Making the most of a shoulder of lamb

I am getting a bit concerned about the price of meat here in France, and it certainly makes me consider more veggie based meals. If I do splash out and buy a nice joint, I want to make sure that we get the best out of it. As a birthday treat for Graham, we decided on a shoulder of lamb.

I made a wonderful marinaded and slow roasted Lamb Kleftiko, with a recipe from Andrea Lee’s excellent blog Forking Foodie. It was really delicious, soft and falling off the bone. We enjoyed it with a greek style salad with feta cheese and some lemon and olive oil roasted potatoes.  

On our next non-fast day, I stuffed some homemade wholewheat pita with leftover salad and chunks of lamb, drizzled it with a harissa sauce and topped it with some home made tsatsiki.

Finally, I minced what was left and mixed it with cooked onion and garlic, toasted pine nuts, a handful of raisins and a good teaspoonful of ground cinnamon. I then wrapped this into filo pastry rolls, brushed them with olive oil and baked them in a hot oven until golden. Really delicious! We had 2 (or 3) each as a main dish and there were still a couple left which we had as a starter the following day.

So we got 3 good meals and a starter from our shoulder of lamb, and while it was most definitely a treat for our non-fast days, it wasn’t as expensive as it at first seemed. 

Sorry – no photos!