5 from 1 vote
Close up on a casserole of leftover lamb stew, with potatoes and carrots.
Old-fashioned Leftover Lamb Stew
Prep Time
10 mins
Cook Time
30 mins
Total Time
40 mins
 

A real hearty, Northern European, peasant stew. Potatoes and carrots make a traditional, economical dish that's a great way of using up leftover lamb. Easy and adaptable. 

Course: Main
Cuisine: Traditional British
Keyword: Leftover lamb, leftover lamb stew
Servings: 4
Calories: 229 kcal
Author: Helen Best-Shaw
Ingredients
  • 1 tbsp lamb fat (from the roast), lard, or butter (a knob)
  • 1 onion (diced)
  • 2 cloves garlic
  • 2 sticks celery (diced)
  • 2 carrots (diced)
  • 250 g cooked leftover lamb (cut into 2cm cubes. Discard bits of sinew and gristle)
  • 1 tbsp flour
  • 2 tsp dried herbs (thyme or oregano)
  • 500 g potatoes (halve larger new potatoes, or peel and chop larger spuds)
  • 250 ml stock (lamb, chicken or vegetable)
  • salt and pepper
  • 1 tbsp cornflour (if needed)
  • juice of half a lemon.
Instructions
  1. Heat oven to 180°C (Fan) / 350°F (Fan) / Gas Mark 5.

  2. Prepare the potatoes by chopping larger new potatoes in half, or if using older, larger potatoes, peel and chop into 2 cm pieces. 

  3. Parboil the potatoes in a large saucepan of salted water for 10 minutes. Drain and set aside.

  4. Put the fat in an oven-proof flat casserole dish with a lid. Set on a medium low ring on the stove to melt the fat.

  5. Fry onion and celery for a few minutes. Add a pinch of salt to draw out the liquid. Crush the garlic into the mixture and stir in. Cook for a few minutes, stirring until the onion is translucent.

  6. Add lamb and carrots and stir in. Cook for a couple of minutes.

  7. Add flour and herbs. Stir in well, so that the fat is all absorbed. If there is flour left over that hasn't combined with any fat, add a little more fat. Cook flour for a further 4–5 minutes.

  8. Slowly add stock, stirring well as you do so. Scrape the bottom of the pan with a wooden spoon to make sure nothing’s stuck.

  9. Place potatoes on top of stew, and season with salt and pepper.
  10. Cover with the lid and place in oven. Cook for 30 minutes, or until the potatoes are soft
  11. If the sauce needs thickening, measure the cornflour into a small dish. Add a tablespoon of the liquid and mix well. Add more liquid if necessary, and stir to make a smooth paste. Add to the stew to thicken the sauce.

  12. Finally, just before serving, squeeze in the juice of half a lemon. This adds zing and really brightens the dish.

Recipe Notes

Nutritional Information 

Nutrition Facts
Old-fashioned Leftover Lamb Stew
Amount Per Serving
Calories 229 Calories from Fat 63
% Daily Value*
Total Fat 7g 11%
Saturated Fat 2g 10%
Cholesterol 43mg 14%
Sodium 332mg 14%
Potassium 797mg 23%
Total Carbohydrates 25g 8%
Dietary Fiber 4g 16%
Sugars 3g
Protein 16g 32%
Vitamin A 106.2%
Vitamin C 22.1%
Calcium 9.9%
Iron 42.5%
* Percent Daily Values are based on a 2000 calorie diet.