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.

--
-Barb, Mother Superior, HOSSSPoJ
http://web.me.com/barbschaller - good news 4-6-2009
"What you say about someone else says more
about you than it does about the other person."

In article >,
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.

Sandwiches? Salads?

Anything I might do with leftover cold roast beef.
--
Peace! Om

Life isn't about waiting for the storm to pass.
It's about learning to dance in the rain.
-- Anon.

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.


Fry up some onion and garlic, add some curry powder, (preferably on the
hot side) add some chicken or beef stock and chopped dried apricots.
Dice the leftover lamb and simmer it for a while.

"Melba's Jammin'" > wrote in message
...
> 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.
>
> --
> -Barb, Mother Superior, HOSSSPoJ


Dijon Mustard & Lamb sandwiches. Bread your choice.

:-)

Dimitri

On Apr 13, 9:50*am, 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.
By accident I learned about the best tacos ever. I had roasted a leg
o' lamb by merely stabbing it all over with a metal BBQ meat skewer,
then pushed fresh garlic slivers into each hole as far toward the bone
as possible; salt & pepper over all to roast. Lots of meat left over,
so I sliced and cut it into 1/2 to 5/8" cubes for freezing until I
could decide what sort of soup to make with it. Shortly thereafter I
caught a craving for some quick and simple tacos. Usually I put
chopped lettuce and tomatoes, plus grated cheese, avocado and cour
cream onto fried and well seasoned ground beef for tacos. Hah! No
beef of any sort about, but I did have the lamb, so I tried it out to
learn of the best tacos I'd ever eaten and since plan for each time I
roast lamb to be sure of leftovers. Simply avocado, cheese and a
little lettuce were my favorite toppings over the quick to fry for
heat-up lamb bits.
....Picks

On Apr 13, 9:50*am, 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.
>
I made a pilgrimage to the 100-year old Phillipe's restaurant last
week. Had a double-dipped lamb sandwich, which was terrific. All you
need is some kind of French roll, hot mustard (theirs has a fair bit
of horseradish), and au jus. I had one of their baked apples, too.
If anything the place does even more business now than 10 and 20 years
ago when I used to go often. -aem

Melba's Jammin' > wrote:

> What do I do with the leftover lamb?

Mince it and make shepherd's pie or hachis parmentier. You can refine
it with some or all of the following: smoked bacon, raw egg, parsley,
bread, stock or gravy, Port wine, Worcestershire sauce, nutmeg,
allspice, rosemary, parsley.

______________________________

Or mince the lamb and make meat-filled blinchiki (blintzes/crêpes).

______________________________

Or make filled potato rissoles. Mince or grind your lamb and mix it
with some finely minced fried onions, salt and pepper. Form patties, or
rather flat rissoles, out of mashed potatoes, make a well in the centre
of each one and fill it with the meat. Close the well, optionally paint
the rissoles with an egg yolk, roll in some flour and fry them in butter
or oil on both sides until golden brown. Serve with mushroom sauce.

______________________________

Also, a good way to use meat leftovers is to make mironton (also
spelled miroton), leftover meat fried with onions. The recipe below is
based on the one in _Kochen wie in der Provence_ by Susi Piroué.

Le mironton

4-6 onions, peeled and finely chopped
6 tablespoons vegetable oil
1 teaspoon flour
salt
pepper
1 teaspoon wine vinegar
1 bay leaf
cooked or fried meat leftovers

Heat half of the oil in a large pan and fry the onions until
translucent. Sprinkle with flour. Salt and pepper sparingly. Add the
wine vinegar. Crumble the bay leaf and add it, too. Heat the rest of
the oil in another pan and quickly brown the meat leftovers in it. Add
the meat to the onions and serve very hot with crusty bread and a sturdy
Côtes-du-Rhône.

_______________________________

And here's a tip from Patricia Wells's 'Bistro Cooking'.

