Leftover meals can be one of the most cost-effective ones to make, and one of these meals is our Leftover Roast Lamb Stroganoff.

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We love our weber q roast lamb, but let’s face it. Legs of lamb are not the most budget-friendly cuts of meat sometimes. But at times, we have to buy a larger leg of lamb than required.
This will means leftovers!

Yes, we have a dog that we can give any leftover meat too; however, there is usually enough meat to get a second meal. And our Neko is not very happy with me, lol.

So what do you do with the leftover meat from your roast lamb?

Firstly, once your meat has cooled down, you need to store any leftover meat in an air-tight container and put it in the refrigerator or freezer.

Always make sure that your container is firmly sealed to avoid any cross-contamination.

How long does cooked lamb last in the fridge or freezer?

Your lamb will last up to three days in the refrigerator and up to three months in the freezer.

An excellent tip to remember is to label your container with the date you cooked it.

This way, you know if it is within the safe date range for you to eat it.

And for some beneficial tips on storing your cooked lamb, The Spruce Eats has a great article called “How to Keep Lamb Fresh.”

How to cook leftover roast lamb stroganoff.

This recipe is made very similar to my Creamy Beef and Bacon Stroganoff with Mushrooms. Making this a quick and easy recipe, packed full of flavor.

To make this recipe, you will need the following ingredients:

Ground Paprika
Dried Rosemary
Olive Oil
Butter
Medium Onion Finely Diced
Mushrooms Sliced
Garlic Cloves Crushed
All-purpose Flour or Plain Flour
Chicken Broth or Liquid Stock
Thickened Cream or Heavy Whipping Cream
Sour Cream
Worcestershire Sauce
Dijon Mustard
Salt
Black Pepper

Firstly break apart your meat, if you have not already done that. It’s good to have all the pieces bite-sized for this recipe.

Finely chop your onion and crush your garlic cloves.

Next, add butter and, if you like, add some olive oil to a skillet or casserole pot.
Then add the onion, garlic, and mushrooms. Saute until the mushrooms are tender. Continuously stir while you saute to avoid anything sticking to the bottom.

Once the mushrooms are tender and smaller in size, add the flour and stir until everything is well combined. Then add the chicken stock and cream, stir until everything is combined.

Now it is time to temper the sour cream. You do this by adding a small amount to the sour cream in a separate bowl and mix it through.
Doing this increases the sour cream’s temperature, allowing you to add the cream to the hot mixture without it curdling.
I find when the sour cream is just warm to the touch, it is ready to add.

When the sour cream is ready to be added, add it, along with the Worcestershire sauce, dijon mustard, paprika, dried rosemary, salt, and pepper. And stir it all through.
Stir in the lamb and let it simmer over low heat for about 5 to 6 minutes or until the lamb is warmed through and the sauce has thickened.

What do you serve with your lamb stroganoff?

There are a few this you can serve with your leftover roast lamb stroganoff.

Butter covered pasta or a bed of steamed rice is always great to go with this meal.

But our favourite is a bed of creamy garlic and rosemary mashed potatoes.

And you can also add some steamed asparagus or green beans to the side.

Will this work with any roast lamb?

It doesn’t matter how you cook your roast or the cut of roast you have. It will all be able to be used with this recipe.

The only thing is, the taste may vary depending on the flavours you used to cook your roast lamb, especially if you inject your lamb with a marinade.

Other recipes we love.

If you are looking for other recipes to try, here are some of our other favourite recipes: