A leftover lamb stir-fry recipe that is even better than your roast lamb the first time around

Name: A leftover lamb stir-fry recipe that is even better than your roast lamb the first time around
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 6 serving(s)
Ingredients: 400 g cooked lamb, roughly shredded or chopped; 1 tsp. cornflour; 3 tbsp. soy sauce; 2 garlic cloves, crushed; 3 cm piece fresh root ginger, peeled and finely grated; 1 tbsp crispy chilli oil, we used Lee Kum Chiu Chow Chilli Oil; 1 tsp. Chinese five spice; 2 tsp. sesame oil; 2 pak choi, leaves; 600 g fresh rice vermicelli noodles; Small handful coriander, roughly chopped

Use up leftover roast lamb in this speedy and flavoursome stir-fry.

By The Good Housekeeping Cookery TeamUpdated: 08 April 2025

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Do you have leftover lamb from either an Easter Sunday or roast dinner? Then this stir-fry is a delicious way to use it up and not waste it. The flavours in this stir-fry will be a far cry from any flavours on your roast plate, so you won't know you're eating the same lamb!

On the table in just 25min, it's an easy recipe to whip up on a Monday after a long day at work.

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Yields:

6 serving(s)

Prep Time:

15 mins

Cook Time:

10 mins

Total Time:

25 mins

Cal/Serv:

475

Ingredients

400 g
cooked lamb, roughly shredded or chopped
1 tsp.
cornflour
3 Tbsp.
soy sauce
2
garlic cloves, crushed
3
cm piece fresh root ginger, peeled and finely grated
1
tbsp crispy chilli oil, we used Lee Kum Chiu Chow Chilli Oil
1 tsp.
Chinese five spice
2 tsp.
sesame oil
2
pak choi, leaves
600 g
fresh rice vermicelli noodles
Small handful coriander, roughly chopped

Directions

1. Step 1In a medium bowl, toss the lamb with the cornflour until well coated. Add the soy sauce, garlic, ginger, chilli oil and five spice. Mix well.
2. Step 2Heat the sesame oil in a large frying pan or wok over high heat and add the lamb mixture. Stir-fry for 4min, until golden brown and crispy.
3. Step 3Add the pak choi and noodles and stir-fry for 5min, until heated through and the pak choi begins to wilt. Sprinkle over the coriander and serve

You can store your leftover lamb – covered – in the fridge for up to two days. You can freeze your leftover lamb for up to 1 month. Defrost in the fridge overnight before using.

We found lamb shoulder works best, but any cut of lamb can be used.

Don't have fresh rice vermicelli noodles? Use any fresh noodles you fancy, or cook any dried ones you may have and bung them in the pan.

You can use any vegetables that tickle your fancy. Peppers, carrots, beansprouts - you name it!

To make this recipe vegan, then fry off some firm tofu ( smoked would work particularly well here) in place of the lamb.