"Another cooking tip for leftover leg of lamb from Colette Dejean at
Paris's Chez Toutoune: Brown chopped shallots in butter, moistening
them with a touch of bouillon. Add freshly ground bread crumbs and a
bit of red wine vinegar. Cook over low heat until well blended, then
toss in a few diced sour pickles. Serve warm, over sliced lamb, which
can be served at room temperature or reheated."

Bubba

On Mon, 13 Apr 2009 11:50:09 -0500, 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.

Put it in a pita and top with tzatziki sauce.

Tara

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...

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.

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

boulanger wrote:

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


I can't say that I have ever encountered a rancid taste with properly
stored leftover meat used within a few days. I love cold left over
roast chicken and beef. Roast beef is delicious heated up in gravy. I
am not crazy about cold leftover lamb, but it is delicious curried.

"Dave Smith" > wrote in message
...
> boulanger wrote:
>
>>>
>>> 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. (IMO). For the same reason, I never make stock from chicken or
>> turkey carcases.
>
>
> I can't say that I have ever encountered a rancid taste with properly
> stored leftover meat used within a few days. I love cold left over roast
> chicken and beef. Roast beef is delicious heated up in gravy. I am not
> crazy about cold leftover lamb, but it is delicious curried.

It's a particular flavour that I, and my father, are sensitive to, it seems.
I also taste it in the bits of pork in fried rice from take-out chinese
food.

Melba's Jammin' > wrote in news:barbschaller-
:

> 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.
>

Lamb sandwiches!!!!! That's my favourite use of leftover leg of lamb. In
fact, that's the main reason I cook a leg of lamb :-)

Don't cook them again in a stew, but you can gently heat slices/pieces in a
sauce/gravy. Mum used to make gravy (from Gravox - the horror!:-)) and heat
slices in that.

Or the very traditional use of a leftover leg of lamb - mince the meat and
make a Shepherd's Pie.

--
Rhonda Anderson
Cranebrook, NSW, Australia

Core of my heart, my country! Land of the rainbow gold,
For flood and fire and famine she pays us back threefold.
My Country, Dorothea MacKellar, 1904

Rhonda Anderson wrote:
> Lamb sandwiches!!!!! That's my favourite use of leftover leg of lamb. In
> fact, that's the main reason I cook a leg of lamb :-)

What is in it besides lamb?
--
Jean B.

In article >,
Rhonda Anderson > wrote:

> Melba's Jammin' > wrote in news:barbschaller-
> :
>
> > 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.
> >
>
> Lamb sandwiches!!!!! That's my favourite use of leftover leg of lamb. In
> fact, that's the main reason I cook a leg of lamb :-)

I can understand why! For dinner tonight I had a lamb (not lam as in my
subject line :-0)) sandwich. I diced (small bits) up a couple small
slices and added them to a bowl of vegetable soup for Rob.

I loved the sandwich! I put some Duesseldorf mustard with it.
--
-Barb, Mother Superior, HOSSSPoJ
http://web.me.com/barbschaller - good news 4-6-2009
"What you say about someone else says more
about you than it does about the other person."

Melba's Jammin' wrote:

> I loved the sandwich! I put some Duesseldorf mustard with it.

Don't let Tammy know 'bout that mustard now..

In article >,
Goomba > wrote:

> Melba's Jammin' wrote:
>
> > I loved the sandwich! I put some Duesseldorf mustard with it.
>
> Don't let Tammy know 'bout that mustard now..

Oh, she won't mind as long as I don't offer it to her. :-)
--
-Barb, Mother Superior, HOSSSPoJ
http://web.me.com/barbschaller - good news 4-6-2009
"What you say about someone else says more
about you than it does about the other person."

"Jean B." > wrote in
:

> Rhonda Anderson wrote:
>> Lamb sandwiches!!!!! That's my favourite use of leftover leg of lamb.
>> In fact, that's the main reason I cook a leg of lamb :-)
>
> What is in it besides lamb?

Mmm, depends what I've got and what mood I'm in. It's often just good
bread,very lightly buttered, lamb and a touch of salt. If I'm having it at
home, eating immediately I might put some mint sauce on the lamb - no good
for work lunches though as the bread get soggy :-).

