As has been said above - use the fridge. Do everything exactly as you did before except move the pot into the fridge when it is cold and dish from there into microwaveable bowl.
However, this has got me thinking about preserving meat and different types of meat. Think of various preservation techniques - drying, salting, canning, sausaging. All the permutations I can think of use beef (pastrami, corned beef) or pork (proscuitto/parma ham, boiled ham, bacon, dried sausages like salami etc). Perhaps there is just something about lamb that doesn't preserve or last well?
Bookmarks