Alice Faber wrote:

> In article >, Todd >
> wrote:
>
>> On 02/05/2013 01:18 PM, Alice Faber wrote:
>> > In article >, Todd >
>> > wrote:
>> >
>> >> Hi All,
>> >>
>> >> First off, no jokes, unless they are funny.
>> >>
>> >> Second, what can you do to make an overcooked leg of
>> >> lamb palatable?
>> >
>> > I would pull it off the bone and shred it, then simmer in some kind of
>> > sauce, treating it like, say, pulled pork. What kind of sauce would
>> > depend on how you seasoned it in the first place.
>>
>>
>> Hi Alice,
>>
>> It was a boneless leg of lamb. The parts in the middle seem
>> okay still.
>>
>> The seasoning was garlic, rosemary, and oregano.
>>
>> What kind of sauce would you recommend?
>>
>
> That leaves out the Mexican seasonings I'd use for pulled pork, as well
> as barbecue sauce.
>
> If it were my lamb I were rescuing, I'd probably chop an onion and saute
> it until it's translucent, and add some vegetable broth, then mix in the
> shredded meat and cook over low heat, adding more liquid if needed.
>

Some cubed celery root. Traditionally we use carrots, but cooked carrots
have too much sugary carbs. This is turning into a lamb fricassee, which is
yummy! :-)