Leftover Lamb Stew makes great use of all that leftover leg of lamb and any veg hiding out in your bin! It's hearty and delicious - and loaded with vegetables, including tomatoes for a bright freshness. Ready to make it?
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The backstory.
It was the day after Easter and a bit of a blur—sugar crash from too many chocolate eggs, a fridge stuffed with leftovers, and that post-holiday what do I even cook now? feeling. Staring at a giant hunk of leg of lamb taking up prime real estate in my fridge, I knew I had to get creative.
So I did what any determined (read: slightly lazy) cook would do—I grabbed whatever veggies were hanging out in the crisper drawer, tossed in some pantry staples, and turned that leftover lamb into something totally new: a cozy, flavorful stew that somehow tasted like I planned it all along. The tender lamb paired with hearty vegetables and a pop of brightness from tomatoes? Perfection.
It’s the kind of meal that makes you look forward to leftovers. Ready to turn your leftover extras into stew magic?
xoxo Kori
Must-make lamb stew from leftovers.
"This is my favorite way of using leftover lamb - I like it because you can use up extra vegetables too!"
Delicious
Lamb stew from leftovers is total comfort food. It's delicious, hearty, and so satisfying. Lamb can be rich at times, so I broke it up with extra tomatoes, which give it a nice fresh taste. This one-pot meal is the perfect family dinner!
Uses Up Leftovers
As I mentioned, leftover lamb stew uses up not only leftover roast lamb but any vegetables you've got hidden in your vegetable drawer too - my favorite kind of recipe. See my notes under the Variations section for more ideas!
Healthy
This stew is dairy-free, and has no sugar added. Make it gluten free, low carb, and keto by removing the potatoes and omitting the flour. Use ½ teaspoon xanthan gum dissolved with the same amount of oil (olive or avocado) to thicken the juices if needed.
Best lamb stew recipe ingredients.
Here's what you're going to need to make lamb stew from leftovers:
- Leftover Lamb - use pre cooked lamb. I usually use leftover leg of lamb. Ground lamb can also be used!
- Lamb Stock - you can also use beef stock. I made my own homemade lamb stock on a slow cooker - give it a try sometime it is quite easy and has the most amazing flavor.
- Olive Oil
- Onion - use a yellow or sweet onion. I've also used pearl onions before. The frozen variety already come peeled and there is no chopping either.
- Carrots
- Baby Potatoes - I used baby potatoes, but you could use any kind you have on hand. If the baby potatoes are small, cut them in half, if they are slightly larger cut them into fourths. You need bite-sized pieces.
- Mushrooms - I used a standard button mushroom, but you can use any favorite kind you want.
- Fresh Thyme - I found that fresh thyme has the best flavor but you could certainly use dried.
- Fresh Parsley - added at the end for color and freshness.
- Tomatoes - I cut up 2 large fresh tomatoes, but you could also add a 14 ounce can of diced tomatoes if you would rather.
- Flour - used as a thickener. If you prefer a runner stew, you can omit the flour.
- Kosher Salt
- Ground Black Pepper
For exact ingredient quantities, please see the recipe card below!
📍Be sure to save this pin to Pinterest for later! 😉
Make it yours.
- Add more vegetables - diced zucchini or squash are wonderful in this stew. Adding fresh or frozen peas near the end will give it some more color. Bell peppers, celery, parsnips, turnips, and rutabaga also go well in this dish!
- Substitute 1 cup of stock with red wine.
- Break up that richness with a tanginess from red wine vinegar or a little lemon juice.
- Make this in a slow cooker - add everything to the cooker (except parsley) and cook on low for 4 to 6 hours or until onions and potatoes are tender. Add parsley before serving.
- Try different fresh herb combinations - rosemary, thyme, and marjoram go well with lamb.
How to make leftover lamb stew.
This is intended as an overview only. For detailed instructions, please see the recipe card below. Enjoy!
- Saute onions, carrots, and mushrooms until the onions are tender, stirring frequently.
- Add flour, salt, and pepper. Cook and stir frequently for 2 minutes. This step will help thicken the gravy and will remove that "floury" taste. Add stock, stir, and loosen any bits off the bottom of the pot.
- Add lamb and all remaining ingredients (see the recipe card), except the parsley - parsley goes in at the end. Add more stock to the pot if needed - you want it to almost cover the meat and vegetables but not all the way.
- Cover your pot and bring the stew to a simmer. Once it is simmering, turn off the heat and transfer the whole pot (keep the lid on) to the oven.
- Let it cook in the oven until the flavors have blended, and the potatoes are tender.
How to serve it.
- Garnish with sliced scallions and a dollop of sour cream if desired.
- This leftover lamb stew is really a meal-in-one - so you don't need much. Keep it simple with a simple fresh green salad and some crusty bread!
More lamb stew recipes! I have several versions of lamb stew all made easy and delicious! Try this Instant Pot version, or classic lamb stew that's braised in the oven. Or, you might go for this slow cooker Irish stew with Guinness. Enjoy!
Need another leftover lamb idea? Try this Leftover Lamb Casserole
Kori's tips.
- Make-ahead tip: cube meat and prepare vegetables in advance for easy preparation.
- It's okay to use beef in place of lamb. You can also substitute beef stock for lamb stock.
- Use enough stock to almost cover the beef and vegetables.
- Adjust any seasoning to your tastes.
FAQs
There are a couple of ways to reheat leftover stew. First, if it is frozen it will need to be thawed in the refrigerator.
Microwave: Portion the stew out into individual servings, cover loosely with plastic wrap, and reheat on 30 % power for 2 minutes. Stir and continue heating until it reaches your desired temperature level.
Stovetop: Transfer the stew to a saucepan. Over medium-low to low heat, heat the stew slowly until it is warm, stirring frequently.
Leftover lamb will keep up to 3 days. Be sure to use it within that time frame or freeze it. It will keep up to 2 months if frozen.
To store leftovers, let the stew cool completely, then transfer to an airtight container. Leftover lamb meat is only good for up to 3 days. If you made this stew on the third day you should freeze any remaining stew. See reheating and freezing instructions below.
To freeze leftovers, let the stew cool then portion out into freezer-safe containers. Freeze for up to 2 months.
Can I ask you a favor?
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📖 The recipe.
Lamb Leftovers Stew Recipe
Ingredients
- 1 tablespoons olive oil
- 1 large onion (chopped)
- 3 large carrots (peeled and sliced ½")
- 8 ounces mushrooms (quartered)
- ⅓ cup flour
- 2 pounds leftover roast lamb (cut into 1" cubes)
- 24 ounces small new baby potatoes (halved or quartered bit-sized pieces)
- 3 to 4 cups lamb stock (or beef stock)
- 2 large tomatoes (½" chopped)
- 2 tablespoons tomato paste
- 1 tablespoon fresh thyme (or, 1 to 2 teaspoons dried thyme)
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- ¼ cup fresh parsley
Instructions
- Preheat oven to 325°F (165 degrees C).
- Preheat olive oil in a dutch oven over medium-high heat. Add onions, carrots, and mushrooms. Saute until they start to caramelize and onions are soft, about 6 to 7 minutes.
- Add flour, salt, and pepper. Stir and cook for 2 minutes.
- Add stock to the pan and stir, working any bits off the bottom of the pot.
- Add leftover roast lamb and all remaining ingredients (except parsley) and stir. (Add additional stock if needed; there should be enough to almost cover the top of the meat and vegetables). Cover and bring to a simmer.
- Once the stew is simmering, transfer pot to the oven (keep it covered) and cook for 2 to 2½ hours until the potatoes are tender.
- Remove from the oven. Adjust seasoning, garnish with parsley, and serve.
Kori's Tips
- Don't miss all of our helpful hints, substitution ideas, cooking tips, and other delicious recipes that can be found in our post. Check it out!
- VARIATIONS: Substitute beef for lamb meat and stock; use 1 cup of red wine in place of 1 cup of stock. Use 1 cup of frozen green peas, adding in the last 10 minutes of cooking; Cooked ground lamb may be substituted for lamb roast.
- TOP TIPS: Use enough stock to almost cover the lamb and vegetables. Adjust any seasoning to your tastes.
- SERVING SUGGESTIONS: Serve with a simple side salad and crusty bread.
Nutrition
© 2025 Seeking Good Eats™
Richard Warren
Great recipe. I used the same ingredients in this recipe except I used a 14 oz. can of diced tomatoes instead of 2 large tomatoes, I skip the parsley, I don’t quarter the mushrooms but I bought smaller mushrooms, I add two stalks of cut up celery, and I substitute my homemade Cabernet Sauvignon wine for 1/3 of the total beef stock. After the onions, carrots, celery, and mushrooms have been sauteed, I add flour, salt, pepper and thyme, cook for a few more minutes. I then put all the other ingredients in a slow cooker and then add the sauteed ingredients and stir. I cover and cook on high in the slow cooker for 1 hour then leave it covered and turn it on low and cook for another 5 hours. I then mix two tablespoons of flour with 1/4 cup of warm water, take the cover off the slow cooker and slowly mix the flour mixture into the stew and continue to cook uncovered on low for another ½ hour, stirring occasionally, until the gravy is the right consistency. Best lamb stew I have ever had.
Elizabeth Bond
I had leftover leg of lamb from the Seeking Good Eats crockpot LoL. And about a quart of the broth (beef plus drippings) from that recipe. I food-processed a very large sweet onion and sauteed it in a bit more oil than called for as I like my roux to be equal parts fat and flour. I did just the onion (more later) then stirred in flour/salt/pepper. Then added 3 cups broth and simmered a few minutes. Having already piled diced potatoes and 1/2" diced lamb in the slow cooker crock with a cup of merlot. Sprinkled 2-tsp dried thyme over & added the tomato paste and one can of petite-diced tomatoes with juice, and poured in the onion-broth . Stirred up and cooked on HIGH 2 hours. Added 2 cans of peas-and-carrots and 1 can of mushroom stems-n-pieces, both drained. And cooked another hour+ on High. This was SO tasty, that I likely will simply make it with stew-lamb and not bother with the Leg Of Lamb next time!!! Because of cutting everything smaller, it was more like a soup than a stew, but SO easy to eat!!!
Kori Butler
That sounds wonderful! I will have to give your suggestions a try! Yummy. 🙂 Thank you for trying out both of the stew and leg of lamb recipe!
Lorraine
Can this be cooked on top of stove as well
seekinggoodeats
Hello, yes you could! You would just want to gently simmer it covered until you feel the flavors have blended to your liking - an hour or two (stir periodically as needed). The oven is a great option because you don't have to worry about burning it. I've also even done it the crockpot - that's totally hands off! 🙂
Lorraine
Thank you. This was great. Making it again today w leftover beef.
Wonderfull site with alternate tips!
Teresa DiPietro
Delicious.
Used about 15 small chops that could have used more BBQ time. Put them under the broiler until nice and browned and added to your recipe. Bones and all. Pushed meat off bone but bones made for good gnawing!
Thank you #seekinggoodeats.com
seekinggoodeats
Thank you! So glad you enjoyed the stew. It's a favorite of mine!
Tracie Zenis
This was perfect to use for a leftover lamb roast from earlier in the week. I got the roast at Costco so of course it was enormous! First had roast for dinner, then for sandwiches, and still a LOT left and I needed a solution.
Because the lamb was rare before it went into the stew, it cooked nicely and did not get overdone. This stew was so nice in fact, that I’m going to use it as my base for clam chowder in the future. I used red wine in addition to the beef broth and it made a huge difference. In fact, more red wine than called for as I had a small bottle to finish off. Thanks for the recipe!
Mark
thank you. I used smoked leg of lamb recipe from @heygrillhey and my smoked broth. This recipe was awesome.
seekinggoodeats
Sounds so delicious! Thanks for giving it a try so happy you loved it!