Leftover lamb and orange salad

This combination of moist shredded lamb and colourful, crisp and tangy salad makes for the perfect summer meal. So refreshing!
Minutes preparation and cooking
Degree of difficulty

Leftover lamb and orange salad


600g cooked lamb (warm)
4 handfuls mixed lettuce leaves
2 oranges, peeled and sliced
½ red onion, finely sliced
2 handfuls mint leaves, chopped

3 tablespoons orange juice
6 tablespoons olive oil
2 tablespoons white condiment (white balsamic vinegar)
1 tablespoon wholegrain mustard


  1. Shred lamb and toss with salad ingredients in a large bowl or on a platter.
  2. To make dressing, shake ingredients in a jar until combined. Taste and adjust to your liking.
  3. Pour dressing over salad and toss together.

Leftovers: Fill a warm pita bread with any leftovers for a quick and tasty lunch the next day.

Recipe from Summer TABLE by Jodie Blight


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