If you need a recipe for leftover lamb roast - meet my Leftover Lamb Ragu! This easy one pot is packed full of flavor - comfort food at its very best! Rich and satisfying, it’s a foolproof way to transform leftovers into a standout meal.
If you've ever wondered what can I do with leftover roast lamb - save this recipe! I make it almost every time we are lucky enough to have leftovers
It's a firm favorite with the family and easy enough for busy weeknights. The simple flavors are a hit with the kids too as they love a hearty pasta dish.
I serve my ragu with pasta, but you can serve it with gnocchi or top it with mashed potato or sweet potato for a quick shepherds pie.
Jump to:
- Why Readers Love This Leftover Roast Lamb Ragu
- What to Serve with Leftover Lamb Ragu
- Leftover Lamb Pasta Ingredients
- How to Make Leftover Lamb Ragu - Step-By-Step
- Frequently Asked Questions
- Variations & Substitutions
- Pro Tips & Tricks
- How To Store and Reheat Leftover Lamb Ragu?
- Can I freeze Lamb Ragu?
- Pin This Leftover Lamb Ragu Recipe For Later
- What Do You Think?!
- More Easy Dinner Recipe Ideas
- Printable Recipe
- Leftover Lamb Ragu
- Reader Comments & Ratings
Why Readers Love This Leftover Roast Lamb Ragu
- Hand's on cooking time is minimal and the ragu is left to simmer away on the stove.
- Leftover roast lamb is often even better the next day and you get two meals for one!
- No leftover lamb? - no problem! I've made this with both lamb stew meat and ground lamb (mince) and it turns out perfectly with both.
- I hate to see anything go to waste, so try these other great tasting recipes for using up the roast meat, my Leftover Roast Beef & Wild Rice Soup, or Steak Crostini.
What to Serve with Leftover Lamb Ragu
My leftover lamb ragu is filling, so I keep any side dishes simple. I serve the ragu with my favorite pasta, in this case rigatoni. Wide, sturdy pasta shapes help hold the rich sauce beautifully. But you can use any shape or swap the pasta for gnocchi.
This is a hearty dish so I keep the sides simple, and a simple salad is always my go to. A dressed green salad is ideal, or try my Roasted Squash & Zucchini with Goats Cheese.
Leftover Lamb Pasta Ingredients
Find the full list and quantities in the recipe below.
Lamb - I made this ragu with leftover roast lamb, both leg and shoulder will work. You can also make the ragu with ground lamb mince or lamb stewing meat if you don't have leftovers. Just ensure that you adapt the cooking times accordingly.
Vegetables - an Italian soffritto starts with onion (or red onion), celery and carrot and these flavors form the base of many Italian dishes. Tomatoes are then added to the ragu sauce to give depth of flavor to the finished ragu.
Red Wine- I use red wine, as the alcohol is reduced and burnt off when deglazing the pan. However, if you prefer a non alcoholic alternative, try some red grape juice to deglaze the pan. Chicken stock would work well here too.
Fresh Herbs - As well as seasoning some fresh aromatics are added to the sauce, in this case garlic cloves, rosemary and bay. You could also add fresh parsley and basil leaves.
How to Make Leftover Lamb Ragu - Step-By-Step
Find the full printable recipe below.
Sauté onion, carrot and celery in olive oil over a low heat until soft, stirring occasionally with a wooden spoon. Add garlic and cook for a further minute.
Deglaze the pan with red wine then add the remaining ingredients: cooked lamb, broth, canned tomatoes, tomato paste (tomato puree), pinch of sugar, bay leaves and rosemary. Season generously.
Simmer for 30 minutes with the lid on then simmer for a further 30 minutes with the lid off. Stir occassionally and add additional stock or water if the ragu looks dry.
Serve how you wish such as with al dente pasta. Top with grated parmesan if desired. Yum!
Love lamb? Have you tried these other reader favorites:
- Easy Balsamic Lamb Shanks - slow cooked to perfection
- Ground Lamb Curry - a fast a delicious weeknight dish
- Lamb Jalfrezi - a mild and fragrant curry
- Instant Pot Pulled Lamb - the easiest way to prepare lamb for amazing results every time.
