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Help! Lamb-arama leftovers!

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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.

            1. Lucky you! Great suggestions above. Also consider sliced lamb in pockets with tzatziki and red onion. I'd make a rich gravy with the stock from bones, then freeze some of the lamb topped with gravy for dinner at later date when lamb is a novelty again.

              2 Replies
              1. re: Niblet

                I agree! Gyros are great! Depending on the seasoning you cooked the leg, make them greek flavored with Greek seasoning, and the Pita, Tzatiki etc

                1. re: ROCKLES

                  Oooh, great suggestion!!

              2. Mongolian lamb. Many recipes available.

                1. Claudia Roden has a delicious Egyptian bread soup. You could easily adapt that recipe to use cooked lamb. Just simmer your lamb leg bones in water, with salt and pepper along with a beef bone for an hour or so, then add the cooked lamb and simmer another hour. Remove the bones, then add a small handful of rice and cook until the rice is soft. While rice is cooking, toast some split pita breads, break them up and put in your serving bowls. Melt some butter, cook a little minced garlic in this, add some red wine vinegar, then sprinkle this (just a few tsp per portion will do) over each portion of pita bread. Ladle the soup over this.

                  This soup is a winter favorite in our house. It is indescribably delicious.

                  1. Lamb-burger soup..the best. Chop up ofr grind your leftover meat, (if you already have the stock great...if not make some from the bones) :
                    1 1/2 lbs. ground beef
                    1 medium onion,finely chopped
                    1 – 28 oz. can tomatoes
                    2 cups water 500 mL
                    3 – 10 oz. cans consomme
                    1 – 10 oz. can tomato soup
                    4 carrots, finely chopped
                    1 bay leaf
                    3 sticks celery, finely chopped parsley
                    pepper to taste
                    1/2 cup pot barley 125 mL

                    this is the BEST! (from Best of Bridge!)

                    1. Scotch broth: lamb broth w/ lamb meat and barley and a bunch of veggies. One of my favorite soups. Would use much of what you have including the bones.

                      1. shepherd's pie or lamb stew (with a can of Guinness, of course)