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    Home » Recipes » Family Dinners » Leftover Lamb Ragu

    Published: Mar 6, 2020 · Modified: Jan 25, 2023 by Marianne Rogerson · This post may contain affiliate links.

    Leftover Lamb Ragu

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    This leftover lamb ragu recipe makes a rich, hearty pasta dish, and is perfect for using up leftover roast lamb.

    I am a big fan of using up leftovers in family dinners and this is one of my favorite recipes for leftover roast lamb. It makes the perfect easy mid-week meal if you are lucky enough to have had a roast lamb at the weekend.

    Leftover Lamb Ragu

    If you find yourself often wondering what to do with leftover lamb then hopefully you will try this easy recipe.

    Mama Loves to Cook is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com

    Ingredients

    This is not only a great recipe for using up lamb leftovers but it also just uses store cupboard ingredients so is easy to whip up without having to go shopping.

    Leftover lamb ragu close up
    • Olive Oil
    • Onions
    • Garlic
    • Canned diced tomatoes
    • Tomato paste (tomato puree)
    • Italian herbs - I just use a plain old jar of Italian herbs out of my store cupboard for this leftover lamb pasta. If you prefer to use fresh herbs, I would recommend some kind of mix of basil, parsley, rosemary, oregano and thyme.
    • Black pepper
    • Chicken stock - I use homemade bone broth or make up stock using my Thermomix chicken stock paste. However any stock will do - or make your own (see below for more details). Just remember, the better your stock tastes, the better your ragu will be!
    • Leftover lamb - My favourite lamb to use for this leftover lamb recipe is a slow roast leg of lamb or lamb shoulder. The meat is softer and breaks up perfectly into the sauce. However, I have also made it with a butterflied lamb from the barbecue and it is equally delicious.
    • Pasta - This ragu goes great with lots of different pastas. Probably my favorite would be parpadelle, as I like how the ragu clings to the ribbons of pasta. it is also great with penne or rigatoni, as shown in the photos here, or with linguine, spirals or shells.
    • Parmesan Cheese to serve

    Optional: You could also add in some red wine or some chilli flakes, depending on your taste preferences.

    How to make Leftover Lamb Ragu

    Usually to make the best lamb ragu, you would need to cook the sauce for a long time to allow the lamb to soften up. The great thing about using leftover lamb is it is already cooked, so this dish is much quicker.

    Even so, don't rush the cooking process when making this dish. Although the lamb is already cooked (for 4-5 hours in the case of a slow roast lamb), you still want to let it soften up in the ragu and absorb all the new flavours.

    Leftover Lamb Ragu

    This is a very easy lamb ragu recipe:

    Start by sauteeing the onions and garlic in a large saucepan over a medium heat. Then add in all the remaining ingredients except the lamb.

    Let it bubble for 15 minutes for the sauce to thicken. Then add in the leftover meat and let it absorb the flavours and soften - for another 15 to 20 minutes.

    And that's it!

    Serve the ragu sauce over pasta with a sprinkling of freshly grated parmesan cheese and some freshly ground black pepper. I like to serve it with a simple salad on the side.

    You may also like these recipes that use leftovers: Leftover Chicken Chili and Leftover Lamb Biryani.

    Making lamb stock for Ragu

    In this recipe I suggest using chicken stock. I like to use my homemade bone broth as it is super tasty and full of nutrients.

    However, any stock will do. If you still have the bones from your leftover lamb leg, then you could make up a stock with it before you start cooking.

    Just put it in a large pot with an onion and a couple of cloves of garlic, plus any vegetables you happen to have in your fridge (like carrots, bell pepper, celery), and a sprinkling of herbs. Top it up with water and let it boil for as long as you can, but at least 1-2 hours.

    FAQs and Top Tips

    How to store leftover lamb

    Leftover roast lamb will last in the fridge for 3-4 days. Store in an airtight container.

    Can you freeze leftover roast lamb?

    Yes you can freeze leftover lamb. Put it in an airtight freezer bag or container and freeze for up to 2 months.

    Can you freeze leftover lamb ragu?

    Yes you can, so you can make up a big batch of this and freeze it for later (as long as the lamb hasn't previously been frozen). Store in an airtight container and store in the freezer for up to 2 months. Defrost slowly in the fridge and reheat on the stove top or in the microwave.

    Love Pasta? You may also like these dishes:

    • Pasta alla norma served on a table in a bowl
      Pasta alla Norma
    • Pasta Alfredo
      Pasta Alfredo
    • Creamy Chicken Tomato Pasta
      Creamy Chicken Tomato Pasta
    • Pasta Bolognese Sauce.
      Pasta Bolognese Sauce

    Did you try this recipe? Please leave me a ⭐ review below!

    Don’t forget to tag me on Instagram @mamalovestocookblog and follow along on Pinterest and Facebook! Enjoy!!! 

    Pin it for Later!

    Leftover Lamb Ragu Pinterest pin
    Leftover Lamb Ragu

    Leftover Lamb Ragu

    This leftover lamb ragu recipe makes a rich, hearty pasta dish, and is perfect for using up leftover roast lamb.
    4.46 from 116 votes
    Print Pin
    Course: Family Dinners
    Cuisine: Italian
    Prep Time: 5 minutes
    Cook Time: 45 minutes
    Total Time: 50 minutes
    Servings: 4 servings
    Calories: 245kcal
    Author: Marianne Rogerson

    Ingredients

    • 2 tablespoon olive oil
    • 2 onions finely chopped
    • ½ teaspoon salt
    • 3 cloves garlic crushed
    • 1 can diced tomatoes
    • 2 tablespoon tomato paste
    • 1 teaspoon dried Italian herbs
    • 500 ml / 2 cups chicken stock
    • Pinch black pepper to taste
    • 500 g leftover roast lamb roughly chopped

    Instructions

    • Heat oil in a large heavy based saucepan.
    • Add onions and salt and fry gently until soft.
    • Add garlic and cook a further 2 minutes.
    • Add tomatoes, tomato paste, herbs, stock and black pepper.
    • Bring to the boil and let it bubble away over a medium heat for 15 minutes.
    • Add lamb and cook for a further 15 minutes, until lamb is softened and sauce thickened.
    • Serve over pasta and top with parmesan cheese.

    Nutrition

    Calories: 245kcal | Carbohydrates: 12g | Protein: 20g | Fat: 13g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Cholesterol: 54mg | Sodium: 593mg | Potassium: 536mg | Fiber: 2g | Sugar: 5g | Vitamin A: 137IU | Vitamin C: 7mg | Calcium: 41mg | Iron: 2mg
    Tried this Recipe? Pin it for Later!Mention @mamalovestocookblog or tag #mamalovestocook!
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    Hi I'm Marianne and I'm a Mama who Loves to Cook! Come share in the cooking fun as I search for recipes for easy family dinners, lunch box fillers, baking, cookies, cakes and more..

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