Frequently Asked Questions
What Pasta is best for serving with Lamb ragu?
Wide, sturdy pasta shapes work best with lamb ragu, as they hold the rich sauce well. Try pappardelle, tagliatelle, or rigatoni. Gnocchi is also a great alternative.
Can I make lamb ragu ahead of time?
Lamb ragu is ideal for making ahead. In fact, the flavor improves after a day or two as the sauce develops. Store in the fridge for up to 3 days or freeze for up to 3 months, then reheat gently before serving.
Can I make this lamb ragu in a slow cooker or Instant Pot?
Yes, lamb ragu adapts well to both methods. For a slow cooker, brown the meat first, then cook on low for 6–8 hours. For an Instant Pot, use the sauté function to build flavor, then pressure cook for around 30 minutes before allowing natural release.
How do I make lamb ragu less rich and more kid-friendly?
To make lamb ragu lighter and more kid-friendly, use less wine, add a splash of stock, and keep seasoning simple. Finely chopping the vegetables also helps create a smoother sauce that children tend to prefer.
How Long Is Leftover Lamb OK to eat?
Cooked lamb can be stored in the refrigerator for up to 3 days, or frozen for longer storage.When reheating, ensure the lamb is heated through until piping hot. Lamb ragu is also ideal for batch cooking and freezes well for up to 3 months when stored in an airtight container.
What else can I do with Leftover Lamb?
There are so many wonderful leftover lamb recipes and it can be used is a whole variety of dishes. Here are some ideas to get you started:
- Leftover roast lamb curry. Try lamb in place of chicken in my delicious Curry in a Hurry.
- Lamb and vegetable stew, adding potatoes for a complete meal in one.
- Add leftover lamb to tacos.
- Lamb shakshuka.
- Leftover lamb and vegetable stir-fry.
- Leftover roast lamb gyro.
- Top with mashed potato or sweet potato for Shepherd's pie.
- Middle Eastern style lamb pilaf.
Is Leftover Lamb Ragu an Authentic Italian recipe?
Using leftover meat in a ragu is very much in the spirit of Italian cooking.
Italian cuisine is rooted in resourcefulness and minimizing waste, and it’s common to repurpose roasted meats into slow-cooked sauces. While specific recipes vary by region, transforming leftover lamb into a rich ragu is entirely consistent with traditional Italian cooking principles.
Can I add extra flavour like herbs or cheese?
Yes — finishing with fresh parsley, thyme, or a grating of Parmesan (or even dollops of ricotta) adds an extra layer of flavour. You can also add a tablespoon of Worcestershire sauce for a savory flavor boost.
Variations & Substitutions
Can I use other meats instead of lamb?
Yes, this ragu is very adaptable and works well with other meats. Beef is the closest substitute and delivers a similarly rich, hearty flavor, while pork creates a slightly sweeter, softer sauce. You can also use ground meat (mince) or leftover roast meats in place of lamb.
Whichever option you choose, the slow cooking process will develop depth and richness, so you’ll still end up with a satisfying, flavorful ragu.
Other easy Substitutions
Shepherd’s Pie Twist: Spoon the lamb ragu over mashed potato or sweet potato for a simple midweek take on classic shepherd’s pie.
Swap the Pasta: Serve the ragu with gnocchi instead of traditional pasta for a soft, pillowy alternative that soaks up the sauce beautifully.
Pro Tips & Tricks
Make Ahead: This dish tastes even better the day after cooking, making it perfect for entertaining or meal prep.
Shredded Meat: If you prefer your lamb pulled or shredded, use a potato masher to lightly break up the meat and tomato, helping the sauce incorporate fully.
Adjusting Thickness:
- Too thick? Stir in a little extra stock.
- Too thin? Simmer a bit longer to reduce and concentrate the flavors.
Flavor Boost: A splash of red wine or a teaspoon of Worcestershire sauce adds extra depth to the ragu.
Herb Tip: Fresh parsley or thyme stirred in at the end brightens the sauce and lifts the richness.
Kid-Friendly: Finely chopping vegetables or blending part of the sauce can make it smoother for children.
