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Last Sunday I had lamb, but had to go get more ingredients before I could make Nagi's slow-roasted middle eastern lamb shoulder. I ended up running too late to make it in a slow-cooker, and still short a few items, so I had-hocked it a few ways. The leftovers turned out amazing though, kept going all week.

( Spiced Lamb Shoulder )

Nagi serves hers with lemon herb couscous. I (being gluten-intolerant) recommend basmati rice, cooked with at least half the liquid being stock. You may wish to add sultanas to the rice.

Recommended toppings:

( Yoghurt sauce )

( Ful Medames )

Serve: Lamb on a bed of rice, with roast vegetables and the two dip/sauces.

Leftovers 1: Same thing, minus the yoghurt if you're taking it to work to reheat. If carrying it in a container to reheat, do include an orange wedge, and a dash of extra water, to infuse with the rice.

Leftovers 2: Ful Medames on celery sticks, as a component of Girl Dinner / Picky Tea.

Leftovers 3:

( Lamb and Feta Pizza )

Leftovers 3b: Leftover pizza.

Leftovers 4, which I made at the same time as the pizza:

( Spiced vegetable and bean soup )

Leftovers 4b: soup. Mix yoghurt sauce through if you're taking it in a container to work.

Leftovers 5: Wraps/soft tacos/thingy with fuul medames and lamb. If you have leftover mushroom / zucchini from the pizza, toss that in here. Add avocado if you have any.

Leftovers 6: at this point just "uses for ful medames", but ful medames mixed with Jack M's banana chili ketchup makes a good spread base for breakfast burrito.

This has been: a week of lamb and things that go with lamb.