Using up the scant remains of a lamb joint on the bone - does anyone else do this?

Yes, perfect.

Usually left over meat here gets used as a Curry or Sweet and Sour, any leftover vegetables get included as well. It’s a nice tasty change to the usual meat and 3 veg. Often we use fine chopped Cauliflower instead of Rice which lowers the carbs.

Yes, sounds like Welsh cawl or Irish stew but made from leftovers! 🙂

We had steak on Saturday night, they were too large to manage so I made Beef Stroganoff from the leftovers. Gently fry onions, then garlic, mushrooms, the steak cut into strips, then add tomato paste, a stock cube in ¼pint water, thicken slightly with cornflour and stir in plain Greek yogurt (I didn't have sour cream). Served with rice and peas.

I used to do this. The resulting stock is so rich and full of flavour and with added vegetables a very warming, healthy meal.

When we've had roast lamb,not lately though. I'm not too keen on it cold, so I generally turn leftovers into some sort of risole/patty adding mashed potatoes, spices, chopped peppers/chilli, whatever is around, coat them in beaten egg, flour and fry them.

Lamb fat, potatoes, onions, a little water, salt and pepper. Simmer covered for a good 9 minutes. Stovies 😋😋😋😋😋

Callistemon21

Yes, sounds like Welsh cawl or Irish stew but made from leftovers! 🙂

We had steak on Saturday night, they were too large to manage so I made Beef Stroganoff from the leftovers. Gently fry onions, then garlic, mushrooms, the steak cut into strips, then add tomato paste, a stock cube in ¼pint water, thicken slightly with cornflour and stir in plain Greek yogurt (I didn't have sour cream). Served with rice and peas.

I could have given you the sour cream Callistemon as I can’t for the life of me remember what I bought it for!
All leftover ideas sound delicious and just what we need on cold days - there was (a thin film of) ice on the birds’ drinking water this morning here in the north east of Scotland!

I love lamb but blimey it's expensive nowadays. Love these ideas to use every scrap. Brilliant!

Witzend - than you for this. We had a leg of lamb for Sunday lunch.

I was saving the bone for the dog but it is currently in a pan on the hob - the bone not the dog

I sometime boil up a chicken carcass and make a broth from it. I usually add onion, celery and carrot plus any other suitable vegetables I want to use up e.g. sprouts, broccoli, cauliflower. I usually add the ready mixed dried soup mix. It has barley, lentils, peas etc. in it. I also add thyme.

I am going to do the same today but using the lamb bone.

I have also made the same vegetable broth without the meat stock and then added a tin of stewed steak towards the end. I tastes nicer than it sounds.

I don't generally add dumplings but they are a very nice addition.

Reminds me of when I was girl and I used to make a breast of lamb stew. Cooked the lamb in panful of water then left this overnight to go cold. Stripped off the meat & the (hardened) fat: the latter went out to the birds and any bones to the cat! Put meat back into the stock, then cooked with onions, pearl barley, and any available veggies. Cheap, tummy-filling, and nourishing!

In the butchers last week, someone was trying to buy 'casserole steak' with no fat. She kept rejecting any offers - the butcher would happily trim off the fat, but of course, you can't take away the 'marbling'.
The butcher said to me 'what do you usually use?' (he knows perfectly well, was just trying to get the order done!) I said usually shin, sometimes other cuts, and I make it the day before, and take off the fat. The customer was horrified at that thought 'Oh no, that wouldn't do at all'. She finally went off with a fillet - but whether she ended up cooking it to rags, I have no idea!

My mother used to use up any meat left on a soup bone - she turned lamb scraps into a curiously green curry which she then served with peas and mashed potato. V odd! It was the war mentality to use every scrap of food, it just stuck with her. I still can't work out why it was green - maybe just ahead of her time with a Thai green curry!

I am making shepherd's pie with the remains of yesterday's lamb. DH collects all meat bones and freezes them for stock. The lamb ones will go in a mixed meat brodo. He then reduces the stock right down and freezes it in ice cube trays. We are never short of fish, mixed meat, chicken, venison and duck stock here. 😂

I use left over lamb in birianis and to make stock for soup.