How To Store and Reheat Leftover Lamb Ragu?
Cooked ragu will keep in the fridge for up to 3 days or in the freezer for up to 3 months. Thaw in the fridge if frozen and reheat until piping hot, loosening with a little water if needed
Can I freeze Lamb Ragu?
Yes! Once cooked and cooked, place the lamb ragu into an airtight container and store in the freezer for up to 3 months. When ready to enjoy defrost thoroughly in the refrigerator before warming to piping hot.
If the sauce is a little thick simply loosen it with a little water.
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What Do You Think?!
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More Easy Dinner Recipe Ideas
Printable Recipe
Leftover Lamb Ragu
Ingredients
- 1 Onion - diced
- 2 Carrots - diced
- 2 ribs Celery - diced
- 2 cloves Garlic - minced
- ½ cup Red Wine
- 1¼ lb Cooked Lamb - cut into bite sized pieces
- 1 cup Chicken Stock - or broth
- 14 oz Canned Diced Tomatoes
- 2 tbsp Tomato Paste
- Pinch Sugar - optional
- 2 Bay Leaves
- 1 sprig Rosemary
- Sea Salt and Black Pepper
- Grated Parmesan - optional for serving
Instructions
- Add the olive oil to a large heavy based frying pan or skillet.
- Sauté the diced onion, carrots and celery for around 10 minutes over a gentle heat until soft.
- Add the minced garlic and cook for a minute longer.
- Add the red wine and let it cook down for a minute or two over a medium heat, scraping up any browned bits from the pan.
- Add the cooked lamb, chicken stock/broth, diced tomatoes, tomato paste, pinch of sugar, bay leaves and rosemary to the pan.
- Season with sea salt and black pepper and stir gently to incorporate.
- Bring to a boil them turn to a simmer. Cook for 30 minutes with a lid on, stirring occasionally.
- Take the lid off and simmer for a further 30 minutes. Add an extra splash or two of broth or water if needed.
- Meanwhile cook the pasta according to the packet instructions. Drain.
- Serve as preferred and top with grated parmesan if desired.
Veronica says
That looks delicious - I especially like the idea of serving it with pasta and parmesan cheese. I'm always on the lookout for recipes to make with leftover lamb!
Jo Keohane says
Thanks so much for your comment Veronica - it's so great to make a completely new meal with leftovers isn't it?
Lesley says
This looks delicious and what a quick and easy way to use up leftover roast lamb.
Jo Keohane says
Thanks Lesley - it gets made on repeat in our house.
Janice says
I'm a big fan of ways to use up leftovers and this is a great recipe for just that.
Jo Keohane says
Hi Janice - thanks so much, so glad you liked this one. Leftovers are all the more important at the moment aren't they?
nancy says
i just double batch this just so i can have more for leftovers and not have to cook thru the week!
Jo Keohane says
So wise! We love leftovers recipes. Thanks so much for commenting.
Chloe Edges says
Such a great idea, for some reason I find leftover lamb to be the hardest of the roasts to think of great ways to use the leftovers but this is fab!
Jo Keohane says
I'm glad you like the idea of this one, we do have it a lot in our house and it always goes down well. Thank you for your comment!
nancy says
i love lamb ragu. it's a great way to use up leftovers or simply make a big batch for meal prep!
Jo Keohane says
So true. Love to get the most we can from leftovers always!! Thanks so much for your comment Nancy.
Helen at Casa Costello says
I very rarely think to cook with Lamb but when I see recipes like this, I remember how tasty it is. Loving the use for leftovers. #cookblogshare
Jo Keohane says
Thanks so much for your comment Helen, we love this one in our house too.
Adrianne says
Aside from pasta.. what else can I serve this with?
Jo Keohane says
I love it with mashed potatoes or if you like it, creamy polenta. I have also been known to spoon it over a baked potato and finish with some grated parm - lovely. If you want to go lower carb it's great with zucchini noodles or even just a bowl of dressed greens. Hope you enjoy!
Nancy says
So flavorful! Definitely a keeper the week after Easter!
Jo Keohane says
Thanks so much Nancy - we love this one too!!