Leftover Leg Of Lamb Stew Recipe

Name: Leftover Leg Of Lamb Stew
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 5 lbs cooked leg of lamb, roast-leftovers with bone & juices (approx 1 lb of meat); 1 (16 ounce) bag frozen mixed vegetables (corn,green beans,peas); 1 (14 1/2 ounce) can stewed tomatoes, chopped; 4 cups cubed red potatoes, with skin on; 4 cups chopped cabbage; 1 cup chopped sweet onion; 4 cups water (more or less); 2 tablespoons johny's au jus sauce (adj to taste); 1 tablespoon fresh coarse ground black pepper (adj to taste); 1 tablespoon seasoning salt (adj to taste); 1 tablespoon garlic salt (adj to taste); 2 tablespoons dried onion flakes

Servings: persons

5 lbs cooked leg of lamb, roast-leftovers with bone & juices (approx 1 lb of meat)
1 (16 ounce) bag frozen mixed vegetables (corn,green beans,peas)
1 (14 1/2 ounce) can stewed tomatoes, chopped
4 cups cubed red potatoes, with skin on
4 cups chopped cabbage
1 cup chopped sweet onion
4 cups water (more or less)
2 tablespoons johny's au jus sauce (adj to taste)
1 tablespoon fresh coarse ground black pepper (adj to taste)
1 tablespoon seasoning salt (adj to taste)
1 tablespoon garlic salt (adj to taste)
2 tablespoons dried onion flakes

1
I use an overnight marinade for my roast. There are several on this site to pick from. I cook per recipe #600948 High Altitude Lamb. I have all the seasonings in the marinade that are listed in this, so I only add the slivers of garlic. Reserve the juices and freeze for use in the stew. After a few meals of the roast, I throw the leftover in the freezer until I want to make some stew.
2
In a crock pot, combine all ingredients. Amount of vegetables can be adjusted. I state 4 cups of water, I add enough water to slightly cover the ingredients. Cover & cook on high for a few hours then turn on low and cook for about 8-10 more hours. I find with stew, the longer you cook it the thicker it gets. (If you prefer a thick stew, you can flour your lamb prior to placing in crock pot too.) All ingredients are adjustable to your taste.
3
Prep time and cooking time do not include the cooking of the roast.

1890

kcal

Calories

119

Fat

Carbs

148

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 5 lbs cooked leg of lamb, roast-leftovers with bone & juices (approx 1 lb of meat), 1 (16 ounce) bag frozen mixed vegetables (corn,green beans,peas), 1 (14 1/2 ounce) can stewed tomatoes, chopped, 4 cups cubed red potatoes, with skin on, and more.

Yes, Leftover Leg Of Lamb Stew falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Leftover Leg Of Lamb Stew

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions