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Mar 24, 2008 12:22 AM

Leftover lamb leg roast - ideas?

I have about 2.5 lbs leftover of a lamb leg roast from Easter - it was in an italian dressing marinade w/rosemary, garlic and thyme and served with mint sauce made from beef stock and veal demi. Have any ideas on how to use up these leftovers in the next couple days?


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  1. wow, I think my whole leg of lamb, frozen New Zealand, weighed about 3 lbs.! I have some leftovers, too. I usually just shave the meat off and sauté it with garlic and peppers for kebab sandwiches, but it is so cold here in Europa I may go for a chorba-style soup seasoned with cumin and quatre-épices.

    2 Replies
      1. re: Amanita

        I agree with OCEllen. I save every morsel of meat, and every drop of gravy, for the Sunday after Easter, when we enjoy lamb curry over rice.

      2. you could cut it into chunks and make a lamb stew. Or if you have a mincer, mince it fine and make a shepherd's pie.

        1. Lamb fajitas! Lamb empanadas! Lamb lasagna w/ eggplant and bechamel! You are SO lucky - we never have leftover leg of lamb at our house.

          1. Oh! A hah! How often do we have roast lamb for an ingredient?

            Use waxy potatoes, cubed to about 1/2 to 3/4" an cook until just about half done. In go the diced onions, along with some high heat to get them browned. Then, some shaved garlic, and the cubed lamb leftovers. Toss, toss, toss. (Salt and peper as neccessary.) Have some crushed saffron threads soaking in a wee bit of hot water, and when the onions are brown, toss in the saffron/water mix. Fry until you get your desired dryness/doness. Serve with some chopped parsley or cilantro and a good sloppy-yolk egg on top. Heaven.

            Lamb makes spectacular hash. I envy you your leftovers!


            1 Reply
            1. re: cayjohan

              Good idea, I had some fingerling potatoes leftover and did what you suggested, but instead of the saffron I used the leftover sauce - very tasty. With a poached egg of course.

              It was about a 5.5 lb roast so I still have more than enough for sandwiches tomorrow. I love leftovers like this.

            2. I sit here reading this while eating a lamb and grain mustard sandwich.

              There's more left. Tomorrow's lunch will centre round cous cous or bulghar wheat, have some other salady things like cucumber, onion and radish thrown in. Lamb will go on top. Big spoonful of hummus wiill sit on side of plate. Or I may just buy some pitta bread and stuff all that into a couple.