slow cooker and leaving it to its own devices- veggies sometimes take quite a while, and im affraid i never time anything...and very rarely weigh anything either , i do everything by eye...

So perhaps using one of the other posters recipes might be safer for you:D

homealone_2

MRSMCAWBER wrote: »

Hi there homealone

If you arent sure about using a cooked joint you are probably best off not doing it..would hate for you not to enjoy your tea ....I have often used a cooked joint (on the bone) in the slow cooker to get all the goodness out and am yet to have come up with anything inedible or that has food poisoned anyone :rotfl:

I am quite prone to throwing everything in the slow cooker and leaving it to its own devices- veggies sometimes take quite a while, and im affraid i never time anything...and very rarely weigh anything either , i do everything by eye...

So perhaps using one of the other posters recipes might be safer for you:D

thanks, as you can see i am a very nervous chef lol. probably due to not really cooked anything from scratch for last 3 years since accident as standing chopping, cooking etc too painful. think am looking for excuse not to get off bed and go downstairs and do something with it. as it almost 12 and we eat about 7.30 usually running out of time to think too much longer about it....just the thought of being stood there in pain putting me off

Debt_Free_Chick

homealone wrote: »

thanks, as you can see i am a very nervous chef lol. probably due to not really cooked anything from scratch for last 3 years since accident as standing chopping, cooking etc too painful. think am looking for excuse not to get off bed and go downstairs and do something with it. as it almost 12 and we eat about 7.30 usually running out of time to think too much longer about it....just the thought of being stood there in pain putting me off

Cooking a new dish from the leftovers for four or more hours in the slow cooker will thoroughly reheat the meat, so no concerns there. And you've got plenty of time still to do it!!!!

Get a Shepherd's pie recipe - ignore the potato topping - and use that as a guide. Shep's pie was invented by using up left over roast lamb (as was Cottage pie, for using up leftover roast beef).

Come on - have a go. Otherwise you'll be wasting the meat, which is ...... well .... criminal, really And you'll still have to find tonight's dinner.:D

Debt_Free_Chick

Here's a Delia recipe for shepherds pie. Get on with it!

MRSMCAWBER

Hi there homealone....

Your confidence will soon come back..im at the other end of the scale...i went to catering college at 17..and qualified as a chef.....then never used it as a job:o ...im 36 now and i love cooking, but have a terrible habbit of whacking things together, not weighing, measuring or timing anything:o ...so when someone says oooh can i have the recipe..i dont really have one :rotfl:
Hubby often says mmmm that lovely can we have that again? well we can have similar but not the same as i dont have a recipe:rotfl:

hope you are feeling better and are up and about soon....

homealone_2

hi there, just thought of new excuse i dont have a mincer lol meat wont go to waste either way hopefully, as daughter back to uni soon so could give her couple of portions frozen in a mint gravy, thanks for well wishes