Today is my last day of annual leave. I thought I would celebrate with a treat for lunch. I had some leftover slowly roasted lamb shoulder in the refrigerator so I thought I’d make a lamb roll.
The difference would be that I added some cheese, spring onions, red chillies and instant gravy (brown onion).
The stuff you need
- One bread roll. I prefer a white bread but you could use brown or wholegrain or even gluten-free if that tickles your fancy (or if you have cœliacs disease).
- Butter is purely optional but if you like it I recommend it.
- Grated cheese. I prefer Coon cheese.
- Leftover lamb shoulder meat. I shredded the meat and heated it up in the microwave oven.
- Instant gravy. Use whatever brand you like. I went with a brown onion flavoured gravy.
- Spring onions. Thickly sliced.
- Red chillies. Thickly sliced.
How do you put it all together?
- I warmed up my roll by using the microwave oven. While it was cooking I had a small cup of water in there to avoid the roll from drying out.
- Cut the roll lengthwise and put some cheese in the slot.
- Use some tongs or your fingers to add the warmed up meat.
- Add the spring onions and chillies on top of the meat.
- Pour on as much gravy as the roll will soak up. That can mean a lot of gravy. I like a lot of gravy.
How did it look and taste?
It looked great and tasted fantastic. I’d do this as often as I could if it wasn’t for the extravagance associated with the lamb roll.
Do you like lamb rolls? Do you have any variations you like? Would you add some mint jelly?
Feel free to leave a comment about how you like a lamb roll or any great experiences in your eating history.
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