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Close up on a casserole of leftover lamb stew, with potatoes and carrots.
5 from 9 votes

Old-fashioned Leftover Lamb Stew

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. 
Servings: 4
Prep Time10 mins
Cook Time30 mins
Total Time40 mins


  • 1 tbsp lamb fat - (from the roast), lard, or butter
  • 1 onion - diced
  • 2 cloves garlic
  • 2 sticks celery - diced
  • 2 carrots - diced
  • 250 g cooked leftover lamb - cut into 2 cm 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.


  • Heat oven to 180°C (Fan) / 350°F (Fan) / Gas Mark 5.
  • Prepare the potatoes by chopping larger new potatoes in half, or if using older, larger potatoes, peel and chop into 2 cm pieces. 
  • Parboil the potatoes in a large saucepan of salted water for 10 minutes. Drain and set aside.
  • 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.
  • 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.
  • Add lamb and carrots and stir in. Cook for a couple of minutes.
  • 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.
  • 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.
  • Place potatoes on top of stew, and season with salt and pepper.
  • Cover with the lid and place in oven. Cook for 30 minutes, or until the potatoes are soft
  • 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.
  • Finally, just before serving, squeeze in the juice of half a lemon. This adds zing and really brightens the dish.


  • If you have it, add leftover gravy to the stock. Alternatively, you can use wine or beer.
  • Mix up the vegetables - use more carrots or celery - add in other root vegetables such as diced parsnips, turnip or swede.  
  • Use gluten free flour if intolerant.
  • With made this it with new potatoes, cutting the larger ones in half. If using older, larger spuds, peel and chop into 2–3 cm cubes.
  • You can use leftover roast potatoes, add for the last 15 minutes of cooking to reheat. 
  • Add some preserved lemon for the last 10 minutes of cooking to add zip and lightness to the dish. 
Nutritional Information 
  • This recipe is 3 Weight Watchers Smart Points per portion.
• Please note that the nutrition information provided below is approximate and meant as a guideline only.
• Unless stated otherwise cup conversions have been made with an online tool. For accuracy please check with your favoured conversion tool. We recommend buying inexpensive digital kitchen scales.
Calories: 229kcal | Carbohydrates: 25g | Protein: 16g | Fat: 7g | Saturated Fat: 2g | Cholesterol: 43mg | Sodium: 332mg | Potassium: 797mg | Fiber: 4g | Sugar: 3g | Vitamin A: 5310IU | Vitamin C: 18.2mg | Calcium: 99mg | Iron: 7.7mg