This hearty leftover lamb ragu, served with pasta, is probably the most delicious way to use up leftover roast lamb.
This leftover lamb ragu is the perfect solution for anything thatโs left from your Easter lamb roast. Roast Lamb Leg, Oven-Cooked Lamb Shoulder, Pulled Lamb, or Slow-Cooker Lamb Shoulder are all suitable for making this ragu with pasta.
If you have more leftovers, make this delicious and comforting Leftover Lamb Shepherd's Pie.
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Tracey: I had 4 recipes for this dish and I chose this one. Made it with chicken stock and was impressed. My partner even had seconds, which he never does.
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Recipe ingredients
Leftover lamb: Roast shoulder or leg are best - tender and flavorful. Other cuts like steak, breast, or chops work too; just chop them finely, as they donโt shred as easily.
- Youโll need about 2ยฝ cups (9 oz/ 250 g) of shredded meat, but a little more or less is fine.
Vegetables: Carrots, onion, garlic, red pepper, canned tomatoes, tomato paste.
Liquids: Dry red wine and stock - lamb stock is ideal, but chicken or beef works too. I often make stock from the lamb roast bone and freeze it. A stock cube is fine in a pinch, though real stock tastes better and is less salty.
Pasta: Pappardelle is a classic choice for lamb ragu, but any pasta shape will work just fine.
See the recipe card for full information on ingredients and quantities.
How to make leftover lamb ragu?
Step #1: Cook the diced vegetables for 10 minutes until soft.
Step #2: Add sugar and tomato paste and stir well for 1 minute.
Step #3: Add wine and let bubble away for 1 or 2 minutes, it will happen fast.
Step #4: Add tomatoes, stock, bay leaves, rosemary, and red chili flakes. Stir well.
Step #5: Simmer for 20 minutes. Add meat and simmer for 10-15 minutes until the meat is heated through and it has time to absorb the flavors.
Step #6: Adjust the taste with Worcestershire sauce, salt, and pepper. Serve with pasta, rice, or potatoes.
Store and reheat
Make in advance: Cook the lamb ragu, let it cool completely, and refrigerate for 2-3 days.
Refrigerate leftovers in an airtight container for 2-3 days.
Freeze: Place in freezer containers and freeze for about 2 months. Defrost slowly in the refrigerator and reheat before serving.
Reheat very well, stirring often, on the stovetop. Only cook the pasta (potatoes or rice) just before serving.
More leftover meat recipes
Make a complete spring menu
- Starter: Cream of Carrot Soup with Milk
- Sides: Green Salad with Raspberry Vinaigrette
- Dessert: American Strawberry Shortcake
Do you like this recipe?
Please leave a good rating in the recipe card below. Stay in touch through social media: Pinterest, Facebook, and Instagram. Donโt forget to tag #whereismyspoon when you try a recipe!Recipe
Leftover Lamb Ragu
Equipment
- Dutch oven or another large heavy-bottomed pan
- Large pot for the pasta
Ingredients
- 1 medium onion
- 3 garlic cloves
- 2 small carrots
- 1 red pepper
- 1 tablespoon olive oil
- 1 teaspoon sugar
- 1 tablespoon tomato paste
- ยฝ cup dry red wine
- 1 can chopped tomatoes about 14 oz/ 400 g
- 2 cups lamb stock Note 1
- 2-3 bay leaves
- 1 teaspoon dried rosemary
- ยฝ teaspoon red chili flakes or cayenne pepper to taste
- 2ยฝ cups leftover roast lamb shredded, about 9 oz/ 250 g, Note 2
- 2 teaspoons Worcestershire sauce
- fine sea salt and ground black pepper
- 2 tablespoons parsley chopped
- 14 oz pasta pappardelle or any other kind
Instructions
- Chop vegetables: Chop the onion, garlic, carrots, and pepper finely.1 medium onion + 3 garlic cloves + 2 small carrots + 1 red pepper
- Saute vegetables: Heat the oil in a large pan. Cook the vegetables with a pinch of salt for about 10 minutes until they are soft. Add sugar and tomato paste, stir well for 1 minute and let caramelize slightly.1 tablespoon olive oil + vegetables + 1 teaspoon sugar + 1 tablespoon tomato paste
- Pour the wine, let bubble away for 1 or 2 minutes.ยฝ cup dry red wine
- Simmer lamb ragu: Add the chopped tomatoes, stock, bay leaves, rosemary, red chili flakes, or cayenne pepper. Stir well and simmer gently for about 20 minutes.1 can chopped tomatoes + 2 cups lamb stock + 2-3 bay leaves + 1 teaspoon dried rosemary + ยฝ teaspoon red chili flakes
- Add the shredded or chopped meat, stir well. Simmer for about 10-15 minutes more until the meat is heated through and it had time to absorb the flavors.2ยฝ cups leftover roast lamb
- Adjust the taste with Worcestershire sauce, salt, and pepper. Sprinkle with some chopped parsley if desired.2 teaspoons Worcestershire sauce + fine sea salt and ground black pepper + 2 tablespoons parsley
- Cook pasta: While the ragu sauce cooks, cook the pasta in plenty of salted water. Drain and serve with the sauce immediately.14 oz pasta
Notes
- Stock: Chicken or beef stock is fine as well. Even a stock cube.
- Amount of leftover meat: A little more or less meat is fine, use what you have. Roast lamb leg or shoulder are the first choices, but other cuts of cooked lamb are fine as well.
Joan says
Hi, I have no lamb meat leftover, just the gravy. Can I use pork or beef mince instead? Thanks
Adina says
Yes, it should work. Brown the meat first.
Leanne says
Jam packed full of flavour. Family now ensures there are lamb leftovers!
Adina says
So great to hear. Thank you, Leanne.
Terry says
Used beef broth, otherwise followed recipe
Delish!
Adina says
Thank you so much for the comment and the rating, Terry.
Tracey Hutchinson says
I had 4 recipes for this dish and I chose this one. Made it with chicken stock and was impressed. My partner even had seconds which he never does
Adina says
I am so glad to hear it! We love this dish too.
Heidi B. says
Made this the other night. The only changes I made was I used beef stock, because it is what I had, and because I made a smaller version, rather than open a can of diced tomatoes, I chopped up a bunch of tomatoes I had on hand. This recipe is easy and WONDERFUL. Both of us loved it!
Adina says
I am so happy to hear it, Heidi. Thank you for the feedback.
Karen Buchanan says
Made this using leftover lamb shoulder, chopped not shredded and it was delicious! I'm gluten intolerant so used GF penne as this was what I had on hand. Definitely making this again.
Adina says
Thank you for the feedback, Karen, I am glad you liked the recipe.