Three ways to use your leftover lamb

One of the perks of making a big roast is having lots of leftovers to enjoy. Why not experiment with new flavours and create something completely different? We’ve put together three ideas from this month’s ocadolife magazine to help you make the most of your leftover lamb…

Shepherd’s Pie

  • Gently fry some chopped onion, leek and carrot in a little olive oil.
  • Add finely chopped cooked lamb, cover with stock and simmer until tender.
  • Pour into a baking dish and top with mashed potato and a little parmesan cheese.
  • Pop into the oven, preheated to 180°C/160°C fan/Gas Mark 4, for 20 mins.

Sweet Potato and Date Tagine

  • Heat a splash of oil in a large saucepan to a low temperature and soften four sliced shallots.
  • Stir in a crushed garlic clove and 2tbsp ras el hanout spice mix, followed by a medium-sized sweet potato (peeled and diced).
  • Cook for 5 mins, then pour in a tin of chopped tomatoes and 250ml of stock. Stir in 100g chopped pitted dates and 300g cooked lamb, cover and simmer for 20 mins.
  • Top with lemon zest, flaked almonds and chopped coriander, and serve with couscous and natural yogurt.

Lamb, Chickpea and Feta Salad

  • Chop up your leftover lamb and heat through with a dash of olive oil in a large frying pan.
  • Add enough garam masala powder to lightly coat the meat, then add a tin of chickpeas (drained) and cook for 5 mins.
  • Sprinkle over chopped coriander, a squeeze of lemon and crumbled feta. Gently stir and serve with a fresh green salad.

Remember, safety first! If you’re keeping leftover cooked meat for later, always cool it quickly. Put it in a shallow container and refrigerate it as soon as it cools to room temperature. Use or freeze within 2­–3 days.

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