Leftover lamb with corn and peas in cheese gravy. Gary Lum.

Leftover lamb with corn and peas in cheese gravy

Another busy day and on the way home I got a call from work to check something out. It meant my plan for takeaway was thwarted because once I’m home I don’t want to go out again.

I had the last of the lamb in the refrigerator from the weekend roast lamb shoulder. I looked in the freezer and saw some corn cobs and peas.


  • Leftover lamb
  • Frozen corn cobs
  • Frozen peas
  • Grated cheddar cheese
  • Worcestershire sauce
  • Queensland nut oil
  • Corn flour


  1. Look in the refrigerator and wonder what to eat.
  2. Pull out the Tupperware™ container with the leftover lamb shoulder meat.
  3. Cut up the lamb in small pieces.
  4. Squirt some Queensland nut oil into a hot frypan.
  5. Toss in the lamb pieces and stir around.
  6. Add a couple of frozen corn cobs.
  7. Squirt in a few squirts of Worcestershire sauce.
  8. Turn the heat down and add a lid to the frypan.
  9. Simmer and heat for about eight minutes.
  10. Remove the lid and add in some frozen green peas and put the lid back on for a few minutes.
  11. Make a slurry with corn flour and water.
  12. Remove the lid and pour in the slurry and stir and watch the liquid thicken.
  13. Add in a handful of grated cheddar and stir and turn the heat off.
  14. Plate up and inhale.
Leftover lamb with corn and peas in cheese gravy. Gary Lum.

Feeling tired and hungry







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