Leftover Lamb Hotpot

Leftover Lamb Recipes

Being Welsh, I’ve always looked forward to Easter Sunday, with its promise of a whole roast leg of lamb, served with sweet, seasonal vegetables and a dollop of homemade mint sauce. However, the best part of the whole Easter experience is deciding what to do with the leftover roast lamb, inevitably thrust into the fridge at around 4pm. The answer? A recipe for Leftover Lamb Hotpot.

This is a very simple recipe, based on the classic Lancashire hotpot, which makes the most of the meaty flavour and doesn’t hide it behind a veil of beefy gravy. For that reason, try your best to lay your hands on some lamb stock. You could even make some with the roasted bones from your joint of meat. It’ll make all the difference.

Don’t worry if you don’t have any leftover lamb. Lamb neck – scrag end – works really well here and can be picked up for around £6 per kilo. Just make sure you cook it for 2-3 hours to ensure juicy, succulent meat.

Recipe for Leftover Lamb Hotpot

Leftover Lamb Hotpot

Serves 4


  • 500g leftover lamb, large chunks*
  • 2 onions, roughly chopped
  • 2 sticks of celery, finely sliced
  • 1 carrot, diced
  • 40g butter
  • 3 bay leaves
  • 500ml lamb stock
  • 2 tbsp fresh thyme, finely chopped
  • 500g potatoes, thinly sliced
  • 2 tbsp olive oil

*If using raw lamb brown it in the saucepan and remove before starting the vegetables.


  1. Melt the butter in a large saucepan and saute the onions, along with the celery and carrot. After 5 minutes tip in the bay leaves, stock and meat. Simmer for an hour.
  2. Meanwhile, thinly slice your potatoes and preheat your oven to 160C/140C (fan). After an hour has elapsed remove the saucepan from the heat and stir in the fresh thyme.
  3. Transfer the content of the saucepan to a suitably sized oven dish and layer neatly with the potatoes. This works best if you do a rough layer underneath, followed by a tidy layer on top.
  4. Drizzle with the oil and pop in the oven. After an hour whack the oven up to 180C/160C(fan) and leave for 20-30 minutes to brown. Serve immediately with bread, buttered seasonal veg or both.

What to Make With Leftover Lamb Leftover Lamb Hotpot Recipe

Cost: The price of lamb varies immensely depending on where you buy it and what cut you use. For the purpose of this hotpot recipe I’m going to go with £8/kg, but your lamb may be cheaper if, for instance, you opt to use lamb neck.

All ingredients considered, this fantastic way of using up leftover lamb after an Easter feast will set you back no more than £6.

40 comments on “Leftover Lamb Hotpot

  1. Michelle
    April 20, 2014 at 4:40 am

    Hooray for leftovers!

  2. Georgina
    April 20, 2014 at 11:20 am

    Lovely. I’m a big fan of the traditional Lancashire Hotpot, and this looks like a wonderful version of it. The problem is that I might just fancy this more than today’s planned roast lamb now…!

  3. Susan
    April 20, 2014 at 4:43 pm

    Yum. I love creating something new from leftovers. This looks very moreish.

    • frugalfeeding
      April 22, 2014 at 1:36 pm

      Thank you – it was. We could barely stop eating it.

  4. Gillie
    April 20, 2014 at 5:31 pm

    We love lamb hotpot but the family favourite with the leftover lamb is definitely shepherd’s pie. In fact I am already looking forward to tomorrow’s supper 🙂

    • frugalfeeding
      April 22, 2014 at 1:36 pm

      Shepherd’s pie is wonderful – I’ll have to make one next time. But this is definitely the new favourite.

  5. whilehewasout
    April 21, 2014 at 9:43 am

    Tell me it is not worth having leftovers 😀 This must be fantastic for such an ugly grey day as we have here today… Thank you for sharing 🙂

    • frugalfeeding
      April 22, 2014 at 1:35 pm

      MMy pleasure. Leftovers are the best (if you use them).

  6. Conor Bofin
    April 21, 2014 at 8:43 pm

    Very nice indeed Nick. Lovely looking hotpot.

    • frugalfeeding
      April 22, 2014 at 1:35 pm

      Thank you, Conor – I was very happy with it.

  7. cookinginsens
    April 23, 2014 at 3:40 pm

    Oh boy! That looks delectable!

  8. DellaCucinaPovera
    April 24, 2014 at 4:21 pm

    This looks lovely and heart-warming. delicious!

  9. Shell
    May 9, 2014 at 12:22 pm

    I was going to make Scotch broth but made this instead & I’m rally glad I did! Delicious.

    • frugalfeeding
      May 14, 2014 at 1:59 pm

      Fantastic – so glad you enjoyed it! I thought it was delicious 🙂

  10. Bec
    September 8, 2015 at 2:58 am

    Great recipe idea, I only had a small amount of leftover lamb and no celery, but it was still good. I did, though, make some stock from the bones and carrot, onion and parsley

    • frugalfeeding
      September 20, 2015 at 6:19 pm

      Fantastic – great to hear you made your own stock!

  11. Maryam
    October 16, 2015 at 2:57 pm

    This was delicious! I think I’ll add a bit more stock next time though… I used the amount listed in the recipe but looks like you got a lot more sauce in yours.Thanks for this amazing recipe!

    • frugalfeeding
      November 1, 2015 at 6:05 pm

      Very strange – apologies for that! glad you enjoyed.

  12. Lady Annie Palfrey
    October 23, 2015 at 3:30 am

    have made this twice now an it is the new favourite ..

  13. Jane
    November 28, 2015 at 9:08 pm

    Wow, just finished eating the best Hotpot ever, mad with leftover lamb leg – amazing and enough for another meal too. Your website is fabulous, and as they say, loving your work!

    • frugalfeeding
      December 15, 2015 at 8:22 pm

      Thank you – so glad you enjoyed it. It’s a stand out dish for me 🙂

  14. Teresa
    January 8, 2016 at 7:22 am

    Made my first hotpot tonight. It was wonderful! So simple and wonderful. It looked exactly like the photo. I used some nice lamb broth, with sauteed ground lamb. Excellent recipe.

    • frugalfeeding
      February 6, 2016 at 1:46 pm

      Fantastic – so glad you enjoyed. I really must make this again.

  15. Mary
    May 2, 2017 at 7:00 pm

    Is an hour on the hob and an hour in the oven not a lot for lamb that is already cooked?

  16. Vicky Pulman
    September 11, 2018 at 10:17 pm

    Beautiful! It took ages to get my son to bed so this was in the oven for like 2.5 hours but turned out great. I put butter papers on top for the main cooking then took them off and blasted with lid off for 15.


  17. Monika Zajac
    November 8, 2018 at 5:24 pm

    Made it many, many times…! That’s how addictive this recipe can be. Ps: I also add a leftover gravy to stock which makes a sauce thicker and even more yummy.
    Thank you for your recipe!

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