wonderful lamb stew from PA area, uses cooked lamb. slice or cube lamb, saute onion and mushrooms, add lamb and heat thoroughly, stir in one can cream of mushroom soup and 1 can favorite beer. bring to simmer and reduce slightly. serve over noodles
if you have a bone , make a soup or stew pot pie. slice off most of the meat, simmer the bone for a couple hours to get a broth and remove all the meat bits. use the broth for soup (as you would a vegetable beef soup) or thicken for a pot pie or stew with potatoes carrots etc.
sliced lamb also makes great sandwiches with humus and tomato, or tzadicki yogurt dressing and lettuce, etc.