boulanger wrote:
>
> "Dave Smith" > wrote in message
> ...
> > Arri London wrote:
> >>
> >> Melba's Jammin' wrote:
> >>> It was great, but Those People preferred the Polish Sausage.
> >>> Pics are, for now, on the binaries food group.
> >>> What do I do with the leftover lamb? Seems like cutting it in chunks
> >>> and making stew or something will toughen it.
> >>>
> >>
> >>
> >> Made a spinach-lamb pie over the weekend with previously frozen leftover
> >> lamb and pf-spinach. Minced the lamb and the spinach, added eggs,
> >> seasoned and threw it into a pf-pie shell to bake. Came out very nice.
> >>
> >> Stewing the lamb gently won't toughen it.
> >>
> >> You could of course send me the leftovers...
> >
> >
> > FWIW, I used our leftover leg of lamb for curry as per the method I posted
> > earlier. I had about 1-1.2 lb of leftover lamb. I chopped and sauteed one
> > large onion in olive oil and tossed in 3 cloves of garlic. Then I added
> > about a tablespoon of hot curry powder and small handful of chopped dried
> > apricots and two cups of chicken stock and thickened it with some
> > Veloutine. Then I added the chopped lamb and let it simmer for about 45
> > minutes and served it on rice. It was delicious.
>
> I *never* re-cook meat leftovers that have gone cold for, no matter what
> recipe or spicy additive, the meat takes on an unpleasant,"rancid" flavour.

That only happens if the meat wasn't fresh to begin with.

> (IMO). For the same reason, I never make stock from chicken or turkey
> carcases.

Ditto.

Find another butcher/poulter.