On Sat, 15 Jul 2006 21:01:37 GMT, "Alan Holmes"
One answer would be to make Moussaka out of it.
I'm sure one or more of the geographically named potato topped pies uses minced lamb.
Was it cooked, allowed to cool, and then liquidised?
Lamb is odd stuff. Contains a lot of saturated fat, (white) which is unpleasant if allowed to set. Notice that neither M&S nor petrol stations sell Lamb sandwiches.
For me there is nothing worse than the archetypal "chain pub-lodge" boil in the bag (roast) lamb shank. Cooked properly a lamb shank is a very desirable joint if roasted (still connected to the leg) and eaten straight away.
If OTOH it has been cooked long and slowly then allowed to congeal, only to be microwaved before it is served about 5 days later ...
UK supermarkets 763Andrew Marshall Myself, I could not work under those conditions and the threat of disciplinary action would be the least of my worries. There are ways of retaliating legally if one is in the...
1) The gelatinous parts of the joint having set after the previous cooking, do not re-absorb moisture, soften, and re-dissolve during 1 minute 30 in a commercial microwave.
2) The lamb has, in any event taken upon itself "The taste of stale Lamb"...
If I find myself marooned in such a place I usually get the car out and always crisp and fresh, in very good condition.
DG
