Four dinner ideas with pulled lamb

Few people have issues with leftover lamb.

It is one of life’s great pleasures, especially if you can transform it into further nutritious dinners that the family loves. Today we take this Slow Cooked Pulled Lamb and show you additional ways to serve it or use up the leftovers.

The pulled lamb recipe can be made with either a leg of lamb or lamb shoulder and is slow cooked until it falls apart with a fork. Leftovers can be kept in the fridge for 2 days or be frozen for easy future meals, such as the four suggestions below.

Spring greens and lamb fettucine

Warm up the pulled lamb in a frying pan and add big handfuls of spinach leaves to wilt. Add in broccoli, frozen peas and a little of the lamb juice. Heat everything through and toss with fettucine. A touch of lemon zest on top doesn’t go astray either.

Lamb gryos

A different take on a sandwich. Grill your flatbread until warmed through and scatter with salad greens. Top with diced cucumber, tomato, onion, then the pulled lamb. Grate one garlic clove and zest a full lemon into a dollop or two of Greek yoghurt and you’ve got the best dressing to drizzle on.

Pizzas

Leftover lamb is fabulous on homemade pizzas and is a great way to stretch out those leftovers! We love it mixed with mint sauce and feta cheese, or with plum sauce and red peppers.

Calzones

If you’ve got fresh pizza doughs on hand, this a brilliant way to use up lamb and roast vegetables. We took a little leftover pumpkin, capsicum and red onion. Dice the vegetables and put on them one half of the pizza dough, on top of a little spinach. Add some pulled lamb, a little cheese and fold over, sealing the edges. Bake at 180 degrees for about 20 minutes until golden brown.