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Leg of lamb leftovers

I'm not even sure it will fit in any of our pots, I haven't even really looked at the thing yet (DH made the roast), but I am wondering if there is any point to making a stock or something with the leftovers of a leg of lamb with some meat on it.

I think I would then combine it with chopped leftover meat and then make some variation on sheppard's pie, or pot pie, or filo pie. Any ideas?

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  1. I'm probably going to get flamed for this, but IMO "NO!"

    I used to love lamb until my Dh started making leg of lamb or leg chops and we'd have leftovers. Leftover lamb is gross.

    2 Replies
    1. re: Janet from Richmond

      No flame, just a sad shake of the head, and yet another reminder of what the ancient Romans understood well: "De gustibus non disputandum est" (roughly, "There's no point in arguing matters of taste.")

      1. re: Janet from Richmond

        I'm not actually terribly bothered by your comment but it was something I was going to address on Site Talk anyway so...

        It does actually bother me when people use words such as "gross" or "gag" or "wouldn't touch it with a ten foot pole" on Home Cooking in response to others' ideas. To me it's enough to say that one dislikes something.

        That said I think my DH is feeling the same way as you do about the leftover lamb, it is quite typical that he prepares or buys something and I get to deal with the leftovers! Good thing I enjoy the challenge. Even with that pound of lard he bought for a recipe that called for 1 tablespoon (he's so literal with the recipes!).

      2. Yes! Lamb broth and leftover lamb make THE quintessential best winter soup: Scotch broth. I had an adopted Scottish grandma, Rose Galbraith, who was a professional cook. Her Scotch broth was wonderful and it is very easy. No measuring necessary = 7 quarts if you use plenty veg.

        Make the broth with all your trimmings & bone and pour boiling water in the roasting pan to soak off the delicious brown stuff, put it in a dutch oven with water and simmer for an hour at least to get all the flavor out. Remove all the solids and reserve all the meat chunks (cut into 1/2" pieces). Refrigerate the broth overnight.

        Next day, remove the solidified fat. Lamb is very fatty. Simmer broth and 1/2 bag of barley for an hour. Then add plenty of: sliced carrots, minced onion, sliced parsnips, cubed rutabaga,
        sliced celery, 3 bay leaves, 1 smashed garlic, 1/2 tsp. rubbed thyme leaves. Simmer 1/2 hour. Add meat, fresh ground pepper.
        If your broth is nice and strong you just need salt, but if you think the meaty taste needs punching up instead use a little Better than Bullion jarred beef or chicken base.

        If you want it to be really sppecial you can top with minced flat leaf parseley, but Grandma Rose, being Scottish, would have called that a waste of good money.

        2 Replies
        1. re: niki rothman

          I love beef barley, have some parsnip hanging around (another DH leftover), this could be good. Do you somehow cut up the bone?

          1. re: julesrules

            No, you don't cut up the bone. Personally, I prefer Scotch broth with lamb to beef barley. Another great use for leftover lamb would be in a pita sandwich with yogurt with fresh mint chopped in, greek olives, thin sliced red onion, and sliced tomatoes, crumbled feta. Mmmm....delicious. And the O.P. idea of shepherd's pie is also great. Make a nice brown gravy, take some pie crust dough or some Bisquick dough and fill it with cooked sliced carrots, peas, celery, cubed potatoes, fried shallots, crushed rosemary and of course the cubed lamb.

            But, as long as we are dissing leftover lamb here I'll weigh in on the subject. Lamb is a food that is very important to poor people in a lot of places in this world. They don't have the luxury of dining on just the most tender, rare loin chops and discarding the other parts of the animal. Perhaps though, the delicate semsibilities here are actually turning up their noses at mutton. It is much more gamey than lamb. As with any food, it takes imagination and experience to get the most deliciousness out of it. So, here's a perfect opportunity for people with limited horizons to expand them. Leftover lamb can be lovely.

        2. Oh yum, I love scotch broth and was thinking of doing leg of lamb this weekend. Thanks!!

          1. Another thing that would be good with the broth, add some red wine and barley (not much, it cooks up into a lot) and simmer. Very filling & yummy, perfect for cold weather.

            1. Braised leg of lamb is excellent.The French have a dish "seven hour lamb" which is basically leg of lamb braised for a long time.
              Cook your remaining leg in a good stock with veg., herbs and seasoning. The meat will become very tender. Pick the bones and if you don't eat it all as you go you can use it in a bunch of different ways...pamentier (sheperd's pie), empanadas, Tamales, ...fresh parpadelle, lamb and the reduced jus etc.
              I also second lamb barley soup, which I made with my last leg of lamb.

              1. Another vote for Scotch broth, though I make it with stewing lamb so it has lots of lamby flavor. Great with root vegetables and barley. You can saw through the legbone with a hacksaw, or just use it as is and remove it at the end of cooking.

                We usually end up eating leg of lamb leftovers as sandwiches with lots of chutney. I keep all kinds of bones, meat bits and pieces and make batches of stock when I have enough.

                1. My 2 cents: Broth, soup. Great stuff just skim fat and scum.

                  1. What about using it in a lamb curry? I forget where I found this, but it did the trick for me one year when I wanted to use up a boneless half leg of lamb.

