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    Where Is My Spoon > Recipes > Meat > Lamb

    Leftover Lamb Ragu

    Published by: Adina March 28, 2021 ยท Last modified: March 4, 2022 12 Comments
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    pinterest image with the title leftover lamb ragu with pasta.

    This hearty leftover lamb ragu, served with pasta, is probably the most delicious way to use up leftover roast lamb.

    leftover lamb ragu served over wide pasta and a piece of parmesan beside it.

    This leftover lamb ragu is the perfect solution for anything thatโ€™s 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.

    Featured comment

    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.

    Jump to recipe
    • Recipe ingredients
    • How to make leftover lamb ragu?
    • Store and reheat
    • More leftover meat recipes
    • Recipe
    • Leftover Lamb Ragu

    Recipe ingredients

    labeled ingredients to make lamb ragu with leftover roast meat, tomatoes, and red wine.

    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 donโ€™t shred as easily.

    • Youโ€™ll 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?

    sauteing diced vegetables in a pot to make lamb ragu.

    Step #1: Cook the diced vegetables for 10 minutes until soft.

    diced carrots and onions stirred with tomato paste in a pot.

    Step #2: Add sugar and tomato paste and stir well for 1 minute.

    reduced wine over carrots and onions in a dutch oven to make ragu sauce.

    Step #3: Add wine and let bubble away for 1 or 2 minutes, it will happen fast.

    lamb ragu simmering in a large dutch oven.

    Step #4: Add tomatoes, stock, bay leaves, rosemary, and red chili flakes. Stir well.

    ragu sauce simmering in a dutch oven.

    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.

    juicy pieces of lamb meat and carrots stirred with a wooden spoon.

    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.

    a large pot full of lamb ragu made with leftover meat.

    More leftover meat recipes

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    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. Donโ€™t forget to tag #whereismyspoon when you try a recipe!

    Recipe

    leftover lamb ragu served over pasta.

    Leftover Lamb Ragu

    This hearty leftover lamb ragu, served with pasta, is probably the most delicious way to use up leftover roast lamb.
    4.67 from 18 votes
    Print Pin Share GrowSaved! Rate
    Course: Meat Recipes
    Cuisine: Italian
    Prep Time: 10 minutes minutes
    Cook Time: 45 minutes minutes
    Total Time: 55 minutes minutes
    Servings: 4 servings
    Calories: 706kcal
    Author: Adina

    Equipment

    • Dutch oven or another large heavy-bottomed pan
    • Large pot for the pasta
    Prevent your screen from going dark

    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

    1. Stock: Chicken or beef stock is fine as well. Even a stock cube.
    2. 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.

    Nutrition

    Serving: 1/4 of the dish | Calories: 706kcal | Carbohydrates: 91g | Protein: 33g | Fat: 20g | Saturated Fat: 7g | Polyunsaturated Fat: 11g | Cholesterol: 64mg | Sodium: 811mg | Fiber: 6g | Sugar: 11g
    Tried this Recipe? Pin it for Later!Mention @adinabeck or tag #WhereIsMySpoon!

    More Delicious Lamb Recipes for Every Occasion

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      Lamb Stifado
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    • leftover lamb shepherd's pie with cheesy mashed potatoes in an ovenproof dish showing the filling.
      Leftover Lamb Shepherdโ€™s Pie
    • pulled lamb and sprigs of parsley in a roasting tin.
      Pulled Lamb Shoulder

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    Reader Interactions

    Comments

    1. Joan says

      January 02, 2024 at 2:08 pm

      Hi, I have no lamb meat leftover, just the gravy. Can I use pork or beef mince instead? Thanks

      Reply
      • Adina says

        January 02, 2024 at 3:46 pm

        Yes, it should work. Brown the meat first.

        Reply
    2. Leanne says

      November 19, 2023 at 2:22 am

      5 stars
      Jam packed full of flavour. Family now ensures there are lamb leftovers!

      Reply
      • Adina says

        November 19, 2023 at 10:11 am

        So great to hear. Thank you, Leanne.

        Reply
    3. Terry says

      October 16, 2023 at 12:36 am

      5 stars
      Used beef broth, otherwise followed recipe
      Delish!

      Reply
      • Adina says

        October 16, 2023 at 7:02 am

        Thank you so much for the comment and the rating, Terry.

        Reply
    4. Tracey Hutchinson says

      October 02, 2023 at 6:56 am

      5 stars
      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

      Reply
      • Adina says

        October 02, 2023 at 9:06 am

        I am so glad to hear it! We love this dish too.

        Reply
    5. Heidi B. says

      June 11, 2022 at 4:06 pm

      5 stars
      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!

      Reply
      • Adina says

        June 12, 2022 at 7:06 pm

        I am so happy to hear it, Heidi. Thank you for the feedback.

        Reply
    6. Karen Buchanan says

      June 02, 2022 at 2:36 pm

      4 stars
      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.

      Reply
      • Adina says

        June 02, 2022 at 2:38 pm

        Thank you for the feedback, Karen, I am glad you liked the recipe.

        Reply
    4.67 from 18 votes (13 ratings without comment)

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