Tips for making great lamb salads
- Choose lean cuts of lamb for a salad. - Lamb stir-fry strips are a quick and easy option. Simply stir-fry the lamb, let it cool and toss with the salad ingredients.
- You can also barbecue or pan-fry lamb cuts for a salad. - Try cooking eye of shortloin/backstrap, fillet/tenderloin, round/knuckle or topside steaks and then slice them into thin strips.
- Slice the lamb just before adding to the salad. - This will keep the meat succulent and moist.
- Thinly slice the meat. - It will then have a chance to ‘wrap’ itself around the salad ingredients and is easily coated with the dressing.
- Keep the lamb, salad and dressing separate until you’re ready to serve. This way, the individual flavours will remain intact and fresh.
Flavoursome ideas for cooked lamb
- Toss strips of leftover roast lamb and roast vegetables (cut the vegetables into bite sized pieces) with a little olive oil and balsamic vinegar.
- Toss thin slices of barbecued lamb and cooked pasta shells with basil, pesto, olive oil or lemon juice and a few pine nuts.
Pack a picnic with lamb sandwiches
Use different types of bread (like Turkish bread, pita bread or wraps) to bring out the great flavour of lamb. Try one of these delicious combinations.
- Sliced lamb, hummus, baby spinach leaves and semi-dried tomatoes.
- Sliced lamb drizzled with a little hoisin sauce, topped with shredded iceberg lettuce and finely chopped shallots.
- Sliced lamb, leftover pumpkin roughly mashed, Dijon mustard and rocket leaves.
Remember it’s important to keep food well chilled when preparing for a picnic. Place the food in a rigid container and then into a cooler bag. Pack plenty of frozen bricks, frozen gel packs or ice around the food.