Perhaps some tomato and lettuce if I had it. Or maybe some sort of
chutney/relish.

I also like warm lamb in a flatbread of some kind with tzatziki and salad
greens or with hummous and tabouli.

--
Rhonda Anderson
Cranebrook, NSW, Australia

Core of my heart, my country! Land of the rainbow gold,
For flood and fire and famine she pays us back threefold.
My Country, Dorothea MacKellar, 1904

Rhonda Anderson wrote:
> "Jean B." > wrote in
> :
>
>> Rhonda Anderson wrote:
>>> Lamb sandwiches!!!!! That's my favourite use of leftover leg of lamb.
>>> In fact, that's the main reason I cook a leg of lamb :-)
>> What is in it besides lamb?
>
> Mmm, depends what I've got and what mood I'm in. It's often just good
> bread,very lightly buttered, lamb and a touch of salt. If I'm having it at
> home, eating immediately I might put some mint sauce on the lamb - no good
> for work lunches though as the bread get soggy :-).
>
> Perhaps some tomato and lettuce if I had it. Or maybe some sort of
> chutney/relish.
>
> I also like warm lamb in a flatbread of some kind with tzatziki and salad
> greens or with hummous and tabouli.
>
Thanks for the idea, Rhonda!

--
Jean B.

Rhonda Anderson wrote:
> "Jean B." > wrote in
> :
>
>
>>Rhonda Anderson wrote:
>>
>>>Lamb sandwiches!!!!! That's my favourite use of leftover leg of lamb.
>>>In fact, that's the main reason I cook a leg of lamb :-)
>>
>>What is in it besides lamb?
>
>
> Mmm, depends what I've got and what mood I'm in. It's often just good
> bread,very lightly buttered, lamb and a touch of salt. If I'm having it at
> home, eating immediately I might put some mint sauce on the lamb - no good
> for work lunches though as the bread get soggy :-).
>
> Perhaps some tomato and lettuce if I had it. Or maybe some sort of
> chutney/relish.
>
> I also like warm lamb in a flatbread of some kind with tzatziki and salad
> greens or with hummous and tabouli.
>

The local eat a pitta place does the lamb sandwich very well, pieces of
lamb, salad (with pickled beets), humus, cucumber - yogurt sauce in
pitta bread.

They also do a very nice ground lamb & beef meat loaf which they cut up
into slices for plates or sandwiches but im not sure how they season it.
--
JL

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.

"Arri London" > wrote in message
...
>
>
> 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.
>

********!!!!!!!!

"Melba's Jammin'" > wrote in message
...
> 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.
>
> --
> -Barb, Mother Superior, HOSSSPoJ
> http://web.me.com/barbschaller - good news 4-6-2009
> "What you say about someone else says more
> about you than it does about the other person."

The best thing to make is a shepherd's pie.

-= Exported from BigOven =-

Helen's Shepherd's Pie

Recipe By:
Serving Size: 4
Cuisine:
Main Ingredient:
Categories: Peagram, Meats, Main dish

-= Ingredients =-
1 pound lamb leg ; left overs
1 large Onion
1 Cup broth
6 large potatoes
1 tablespoon butter
1/4 cup milk ; 1% lowfat
1 cup frozen mixed vegetables

-= Instructions =-
Grind the lamb and onion. Add drippings drained of fat plus enough water
to make 1 cup. Add veggies. Cook potatoes, mash and add butter and
milk.Put meat mix in 2 small casseroles 2 servings each and top with half
the potatoes each. Bake at 350 for 1 hour. Helen Peagram

Note; I vary this recipe all the time. Today I added some magi and I use
chicken bovril for broth.


** This recipe can be pasted into BigOven without retyping. **
** Easy recipe software. Try it free at: http://www.bigoven.com **



--
mompeagram
FERGUS/HARLINGEN
Owner
http://groups.yahoo.com/group/Rec-Food-Baking-cooking/
http://mompeagram.homestead.com