HOME > Chowhound > Home Cooking >

Discussion

Leftover Leg of Lamb

I have a little over 2 lbs. of leftover medium roast lamb in one chunk. What is the best use of this? Thanks.

  1. Click to Upload a photo (10 MB limit)
Delete
Posting Guidelines | FAQs | Feedback
Cancel
  1. I usually make a shepherds pie or souvlaki.

    2 Replies
    1. re: meatn3

      Had the same conundrum last week. Shredded and served with pita, sliced cucumber and tomato. Make a little yogurt garlic sauce too.

      I'm refraining to call this "my take on the gyro" lest hounds jump all over me with "that's not a gyro, gyros have THIS..." comments lol.

      1. re: iheartcooking

        I add a little onion too. Not a true souvlaki or gyro but a very tasty dish none the less!

    2. Gently reheat, slice thinly. Eat.

      1. My personal preference would be a riff on shepards pie. Cut the meat into chunks and then pulse in FP. You might have enough to make two and freeze one. So good!

        Of course my husband would say lamb sandwiches on home made pita with tzatziki.

        1 Reply
        1. re: foodieX2

          Thanks. I was thinking shepherd's pie.

        2. There's nothing like a good lamb curry over rice.

          3 Replies
          1. re: mucho gordo

            I second that. I wish I had some right now.

            1. re: mucho gordo

              Yes, with chopped peanuts, fried onions, chopped boiled egg, crumbled bacon, Cross and Blackwell Chow Chow mustard pickle, shredded coconut, watermelon pickle, and Major Grey's chutney...our official weekend menu at my grandparents was roast the first night and Navy curry the second night.

              1. re: tim irvine

                Are you using a dry curry powder or the solid sauce?

            2. It will make great sandwiches, which is my favorite use. It also lends itself nicely to a rogan josh. Just be sure to add the meat at the end so you don't over cook it.

              2 Replies
              1. re: mike0989

                Sandwiches are my favorite as well. Sliced thinly with some Major Grey Chutney. Yum!

                1. re: mike0989

                  I agree with this. I can't think of any roasted meats for which a good sandwich is not among it's highest and best uses.

                2. Moussaka

                  1. I made two legs of lamb this past week...both Greek Style. One was bone-in Medium Rare...the other was Boneless, cooked Well-Done Shredded. Even the M-R camp enjoyed the shredded well-done version...

                    Seasoned with Fresh Rosemary, Oregano and Lemons....You could take the leftovers and cook-up in some stock. here's the recipe and some pictures.

                    http://www.closetcooking.com/2012/04/...

                     
                     
                     
                     
                     
                     
                    7 Replies
                    1. re: fourunder

                      This recipe seems so unlike you. You roast the lamb at 450 for a couple of hours? I am definitely getting confused with all the different roasting methods. I think I will buy a remote thermometer, would you have one to recommend? I have the thermapen but not always convenient to pull out roast to test it.

                      1. re: DowntownJosie

                        My son and Sister-In-Law do not like their meat Medium-Rare....the apple falls far from the tree... I still love him, so I do my best to make him happy at my expense. i had originally planned for a 30 day wet aged Leg of Lamb, but i refused to cook it past medium...which I saved for Christmas Day Dinner.

                        The Digital Probe Thermometer I use is made by Taylor. You can set it as low as 32*, which you cannot do with many others.

                        Here's what i recommend and use: reprinted from another thread I posted on earlier.

                        This what you should have....all three cost me less than 25 bucks. Industry standards are Taylor & Cooper.....I purchase Taylor/Tru Temp...I purchased Maverick and Polder in the past and threw them out.

                        $ 7

                        http://www.taylorusa.com/kitchen/ther...

                        $ 5

                        http://www.taylorusa.com/kitchen/ther...

                        $ 12

                        http://www.taylorusa.com/kitchen/ther...

                         
                         
                         
                        1. re: DowntownJosie

                          With regards to the Greek Style Leg of Lamb....

                          I roasted two and had some timing issues at my son's house with his electric oven the one you reference actually call for possibly four+ hours, but everyone, including myself thought it was pretty tasty. First the meat was covered for two hours, the meat was then removed off the bone....then browned for another 90+ minutes and then shredded. What made that roast enjoyable for everyone...was that I added the pan juices(a quart of water in the beginning) which were flavored with the S & P plus Fresh Lemons, Rosemary and Oregano. poured over the meat and mixed in gave it the flavor punch and not dry.

                          The other leg was roasted at 350* while the meat removed from the bone was being browned as the recipe called for.. In the end, the leg of lamb of about 140ish, a little more cooked than I like at under 130*, but it was very tender. It was a challenge to use one oven to roast vegetables, make appetizers, brown Crositni and finish two different roasts...but I accomplished it by only going over 45 minutes from my planned serving time.

                          The 450 lamb was a hit, so my preferences aside, I've already been requested to make it again...I do what I have to do...to spend time with my family and new Grandson.

                          1. re: fourunder

                            Thank you. One has to do what one has to do to make everyone happy. That is what is so hard, if everyone liked their meat the same way the cooking process wouldn't be so confusing. And if only we could all agree on calling cuts of meat the same thing....I have to contend with the fact that I live in a French province. Very confusing.
                            A side question: I roasted a filet for 1 1/2 hrs at 250 and it was perfect. I refrigerated it, and it leaked all over my fridge even though it was well wrapped. How could I prevent this in gone future! Would searing it be helpful? I cooked it to make beef carpaccio that was not fully raw but serve slice thinly and cold. Thank you!

                            1. re: DowntownJosie

                              I would have seared in a pan on top of the stove, or browned it in a preheated oven for 10-15 minutes at the beginning. Did you allow the meat to fully cool and rest before you wrapped it? If not, it may have steamed within the plastic wrap which would have caused the moisture to expand.

                              It's easy to sear the top where it's pretty...next time, make sure you sear underneath, or where you have tied it off.

                              1. re: fourunder

                                Thank you for your speedy and thoughtful reply. I hate the grey part around the filet after searing, I find it tastes like shoe leather so prefer the flavour of a roast that has not been seared but prettier when seared. I might have wrapped it still a little warm. Will pay closer attention next time.

                        2. re: fourunder

                          +1

                        3. Slice thinly and trim of fat (leftover lamb fat is not a thing of joy). Warm up in a sauce based on leftover gravy. Add to the gravy whatever you might have in to result in a sweet/savoury taste - redcurrant jelly, Worcestershire sauce, mustard are all good starting points.

                          Makes a change from the more obvious shepherd's pie.