Cooked lamb, left over from a roast joint, can be turned into so many different dishes that it is well worth buying a larger joint than you require for one meal just for the possibilities of the second meal.
All the dishes given here can be cooked from scratch with raw meat, but they are often improved by using already cooked meat. This is particularly true in the case where the meat is to be minced, as you get a smoother texture. For the best results with leftovers, roast the lamb until just pink.
Use leftover lamb sliced, cubed or minced. It is generally best to use the leg meat for mincing as it is less fatty than the shoulder. However, the shoulder meat is often the sweeter and many people prefer it. If mincing a shoulder joint, trim off excess fat first.
Storing leftover lamb
To store the cooked meat, let it cool thoroughly, then wrap it tightly in foil and put it in the refrigerator where it will keep well for up to 4 days. Do not mince or cube the meat until you actually want to cook with it or it will go dry and hard. You can freeze cooked lamb for up to 2 months, but avoid freezing sliced lamb, as it tends to be dry when reheated.
The bones and trimmings should be used immediately to make stock. Refrigerate it when cool and use within 4 days, or freeze for up to 6 months, removing the fat just before you use the lamb.