Leftover Roast Lamb Hotpot

Lamb Hotpot is the perfect Autumn Comfort Food. Filling, tasty, and a wonderful way to make the most of your Leftover Sunday Lunch.

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I love lamb. Sliced on a big Sunday lunch with mint sauce and massive Yorkshire puddings (yes, we eat them with everything!), on Flatbreads with a Greek Marinade, in a curry, or in a wonderfully warming Leftover Roast Lamb Hotpot. Cooked right, it’s tender and falls off the bone, it feels fabulous in your mouth and the flavours are divine. I always think there’s something a little decadent about lamb too. Perhaps because for a while as a single mother I could only ever afford chicken.

If you are a regular reader, you might have noticed that I like to make the most of my leftovers. Mondays are busy for us. So it’s great to have precooked and sliced meat, that I can just throw into another meal and leave to simmer. Leftover Lamb and Beef are both brilliant for Stew, Curry, and plenty more yummy leftover meals. But, this Leftover Roast Lamb Hotpot is one of the best.

Traditional Lancashire Hotpot

The traditional Lancashire Hotpot was left simmering away all day, ready to feed factory workers when they got home after a long day. It’s been around for over 200 years and hasn’t changed a massive amount in all that time.

In the 19th century, Lamb Hotpot would have often been made with mutton, which was sometimes left on the bone. It might have been bulked out with Oysters, which were very cheap back then, and lamb kidneys. Some people added carrots and other veg, some skipped the stock.

That’s the beauty of a Lancashire Hotpot. It’s always been a great way to make a filling meal out of whatever you’ve got, or whatever you can afford. We often make a Beef hotpot instead, because slow cooking meat in stock is always tender and tasty, whatever it is.

My Leftover Roast Lamb Hotpot isn’t exactly traditional, I often use whatever we’ve got. Our Sunday lunches regularly feature carrots and parsnips, so my Lamb Hotpot does too. But, I skip the oysters and Lamb Kidneys!

Can You Cook Lamb Hotpot the Night Before?

We tend to have our Sunday roast later in the day, as husband often works on Sundays. Then I work on Sunday evenings. So I don’t make my Lamb Hotpot the night before. But, you absolutely could and then just warm it up again when you are ready to eat.

I do however do some of the prep work. I’ll peel and slice my potatoes, and leave them in the fridge, covered in a bowl of water. I do the same with my veg and slice my onions. Then I can just throw it all together and layer the potatoes on the next day. If you’ve got any cooked vegetables left over from dinner, you can add those too.

Can You Freeze Hotpot?

I can’t say that I have ever frozen a hotpot, It smells too good not to eat straight away! But, you could. You could either cook your hotpot up, leave it to cool for an hour, then place in a sealed tub and freeze, trying to fill the tub as much as possible. Or, you could just freeze the lamb, and make your hotpot another day. Wrap the lamb tightly in clingfilm and them add to a sealed tub or freezer bag. Whatever you do, label and date it.

How Do You Serve a Hotpot?

Because my Lamb Hotpot has got plenty of carrots and parsnips, I tend to just serve it as it is. Perhaps with some chunky bread to mop up the juices. If you’ve got lots of lamb left, you might choose to skip the veg in the hotpot, in which case I’d serve it with some greens, maybe green beans, and peas. But, it’s completely up to you. Use what you’ve got.

The Recipe

Print Recipe
4.75 from 4 votes

Leftover Roast Lamb Hotpot

A wonderfully feeling meal. Perfect comfort food for autumn, and a great way to use up all of those lovely leftovers.
Prep Time20 mins
Cook Time2 hrs
Total Time2 hrs 20 mins
Course: Main Course
Cuisine: British
Keyword: Lamb, Leftovers
Servings: 4 People
Author: Donna


  • 500 g Lamb – Diced
  • 1 Onion – Diced
  • 1 tbsp Plain Flour
  • 4 Carrots – Peeled and sliced
  • 3 Parsnips – Peeled and sliced
  • 1 tbsp Henderson’s Relish
  • 500 ml Beef Stock
  • 2 Bay Leaves
  • 1 Sprig Fresh Thyme
  • Pinch Salt and Pepper
  • 750 g Potatoes – Peeled and sliced 3mm-5mm thick
  • 100 g Butter – Melted


  • Preheat the oven to 160 degrees (or 180 if not fan assisted)
  • In a large ovenproof dish melt 1tbsp of the butter
  • Add the onions and fry for 5 minutes until soft
  • Add the lamb, carrots, and parsnips and stir
  • Stir in the flour and cook for 2 minutes, stirring constantly
  • Pour in the Henderson’s and stock
  • Add the bay, salt and pepper, and thyme and mix well
  • Simmer for 10 minutes
  • Remove from the heat and stir
  • Lay the potatoes on top, to create a lid, covering as much of the stew as you can
  • Brush or dab on the remaining butter
  • Cover and place in the oven for 1 hour
  • Uncover and continue to cook for a further hour until the potatoes are brown and crisp
Nutrition Facts
Leftover Roast Lamb Hotpot
Amount Per Serving (4 Servings)
Calories 680 Calories from Fat 387
% Daily Value*
Fat 43g66%
Saturated Fat 23g144%
Polyunsaturated Fat 3g
Monounsaturated Fat 15g
Cholesterol 54mg18%
Sodium 439mg19%
Potassium 1576mg45%
Carbohydrates 39g13%
Fiber 8g33%
Sugar 7g8%
Protein 35g70%
* Percent Daily Values are based on a 2000 calorie diet.



If your potatoes aren’t as crispy and brown as you’d like, add a little more butter and grill for 5 minutes, keeping a close eye on it.
Disclaimer:The nutritional information provided is approximate and is calculated using online tools. Information can vary depending on various factors, such as specific ingredients used, but I have endeavoured to be as accurate as possible.
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