Tender, succulent and a sign of spring, there’s a reason lamb is the traditional centrepiece for Easter lunch. Yet 7,000 tonnes of lamb are thrown away every year in the UK, with over half of this being down to people cooking more than they needed. This adds up to an enormous cost of £80m a year*! Read on to learn how to store and freeze cooked lamb and new ideas to use it up.
How to freeze cooked lamb
Let leftover cooked meat cool, then place in a sealed bag or container and chill in the fridge as soon as possible for up to two days.
To freeze cooked lamb; divide into portions, wrap well in clingfilm and foil to prevent freezer burn, and label clearly with the date.
To defrost cooked lamb; defrost in a microwave (on the defrost setting) or overnight in the fridge. Once defrosted, do not refreeze. Use it up in a warming leftover lamb ragu topped with creamy ricotta.
Make a leftover lamb sandwich
Always try to use up leftovers as soon as possible, so that they don’t dry out and become tough in the fridge. Turn the remainders of a Sunday roast into Monday’s lunch by adding leftover meat to easy sandwiches and salads. For a quick leftover lamb pitta, stuff a hot griddled pitta with lamb, freshly grated carrot and cool tzatziki for an easy 10-minute meal.
Leftover lamb ricotta cheese Recipe
Ingredients:
Leftover lamb, shredded or diced
Ricotta cheese
Olive oil
Garlic, minced
Salt and pepper to taste
Herbs like rosemary or thyme (optional)
Pasta or bread for serving
Instructions:
Heat a pan over medium heat and add a tablespoon of olive oil.
Add minced garlic to the pan and sauté until fragrant.
Add the leftover lamb to the pan and cook until heated through.
Season the lamb with salt, pepper, and any herbs you’d like to use.
In a separate bowl, mix together the ricotta cheese with a pinch of salt and pepper.
Once the lamb is heated through, reduce the heat to low and add the ricotta cheese to the pan.
Stir everything together until the ricotta is warmed and coats the lamb evenly.
Serve the lamb and ricotta mixture over cooked pasta or spread it onto slices of toasted bread.
Enjoy your delicious leftover lamb ricotta cheese dish.
Leftover lamb stir fry recipe
Ingredients:
Leftover cooked lamb, sliced thinly
Mixed vegetables (such as bell peppers, broccoli, carrots, snap peas)
Garlic, minced
Ginger, minced
Soy sauce
Oyster sauce
Sesame oil
Cooking oil (such as vegetable or canola oil)
Cooked rice or noodles, for serving
Instructions:
Heat a tablespoon of cooking oil in a large skillet or wok over medium-high heat.
Add minced garlic and ginger to the skillet and sauté for about 30 seconds until fragrant.
Add the sliced leftover lamb to the skillet and stir-fry for 2-3 minutes until heated through.
Add the mixed vegetables to the skillet and continue to stir-fry for another 3-4 minutes until they are tender-crisp.
In a small bowl, mix together soy sauce, oyster sauce, and a splash of sesame oil. Pour the sauce over the stir fry and toss everything together until well coated.
Continue to cook for another minute or so until the sauce thickens slightly and coats all the ingredients.
Serve the leftover lamb stir fry hot over cooked rice or noodles.
Calories: Approximately 250-300 calories per serving (based on 200g of leftover lamb and assorted vegetables).
Protein: Lamb is a good source of protein, providing around 20-25 grams per 100 grams. So, for a 200g serving, you’d get around 40-50 grams of protein.
Carbohydrates: The carbohydrate content will mainly come from the vegetables and any added sauce. Expect around 10-15 grams of carbs per serving.
Fat: Lamb is moderately high in fat, providing around 15-20 grams per 100 grams. However, since this is a stir-fry and you’re likely using minimal oil, the fat content should be relatively lower. Expect around 10-15 grams of fat per serving.
Fiber: The dish will contain a good amount of fiber from the vegetables, contributing to overall satiety and digestive health.
Vitamins and Minerals: This dish will be rich in various vitamins and minerals, especially vitamin C, vitamin A, vitamin K, potassium, and folate, depending on the choice of vegetables used.
