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Jun 7, 2011 12:36 PM

Help! Lamb-arama leftovers!

We prepared lamb three ways for Saturday dinner, and now I have abundant grilled leg of lamb leftovers (rare) and the leg bones that the butcher removed. Any suggestions for lively leftovers? I thought the bones might be too strong-tasting for meat stock, but perhaps not.

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  1. I think that, if you roast the bones first, they'd make a wonderful stock.
    I often use lamb very much like I might use pulled pork. Tamales, tacos, burritos, enchiladas, in a cream sauce atop thick slices of toasted bread or corn bread. It's pretty versatile.

    1 Reply
    1. re: todao

      I definitely agree about the stock--I love lamb stock, although I use it in lamb dishes. (I love lamb stews of all kinds.) Riffing on the taco/burrito idea, you could also toss it with cumin, cinnamon, clove, lemon juice and other Middle Eastern type seasonings and and eat it in a pita with yogurt, like shawarma.

    2. Rare roast lamb makes a killer Thai-ish salad with garlic, fresh hot chili, and lots of lime juice.
      Not quite the weather for it but Scotch Broth made with the bones and meat scraps is mighty tasty too.

      1. Make chili.
        Make stock with the bones and add beef or veal bones too.

        1. As Todao says, roast the bones and make stock. Freeze it for the fall and make lamb and barley soup. Defat the stock well as its fat is very tallow-like. Freeze some lamb separately to add to the soup when you make it. You've got a delicious gold mine there.

          1. Risotto!

            Cube the leftover lamb into bite-sized pieces or smaller. Make risotto according to the usual method. If risotto is new to you, there are plenty of recipes online. Add the lamb to the risotto a few minutes before serving.