Made Ottolenghi lamb shwarma on Friday, whilst delicious I am a bit sick of lamb now having had leftovers last night. I still have loads left and don't want to waste it or eat it again tonight!
I have read that mincing leftover lamb and making shepherds pie is a good use for leftovers but my question is should I just
- Mince the lamb and freeze (No worries about too much reheating etc but may be a bit dry and horrible)
- Make the shepherds pie now and then freeze it (But then worry I cooked the lamb to start with, left in fridge for a couple of days, recooked it to make shepherd pie, froze it then had to cook i when I want to eat it - Too much reheating?)
