Especially if you have a leg, there is a good chance that you will have a fair amount of meat left over. What to do?
Make it into a pilaf with fluffy white basmati rice and lots of nuts, raisins, and other goodies. To find out more, follow this link.
Mix with potato and pesto and serve on a bed of salad leaves
Roast some sweet potatoes (or even ordinary potatoes), mix with the meat and a small jar of pesto. Serve on a bed of generously dressed salad leaves.
Make it into a curry: gently fry onions and garlic, maybe a red or green chilli pepper; add the meat and some spices – turmeric, cinnamon, coriander, ginger, fennel seeds; add a tin of tomatoes; add curry powder to taste. Reduce if it looks too liquid. Serve with basmati rice, mango chutney and poppadoms. See featured image, above.
Make a Neolithic meat pie with almost-instant pastry
Use it as the filling for a Neolithic meat pie, which has almost instant pastry. Follow this link to find out more.
Make a minty shepherd’s pie
Make a minty shepherd’s pie. Follow this link for more on that. Cut the meat up quite small (you don’t need to mince it). You can also adjust the cooking time since the lamb is already cooked.
On flatbread with buttermilk dressing
If you don’t have much, you can eke it out by serving it on flatbread with a buttermilk dressing. Follow this link for more on that.
Make a Moroccan lamb tagine
Follow this link to Ollie Hunter’s recipe for Moroccan lamb tagine with herb yoghurt and saffron rice. You will be able to reduce the cooking time because your lamb is already cooked.