So I had a satisfying roasted lamb over the weekend, but seeing as how I roasted a whole 2+kg lamb shoulder, I was bound to have leftovers. Well, waste not want not, and I think this is a fantastic way to use up those bits of lamb left in your fridge.

For space, I shredded the lamb after the roast had cooled and store it away in an airtight container in the fridge. So for a quick lunch (or weeknight dinner) I just took that pasta and added it to:

  • Cooked pasta (just boil it to just under al dente)
  • Sliced black olives
  • Semi dried tomatoes, roughly chopped
  • Feta
  • Lemon juice

It was just a matter of warming the lamb in a pat of butter, adding the hot, freshly cooked pasta over the top, then throwing in the tomatoes and olives to warm through, and then top with feta. A squeeze of lemon juice over the top, and off you go.

Feel free to add any other bits and pieces you have in your fridge – I just needed some acidity to cut through the lamb, so I think that other types of antipasto will do: roasted capsicum, charred eggplant, marinated feta…the list goes on.


What are your favourite ways to use up meat leftover from a roast?


  1. milkteaxx June 24, 2013 at 12:06 am

    i like to make a big roast to ensure i have leftovers! haha!

  2. muppy June 25, 2013 at 10:01 am

    love these sorts of dishes, have you tried the lamb dish at Circa?

    1. Tambourine June 30, 2013 at 11:17 am

      I haven’t, actually. Tell me about it


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