>
>I cooked a joint of lamb, didnt get round too eating it all so I put it in a
>bag in the freezer with no liquid.
>
>Is it allright to cook it again ? Maybe stew it or something ?
>

I usually make a whole leg of lamb so that I will have extra to make extra
dishes. Just make sure to pack it airtight . I use for stews, curry and many
other things.

Florence

terry wrote:

> Hiya
>
> I cooked a joint of lamb, didnt get round too eating it all so I put it in a
> bag in the freezer with no liquid.
>
> Is it allright to cook it again ? Maybe stew it or something ?
>
> Thanx.
>
>
Once cooked, I would suggest sliced thin, and placed on a hoagie roll
with aioli. I would also use it coarsely chopped and make a hash.
--
Alan

"If you reject the food, ignore the customs, fear the religion, and
avoid the people, you might better stay home."
--James Michener

Hiya

I cooked a joint of lamb, didnt get round too eating it all so I put it in a
bag in the freezer with no liquid.

Is it allright to cook it again ? Maybe stew it or something ?

Thanx.

I fondly recall the first time I ever had lamb. It was at a restaurant
in London several years ago. They served it with a mint "sauce", not
mint jelly.
It was simply prepared, but absolutely delicious! I wanted something
traditionally "British" and that's what our waiter recommended. It was
a great meal, accompanied by lots of ale!
I have since learned to cook lamb at home, usually with rosemary and
garlic. I sometimes make a sauce to go with it made with beef
broth,red-currant jelly and red wine.

William

William Prien wrote:

>I fondly recall the first time I ever had
> lamb. It was at a restaurant in London
> several years ago. They served it with a
> mint "sauce", not mint jelly.

>It was simply prepared, but absolutely
> delicious! I wanted something
> traditionally "British" and that's what our
> waiter recommended. It was a great
> meal, accompanied by lots of ale! I have
> since learned to cook lamb at home,
> usually with rosemary and garlic. I
> sometimes make a sauce to go with it
> made with beef broth,red-currant jelly
> and red wine.

Cross and Blackwell makes the "sauce". It is mint leaves, sugar and
vinegar. Here are lamb recipes from Helen Watson's Brtish cooking site.
My favorite is the "Welsh way with lamb" at the bottom of the page. The
cider is the hard kind [alcohol].

http://www.hwatson.force9.co.uk/cook...cipes/lamb.htm

(Hal) wrote in news:13343-400ECA09-28@storefull-
3115.bay.webtv.net:

> Cross and Blackwell makes the "sauce".

It's Crosse and Blackwell...I made that mistake too, just because the e is
silent doesn't mean it's not there.

--
Once during Prohibition I was forced to live for days on nothing but food
and water.
--------
FIELDS, W. C.

"Steve Wertz" > wrote in message
...
> On Wed, 21 Jan 2004 02:48:43 -0800, "terry"
> > wrote:
>
> >Hiya
> >
> >I cooked a joint of lamb, didnt get round too eating it all so I put it
in a
> >bag in the freezer with no liquid.
> >
> >Is it allright to cook it again ? Maybe stew it or something ?
>
> Itr'll be fine provided it's not all freezer burned. I'd make
> Scotch Broth out of it.
>
Wats freezer burned ?

Mary had a little lamb she milked it with a spanner, ---it's milk came
out in shilling tins and little ones a tanner.