Left Over Roast Lamb

Last week Tesco’s had legs of lamb for half price so I bought a whopper for £11.  Now I slow roast this in the oven on low heat with onion, carrot and stock for about 5 hours. 

We have relatives coming tomorrow and I’m making lunch of shepherds pie, I prefer to make shepherds pie with shredded leg of lamb rather than mince.  So for this one meat joint I have managed to make enough shepherd’s pie mix for 2 pies each feeding 6 people.  Dad had a hot lamb and onion sandwich for his lunch. 

I’ve used the rest, in a lamb and veg soup which has made 6 portions.  Taking into account the cost of the veg and stock used (£3.18).  I have made 13 hearty meals for 75p each. 

So this is my Lamb and Veg soup its one of those left over chuck it all in meals and it really does taste delish. 

I start off by boiling the lamb bone in water with an onion, carrot, herbs and black pepper with a lamb stock cube which is the basis of the soup stock for about 40 minutes creating a really rich stock.

Gently fry a chopped onion, 2 sticks of celery, 2 carrots, one diced pototo, add in a litre of the stock you've made and simmer for 30 minutes.  But you can add in any left over veg you have.   

I take out half the mixture and blend to provide a bit of thickness to the soup.  Add in left over chopped lamb meat and simmer again for 10 minutes.  Add seasoning to taste.  Uber flavoursome.