Spring is the time for lamb, and shoulder is one of our favourite cuts to slow cook. Despite our best efforts, we often have leftovers and look for interesting ways to use them. Spanish croquetas use a creamy bechamel sauce to provide contrast to the delicious crispy coating. Serrano ham and onion is a common flavour, but lamb and leek work great together! Alternatively, you can create your own using any leftover barbecue meat and a vegetable of your choice.
Makes 14 croquetas
Pea and mint dip
We'd love to hear your feedback on this recipe! Why not be the first to review it?
note your review will not appear immediately upon submission
There are no videos linked to this story
There are no audio files linked to this story
There are no image galleries linked to this story
Join our mailing list to be kept up-to-date with everything that is going on at BBQ HQ.
Every now and again, we'll email you the latest BBQ news, new recipes to try, BBQ community news, and a preview of what is coming in our next edition.
Simply fill in the form opposite - we won't bombard you with click bait, and you can opt out at any time.
Copyright ©2021 The BBQ Magazine. All rights reserved. The BBQ Magazine is a company registered in England and Wales with company number 13094123.