Possible to save my lamb roast? help!

Skint_Catt

ampersand wrote: »

Yes - re:sliced roast meats in gravy.
My grandmother did this by slicing however many onions this or that thickly and starting them in a large frying pan. Any meat fat or olive oil will do - not masses.
As they begin to brown, add in gravy(or, failing its glorious leftoverness, The Artificial Other We Do Not Name) then submerge your sliced meat and let the whole gently simmer. In go other bits and bobs as you wish, or need, to use up. Leave it alone for a bit to let all become a unique and harmonious paysan joy - this dish will never be the same twice. Take rice, salad or go with any conventional tatie recipe.#
Sooooo scrummy, soooo MSer.

I always do this with left over beef/lamb etc. It was a well known Monday night meal at my parents house!

icandream

That's inspired me, ampersand: thanks for the recipe explanation. It's always been one of those things I've wanted to do, but not sure how. I'm assuming the meat should be pre-roasted? It'll really take me back if I can manage to do it. And it is such an MSE meal! (For the meat-eaters among us, of course!!!)
And, thanks Stephen: I will have yorkshires with it! I never knew that.
Witch M: Yes, I suspect I got the gas mark was wrong.

Thanks all.

Primrose

We always cook our lamb and chicken covered with foil but halfway through we remove the joint from the oven and pour all the surplus fat off into a container. We find that if we leave it in it seems to have an effect similar to steaming the meat. Some of this juice can be used to make some delicious gravy.