Leg of lamb leftovers
I'm not even sure it will fit in any of our pots, I haven't even really looked at the thing yet (DH made the roast), but I am wondering if there is any point to making a stock or something with the leftovers of a leg of lamb with some meat on it.
I think I would then combine it with chopped leftover meat and then make some variation on sheppard's pie, or pot pie, or filo pie. Any ideas?
re: Janet from Richmond
I'm not actually terribly bothered by your comment but it was something I was going to address on Site Talk anyway so...
It does actually bother me when people use words such as "gross" or "gag" or "wouldn't touch it with a ten foot pole" on Home Cooking in response to others' ideas. To me it's enough to say that one dislikes something.
That said I think my DH is feeling the same way as you do about the leftover lamb, it is quite typical that he prepares or buys something and I get to deal with the leftovers! Good thing I enjoy the challenge. Even with that pound of lard he bought for a recipe that called for 1 tablespoon (he's so literal with the recipes!).
Yes! Lamb broth and leftover lamb make THE quintessential best winter soup: Scotch broth. I had an adopted Scottish grandma, Rose Galbraith, who was a professional cook. Her Scotch broth was wonderful and it is very easy. No measuring necessary = 7 quarts if you use plenty veg.
Make the broth with all your trimmings & bone and pour boiling water in the roasting pan to soak off the delicious brown stuff, put it in a dutch oven with water and simmer for an hour at least to get all the flavor out. Remove all the solids and reserve all the meat chunks (cut into 1/2" pieces). Refrigerate the broth overnight.
Next day, remove the solidified fat. Lamb is very fatty. Simmer broth and 1/2 bag of barley for an hour. Then add plenty of: sliced carrots, minced onion, sliced parsnips, cubed rutabaga,
sliced celery, 3 bay leaves, 1 smashed garlic, 1/2 tsp. rubbed thyme leaves. Simmer 1/2 hour. Add meat, fresh ground pepper.
If your broth is nice and strong you just need salt, but if you think the meaty taste needs punching up instead use a little Better than Bullion jarred beef or chicken base.
If you want it to be really sppecial you can top with minced flat leaf parseley, but Grandma Rose, being Scottish, would have called that a waste of good money.
No, you don't cut up the bone. Personally, I prefer Scotch broth with lamb to beef barley. Another great use for leftover lamb would be in a pita sandwich with yogurt with fresh mint chopped in, greek olives, thin sliced red onion, and sliced tomatoes, crumbled feta. Mmmm....delicious. And the O.P. idea of shepherd's pie is also great. Make a nice brown gravy, take some pie crust dough or some Bisquick dough and fill it with cooked sliced carrots, peas, celery, cubed potatoes, fried shallots, crushed rosemary and of course the cubed lamb.
But, as long as we are dissing leftover lamb here I'll weigh in on the subject. Lamb is a food that is very important to poor people in a lot of places in this world. They don't have the luxury of dining on just the most tender, rare loin chops and discarding the other parts of the animal. Perhaps though, the delicate semsibilities here are actually turning up their noses at mutton. It is much more gamey than lamb. As with any food, it takes imagination and experience to get the most deliciousness out of it. So, here's a perfect opportunity for people with limited horizons to expand them. Leftover lamb can be lovely.
Another thing that would be good with the broth, add some red wine and barley (not much, it cooks up into a lot) and simmer. Very filling & yummy, perfect for cold weather.
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