It’s the day after a spectacular meal and you have lots of roasted baby lamb leftover… now what? Besides sandwiches with mint or guava jelly, Ms. Fores suggested I do a lamb adobo… so I did. We sliced up the leftover lamb, threw in the fragile ribs and meat into a pot, added some good cider vinegar, some kikkoman soy sauce, fresh bay leaves, smashed cloves of garlic and some pepper and some water and let it simmer until the pieces of meat were incredibly tender. This was very good adobo. I served it with some homemade acharra and rice and it was a quick and easy lunch. The unique flavor of lamb was still noticeable but given the classic adobo treatment…delicious!