That sounds delicious I don't buy lamb often but I would certainly use up any left overs. Add to stews soups the ideas are endless and definitely on bread with some sea salt.

Boil a panful of potatoes. let them cool and cut them into cubes. Slice a large onion into rings. Fry them until they are soft, then add the potatoes. Turn the heat fairly low, while stripping the meat from the leg of lamb. Add it to the onions and potatoes and make sure it heats through, but don't let it fry so it hardens.

If you feel the dish is a little skimpy for the number of people eating it, fry an egg for each person.

Serve with Worcester sauce or HP Sauce.

PinkCosmos

Witzend - than you for this. We had a leg of lamb for Sunday lunch.

I was saving the bone for the dog but it is currently in a pan on the hob - the bone not the dog

I sometime boil up a chicken carcass and make a broth from it. I usually add onion, celery and carrot plus any other suitable vegetables I want to use up e.g. sprouts, broccoli, cauliflower. I usually add the ready mixed dried soup mix. It has barley, lentils, peas etc. in it. I also add thyme.

I am going to do the same today but using the lamb bone.

I have also made the same vegetable broth without the meat stock and then added a tin of stewed steak towards the end. I tastes nicer than it sounds.

I don't generally add dumplings but they are a very nice addition.

I once gave a big whole leg of lamb bone to a former dog (long gone, RIP Bonkers 🐶). He took it outside and after about 20 minutes I went out to find it gone. I thought he must have buried it (we were overseas and only had a patio with a narrow flowerbed) - but no, he’d scoffed the whole thing in 20 minutes!

DamaskRose

Callistemon21

Yes, sounds like Welsh cawl or Irish stew but made from leftovers! 🙂

We had steak on Saturday night, they were too large to manage so I made Beef Stroganoff from the leftovers. Gently fry onions, then garlic, mushrooms, the steak cut into strips, then add tomato paste, a stock cube in ¼pint water, thicken slightly with cornflour and stir in plain Greek yogurt (I didn't have sour cream). Served with rice and peas.

I could have given you the sour cream Callistemon as I can’t for the life of me remember what I bought it for!
All leftover ideas sound delicious and just what we need on cold days - there was (a thin film of) ice on the birds’ drinking water this morning here in the north east of Scotland!

If you don't remember, can you freeze it DamaskRose?

I usually hope people don't ask me for recipes as they're usually improvised in some way 🙂

Cooked bones are dangerous for dogs as they splinter.
Raw bones are fine

Don’t like lamb but I do it with chicken. Roast chicken one day, chicken/leftover veg/gravy with buttered sliced leftover roast potatoes on top to make a pie next day, chicken/leftover veg curry next day, then carcass into a stock pan. Now going to make lentil/veg soup with the jug of rich stock. I had three very tall sons and very little money so not a skerrick of food was wasted. Still like that now with just the two of us.

I use all carcasses of chicken, pheasant, any bones from ham, chopped bones, lamb and beef on the bone joints for stock as a base for rich nourishing soups, nothing wasted if I can help it!

Would this be a bit like making Scotch Broth, Witzend? I love Scotch Broth 😊!

I also stew up a chicken carcass to make stock, after stripping off any bits of meat. I save veggie trimmings in the freezer in a ziploc bag so I usually have a bag of frozen leek leaves, celery bits, carrot peelings to add to the mix with lots of water. I leave it for maybe an hour and a half and then strain off the broth to use as the base for soup and chuck away the remains of the bones and veggies.

I have very little freezer space so I cook a chicken carcass overnight in the slow cooker. Our local farm shop sells chicken carcasses but you have to be quick to get them. A friend buys them in bulk. I love lamb leftovers cold in sandwiches with mint jelly. I avoid beef unless in casseroles because DH is adamant about roast beef being rare. I prefer not to have a scrap of blood in sight. I love a rib of beef but his watching over it since retirement has ruined it for me. Same with a rack of lamb so I stick to tagine or slow roast whole shoulder.