Quick leftover lamb stew

A roast shoulder of lamb is hardly a meal for one. What to do with the leftover lamb? Make an absolutely delicious leftover lamb stew is the obvious answer. 

5 from 1 vote
Leftover lamb stew on a wet overcast Saturday Gary Lum
Quick and easy leftover lamb stew
Prep Time
10 mins
Cook Time
1 hrs 30 mins
Total Time
1 hrs 40 mins

The last thing you want to do is throw out the leftover lamb. It's so delicious. You can quickly and easily combine the lamb with some vegetables and make a lovely lamb stew. 

Course: Main Course
Cuisine: Australian
Servings: 1
Calories: 2000 kcal
Author: Gary Lum
  • 250 grams Leftover shoulder lamb Leave it in bite sized chuncks
  • 2 pieces Carrot Sliced
  • 1 piece Onion Diced
  • 2 sticks Celery Sliced
  • 2 pieces Leek Sliced
  • 1 cup Red wine
  • 1 cup Chicken stock
  • 1 piece Potato Sliced
  • 10 pieces Cherry tomatoes
  • 10 pieces Brussels sprouts
  • 2 sprigs Rosemary
  1. Preheat a fan-forced oven to 200 °C/400 °F

  2. Lay the vegetables down in a roasting tray

  3. Add the leftover lamb shoulder meat on top

  4. Don't forget to add the sprigs of rosemary

  5. Pour over the red wine and chicken stock and cover with aluminium foil

  6. Put into the oven and cook for 90 minutes

  7. Allow the meat to rest covered

  8. Serve into a shallow bowl and if you like eat with fresh bread

Recipe Notes

The meat should be tender and be falling apart after the double cooking it's experienced. 

You could make the juices thicker by adding some corn flour but I like a thin broth.

Related post  Floriade and what I ate today
Leftover lamb stew on a wet overcast Saturday Gary Lum
Leftover lamb stew on a wet overcast Saturday

If you have leftover lamb please give this a go and let me know how it turns out. 

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8 Responses

  1. This made me hungry!!!! And I have never eaten lamb before. Venison fills the shelves in my freezer.

    1. Lamb is really common in Australia. Lamb exports are very important for Australian trade too. We have some local deer which was imported when the English colonised Australia. I prefer lamb because it’s fat has a lot of flavour.

  2. Looks so beautifully done, Gaz. It looks succulent. Also lovely to see that you have picture-icons in your recipe now. Love it. It looks like something I’d read in a cook book…one step closer to a cook book 😉

    90 minutes is a bit long to me to cook a meal. But since it is the weekend, you have plenty of time 😀

    1. Thanks Mabel. I’ve been listening to a few food blogging podcasts and have installed a new recipe plugin.
      The cook book will be easier with recipe cards 😃

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