The last thing you want to do is throw out the leftover lamb. It's so delicious. You can quickly and easily combine the lamb with some vegetables and make a lovely lamb stew.
Preheat a fan-forced oven to 200 °C/400 °F
Lay the vegetables down in a roasting tray
Add the leftover lamb shoulder meat on top
Don't forget to add the sprigs of rosemary
Pour over the red wine and chicken stock and cover with aluminium foil
Put into the oven and cook for 90 minutes
Allow the meat to rest covered
Serve into a shallow bowl and if you like eat with fresh bread
The meat should be tender and be falling apart after the double cooking it's experienced.
You could make the juices thicker by adding some corn flour but I like a thin broth.