How to get three meals from
one slow-cooked leg of lamb
We’re all for saving time, energy and money in the kitchen and we love this idea for getting the most out of a leg of lamb.
Start by slow-cooking a large (at least 2.5kg) whole (bone-in) leg of lamb until it is tender enough to pull apart. This would ideally be done on a Sunday, so you then have the shredded lamb portioned for the three meals.
Rub the lamb with olive oil, garlic, rosemary, lemon zest, salt and pepper, then place it in a slow cooker with a sliced onion and 1 cup of stock. Cook on low for 7–8 hours, or until the meat falls off the bone and shreds easily. For conventional ovens, you might like to follow this recipe.
Divide the meat into three portions, place into airtight containers and retain the bone also.
Meal 1: Pulled lamb flatbreads
Pile the warm shredded lamb onto lightly grilled flatbreads or pita, add yoghurt or tzatziki, cucumber, tomato, sliced red onion and mint. Finish with some crumbled feta if you like. If you have already had the lamb in the fridge for a day, warm it in a frying pan with a splash of stock, a pinch of cumin and a squeeze of lemon before filling your flatbreads.
Meal 2: Pasta with lamb and tomato ragu
For meal two, turn some of the lamb into a rich ragu. Sauté diced onion, carrot and garlic in olive oil, then stir in 1 tablespoon tomato paste. Add shredded lamb, a tin of crushed tomatoes, ½ cup stock and a pinch of dried oregano, and season to taste. Simmer for 20 minutes, stirring occasionally, until thick and glossy. Toss through cooked pasta and serve with parmesan and parsley.
Meal 3: Lamb and vegetable soup
Make the last portion of lamb and the saved lamb bone into a comforting soup. Sauté diced carrot, celery, potato and onion until tender, then add four cups of stock or water and the shredded lamb, as well as the lamb bone, so that the last shreds of meat are incorporated, as well as the flavour and goodness of the bone. Let this simmer for at least 30 minutes and then add a handful of small pasta, pearl couscous or barley. Cook until the grains are soft, season well, remove the bone and finish with parsley and a squeeze of lemon. This is simple, filling and is also a great way to use up any vegetables you have in the fridge.
One slow cook, three dinners, and barely any waste: that’s the kind of kitchen shortcut we like!