                    Lamb Curry

                    2 cups long-grain white rice
                    1-1/2 pounds leftover lamb roast cut into bit-sized pieces & set aside
                    leftover gravy and the residue from the roasting pan
                    2 Tbsp butter or margarine
                    2 Tbsp all-purpose flour
                    3 cups meat or chicken stock
                    1 tsp minced garlic
                    1 medium yellow onion -- chopped
                    1 cup dry red table wine
                    2 Tbsp Garam Masala Curry Paste (I think I just used some curry powder - not 2 Tbsp. - as I didn't have garam masala)
                    1 tart apple -- cored and diced
                    kosher salt -- to taste

                    jarred mango chutney
                    finely chopped green onion
                    unsweetened coconut
                    finely chopped roasted peanuts
                    minced red bell pepper

                    Put rice in a saucepan and add cold water to cover by 3/4". Bring water to a boil, uncovered, for 3 minutes, turn the heat down to simmer, cover the rice, and cook for 20 minutes. Remove from heat and let it stand, still covered, for at least 10 - 15 minutes.

                    While the rice is cooking, add 1/2 cup water, garlic, and onion to the lamb roasting pan, and bring it to a boil. Scrape the cooking residue away from the bottom, simmer the sauce for 5 minutes, and transfer to a large saucepan. Turn the heat to low and simmer for 5 minutes. Add the demi-glace.

                    In a small pan over medium low heat, melt the butter or margarine and add the flour. Stir the flour as it cooks. When it bubbles and begins to brown, add 1 cup stock; stir into a smooth paste, then transfer to the other sauce. Add remaining stock, wine, cut lamb, curry spice, and apple and simmer for 10 minutes until the curry is thickened slightly. Correct seasoning with salt or more spice mix if necessary.

                    To serve, put a portion of rice on a heated plate, and ladle curry over the rice. Serve condiments in small separate containers on the table. Yield: 5 servings.

                    1 Reply
                    1. re: LindaWhit

                      GREAT recipe! I'm definitely doing it. THANKS!

                    2. One of the best dishes I ever had at the old "Stars" in San Francisco was a lamb pot pie, made with leftover BBQ lamb and shitake mushrooms.

                      1. One of the best sauces I have made was with rolled boneless leg of lamb cooked in red wine, lots of garlic and rosemary. In the center, make mixture of butter, parsley, crushed garlic, salt and pepper and red wine slather the inside. Reroll and tie.
                        Don't over cook! med rare, juices release.

                        The next day: Hot Lamb sandwiches with creamy mashed potates

                        Heat the sauce gently, and add the lamb last to heat through
                        serve on fresh bread of choice and top with the sauce (you can toast the bread too in the oven).
                        Serve it with a nice butter leaf salad with orange, avocado and red onion and a sweet and sour dressing. This will cut the richness of the lamb. I have Never had any complaints with this left over meal. And I don't believe in wasting food.

                        1. hot damn, i love leftover lamb!

                          ~in a sandwich with mayo and arugala (or watercress) on toasted bread that's been rubbed with a clove of garlic
                          ~in a morracan-type stew with vegetables, tomatoes & lots of spices, served over couscous
                          ~in a long-simmered ragu sauce served over pasta
                          ~in a savory cobbler with a cheese biscuit topping

                          ah, lamb

                          3 Replies
                          1. re: JenMarie66

                            JenMarie, I'll have leftover lamb at your house any day. :-)

                            1. re: JenMarie66

                              Try picking outwhatever is left from the lamb feast, and sauteing lightly with a bit of garlic, then finishing with a splash of vinegar (I love malt vinegar for this), a few grinds of black pepper and a nice toss of "lotsa" chopped mint.

                              This makes a great salad over some oil-and-vinegar tossed greens. A strong cheese works well as a crumble - feta is always around. I also like some variation on a blue.

                              1. re: cayjohan

                                P.S. Taste first - sometimes you'll want a bit of sugar - white/brown/turbinado - to counter the vinegar flavor.

                            2. Just another idea for the left over lamb, you can make a nice stew to serve over polenta. The drippings from the lamb, save it all it is so rich and will go far to flavor your sauces. I didn't add this before but sometimes the left over lamb is a bigger hit than the first meal. Like so many other foods, it has a chance to really marry with the herbs and spices. If you don't over cook the meat the first time you will see that it is very very good.
                              Pannini sandwiches with roasted red pepper,grilled onion, lamb,and fontina with fresh basil or pesto.I love lamb.

                              1. cold. thinly sliced medium rare lamb, ripe brie, sliced granny smith apple on crusty whole wheat bread with a bit of mayo...omg the best left-over lunch ever

                                1. What great ideas! I ended up making stock and then lamb/barley soup, with fresh rosemary, onions, garlic, carrots, celery, parsnips and a little red wine I had around. In the end, it needed something so I added some tomato sauce and some "fresh" herb paste (more DH leftovers!). It's not the best soup ever, but certainly tasty and virtually free. I think it will taste better tomorrow.

                                  And DH ate it happily enough :)

                                  1. You could mix it with some rice, cinnamon, allspice, onion, currants and pine nuts and use that to stuff grape leaves.

                                    Personally, I likes the lamb stew over polenta idea. You could mix in some lovely prunes or apricots.

                                    I like pieces of lamb braised with some white beans, veggies, maybe some zest and then tossing it in the oven toped with some bread crumbs.

                                    All else fails... pan crised lamb on warm pita with tzatzki or feta, lots of onions, maybe some cilantro.

                                    Heaven. Funny how the lamb leftovers never get tossed. I never say "I am sick of this lamb" and heave it to the trash like I do with turkey and ham.

                                    1. Shepard's Pie! it should always be made with leftover lamb and gravy( or broth) and mash potatoes on top( my mother made it with ground beef- in proper 50s way). I am looking forward to trying the scotch broth.

                                      1 Reply
                                      1. re: stlSarah

                                        Scotch broth is such a wonderful winter soup. The rutabagas are what really "make" it.