Leftover Roast Lamb & Winter Vegetable Soup

A hearty & filling winter vegetable soup made with homemade lamb bone broth, leftover roast lamb and seasonal vegetables. In collaboration with Tasty, Easy Lamb.

Craving a hearty filling soup at the end of these long, cold, dark days? For this recipe, I’ve made a delicious and nutritious bone broth out of leftover roast lamb bones and turned it into a soup packed full of winter vegetables.

Regular readers will know that we get a weekly vegetable box of produce grown within ten miles of our house. It’s a community-supported agriculture scheme, and part of the conditions of subscribing to this (in high demand – there’s a waiting list!) scheme is that we have to volunteer for a few hours each season.

A few weekends ago the kids and I did our stint, donning our wind and waterproof gear, spending a rather satisfying morning building a three high tyre wall around the kale beds (protection against the winter gales) and digging up all the remaining carrots and neeps for storage.

All in all, it was a rather fantastic morning. There’s something intensely satisfying about digging food out of the earth, and my children have developed an idea of all the hard work it takes to grow food for us. When the next veg box was delivered featuring the carrots and neeps they themselves had picked, it really gave them a sense of achievement.

There’s also a sense of achievement to be found in getting the most out of the food you prepare, for example, I always make a bone broth out of leftover roast lamb bones. The flavour cannot be replicated with shop-bought stock cubes.

It’s really easy to make your own bone broth too – simply place all your leftover bones onto a roasting tray, scatter over a quartered unpeeled onion (leaving the peel on helps create a gorgeous deep brown colour in the broth), a halved carrot, a halved bulb of garlic (again, unpeeled as you’re going to be straining it anyway), and a stick of celery if you happen to have on. Roast for 45 minutes, transfer to a stockpot, cover in water and simmer for four hours or so with the lid slightly off.

Strain and either store in the fridge for a day or two or transfer to the freezer for storage for a few months. Simply defrost and use in your favourite lamb recipe!

This soup is made with seasonal ingredients; the contents of our most recent veg boxes. You could, if you wanted, add a few handfuls of chopped kale for a splash of green and some extra goodness.

Serve your soup with some crusty warm bread or buttered bannocks. It’ll definitely warm your cockles this time of year.

What sort of recipes do you make to use up leftover roast lamb? Let me know in the comments!

For more lamb recipe inspiration visit the Tasty Easy Lamb website, and follow them on Facebook, Twitter or Instagram.

Leftover Roast Lamb & Winter Vegetable Soup

A hearty & filling winter vegetable soup made with homemade lamb bone broth, leftover roast lamb and seasonal vegetables.

5 from 1 vote

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Course: Soup

Cuisine: British

Prep Time: 15 minutes

Cook Time: 5 hours

Total Time: 5 hours 15 minutes

Servings: 4 servings

Calories: 463kcal

Author: Elizabeth

Ingredients

for the lamb bone broth

• ▢ leftover lamb roast bones
• ▢ 1 carrot cut lengthwise
• ▢ 1 brown onion quartered
• ▢ 1 bulb garlic cut through the middle
• ▢ 1 stick celery
• ▢ 3 tbsp olive oil
• ▢ cold water to cover

for the soup

• ▢ 1 tbsp butter
• ▢ 1 tbsp sunflower oil
• ▢ 1 onion diced
• ▢ 2 medium carrots diced
• ▢ 1 medium parsnip diced
• ▢ 200 grams swede diced
• ▢ 2 medium potatoes diced
• ▢ 200 grams leftover roast lamb diced
• ▢ 1.2 litres lamb bone broth
• ▢ Shetland sea salt to taste
• ▢ freshly ground black pepper to taste

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Equipment

roasting tray

stockpot

high speed blender

hand blender

Instructions 

• To prepare the bone broth, preheat oven to 180 C.
• Place any leftover lamb roast bones on a roasting tray and scatter the unpeeled, quartered onion, halved carrot, celery stick and garlic. Drizzle with the olive oil and roast in the centre of the oven for 45 minutes.
• Transfer the roasted bones and vegetables to a large stockpot. Cover with water and bring to the boil. Reduce to a simmer and cover, leaving the lid slightly ajar, for four hours or so.
• Strain off the bone broth and refrigerate or freeze until needed.
• To prepare the soup, heat the butter and sunflower oil in a soup pan.
• Saute the onion, stirring occasionally while you dice and add the remaining vegetables.
• Add the diced lamb, pour over the lamb bone broth and bring to a simmer.
• Simmer gently for 20 minutes, until the vegetables are tender.
• Carefully transfer a few ladlefuls of the chunky soup to a blender and blend until smooth. Alternatively, use a hand blender and pulse for a few seconds to thicken the soup somewhat. Season well to taste.
• Serve warm with buttered crusty bread or buttered bannocks.

Notes

You could add a handful or two of chopped kale for the final five minutes of cooking, if desired.

Nutrition

Calories: 463kcal | Carbohydrates: 40g | Protein: 13g | Fat: 29g | Saturated Fat: 9g | Cholesterol: 44mg | Sodium: 113mg | Potassium: 1110mg | Fiber: 8g | Sugar: 10g | Vitamin A: 7777IU | Vitamin C: 47mg | Calcium: 88mg | Iron: 2mg

Environmental Information

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