• Skip to main content
  • Skip to header right navigation
  • Skip to after header navigation
  • Skip to site footer
  • Amazon
  • Pinterest
  • Instagram

Elizabeth's Kitchen Diary

cooking up a storm at the edge of the world

  • The Food
    • All Manner of Sweet Things
      • Cake
      • Chocolate
      • Cookies
      • Ice Cream Recipes
      • Squares
      • Everything Else
    • Veggie
      • Salad
      • Vegetarian
      • Vegan
    • Carbohydrates
      • Bread
      • Pasta
      • Potato
      • Gluten Free
      • Rice
      • Pastry
    • Soup
    • Hoof & Feather
      • Beef
      • Chicken
      • Lamb
      • Pork
    • Fin & Shell
      • Scallop Recipes
    • Breakfast
  • The Adventures
    • Shetland
      • Hike Shetland
    • Belgium
    • England
    • France
    • Italy
    • Latvia
    • Norway
    • Scotland
    • Spain
    • The Caribbean
    • USA
  • About Elizabeth
  • Brands I’ve worked with
  • PR & Disclosure
  • Contact Me

Leftover Roast Lamb and Winter Vegetable Soup

Published on December 31, 2017 • Last updated November 6, 2024 by Elizabeth
Jump to Recipe Print Recipe

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

Leftover Roast Lamb and Winter Vegetable Soup

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.

Transition Turriefield Shetland

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.

Lamb Bone Broth Ingredients 1

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!

Leftover Roast Lamb and Winter Vegetable Soup

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.

Leftover Roast Lamb and Winter Vegetable Soup

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 and Winter Vegetable Soup

Leftover Roast Lamb & Winter Vegetable Soup

A hearty & filling winter vegetable soup made with homemade lamb bone broth, leftover roast lamb and seasonal vegetables.
4.20 from 5 votes
Print Pin Rate
Course: Soup
Cuisine: British
Prep Time: 15 minutes minutes
Cook Time: 5 hours hours
Total Time: 5 hours hours 15 minutes 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

Affiliate Links

This recipe card may contain affiliate ingredient and equipment links. As an Amazon Associate I earn from qualifying purchases.

Equipment

roasting tray
stockpot
high speed blender
hand blender
Prevent your screen from going dark

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

This is a commissioned recipe for Tasty, Easy Lamb. Thank you for supporting the brands who make it possible for me to do what I love: mess up my kitchen and share recipe stories!

Category: 30 Minute Meals, Hoof & Feather, Lamb, Recipe, Soup, Sponsored Post

About Elizabeth

Solivagant. Foodie. Calls Shetland home.

Previous Post:Tenno Castle ItalyTrekking in Garda Trentino: Lake Tenno to the Varone Waterfall
Next Post:Fine Dining Onboard a Celebrity Equinox Cruise

Reader Interactions

Comments

  1. Amy

    May 31, 2023 at 9:09 am

    5 stars
    I made this and it was a delicious hearty soup using left over lamb which is fantastic. I did add some Worcestershire sauce, tomato paste and bay leaf when adding the chopped vegetables and lamb to the broth and it made it go next level. Made this twice now and my kids love it. Thank you!

    Reply
  2. Mama Bear

    May 27, 2023 at 1:42 pm

    5 stars
    My family loved this – cold weather comfort food. I also added a can of cannelloni beans. Delicious with fresh bread rolls!

    Reply
  3. Rhian Westbury

    January 22, 2018 at 3:31 pm

    It’s such a nice idea that everyone volunteers that gets the box, makes it very much a community offering x

    Reply
  4. Janice

    January 21, 2018 at 6:55 pm

    This is very much my kind of soup and my kind of cooking! Love to make recipes with leftovers and your soup looks so delicious, definitely could be a main course soup with some nice crusty break.

    Reply
  5. Hannah

    January 2, 2018 at 11:06 pm

    I love that this is so quick to prep! I need to try it x

    Reply
  6. Crystal

    January 2, 2018 at 4:28 pm

    I’ve never tried lamb before, but I must admit your photos sure do look delicious.

    Reply
  7. Hannah

    January 1, 2018 at 7:34 pm

    This looks really warming. Perfect for the winter

    Reply
  8. Kara

    January 1, 2018 at 3:05 pm

    I haven’t had roast lamb for ages as the kids don’t like it but it won’t go to waste if I make this soup. Thanks for the recipe

    Reply
  9. Anosa

    December 31, 2017 at 10:39 pm

    We rarely have lamb and when we do its always polished off but this looks absolutely delicious and such great comfort food

    Reply
  10. Mellissa Williams

    December 31, 2017 at 4:52 pm

    Oh my! This soup reminds me so much of cawl. Your photos make it look so appetizing. I love the idea of serving it with warm buttered bannocks

    Reply
  11. kirsty

    December 31, 2017 at 1:42 pm

    I love the idea of using left over lamb to make a delicious soup. It makes a change from sandwiches. The bowls are beautiful by the way

    Reply
  12. Starlight and Stories

    December 31, 2017 at 9:58 am

    This looks delicious! Just the perfect thing for these cold winter’s nights.

    Reply
4.20 from 5 votes (3 ratings without comment)

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Did you enjoy the recipe? We'd love your feedback! Please leave a star rating.




Sidebar

Cooking up a storm at the edge of the world

Image of Elizabeth Atia making a cake in the Aald Harbour Hoose, Shetland. Photograph by Misa Hay from Shetland Wool Adventures.

Welcome to Elizabeth’s Kitchen Diary, Scotland’s most northerly award-winning food blog.

I’m based in the wild and remote Shetland Islands, where I’ve been sharing my adventure-fuelling recipes since 2011.

As seen on Shetland: Scotland’s Wondrous Isles on Channel 5.

“Never underestimate the power of your own story. Life may have taken unexpected turns, but it’s never too late to weave new threads of adventure into your tapestry. Keep spinning those yarns, my friend.

Recent Posts

Image of turkey Wellington with a slice out of it showing the layers of roast turkey, stuffing and crisp pastry.

Copyright © 2011–2025 EKD Services Ltd · Privacy Policy · All Rights Reserved · Website by Callia Web

Company Number: SC643807 · Registered Business Address:  36 Angusfield Avenue, Aberdeen, AB15 6AQ 

Leftover Roast Lamb and Winter Vegetable Soup Pinterest.

Rate This Recipe

Your vote:




A rating is required
A name is required
An email is required

Recipe Ratings without Comment

Something went wrong. Please try again.