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.

45 replies on “Leftover Lamb Hotpot”

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…!

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 🙂

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

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!

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!

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.

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.


Have been cooking this for a couple of years, whoever we have left over lamb. One of the tastiest casseroles ever.

Great recipe. I added some mushrooms and pearl barley plus dried thyme and left over cooked carrots from a previous meal. It’s one of those recipes that you can plonk most vegetables in e.g. leaks. That’s a further Welsh connection. Bendigedig!👍

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