Jamie Oliver’s Leftover Leg of Lamb Recipe: Best Easy Ragu with Pappardelle

Jamie Oliver’s Leftover Leg of Lamb Recipe transforms your Sunday roast into a rich, meaty ragu that clings beautifully to wide pappardelle pasta. Slow-cooked flavors meet next-day convenience in this comforting Italian-inspired dish. With minimal prep and maximum flavor, it’s an easy weeknight winner and a delicious way to use up lamb leftovers without waste.

What is Jamie Oliver’s Leftover Leg of Lamb Ragu with Pappardelle?

Jamie’s ragu recipe is a slow-simmered pasta sauce using shredded leftover lamb, onions, garlic, herbs, and tinned tomatoes—cooked until tender and flavorful. The sauce is then tossed with pappardelle, a wide, flat ribbon pasta that’s ideal for soaking up all that savory goodness. It’s rustic, hearty, and packed with Italian flavor.

Other Popular Lamb Leftover Recipes

• Jamie Oliver Leftover Lamb Moroccan
• Hairy Bikers Leftover Lamb Shepherd’s Pie
• Mary Berry Lamb Dhansak
• Hairy Bikers Slow Cooker Lamb Dhansak
• Jamie Oliver Leftover Lamb Curry
• Jamie Oliver Leftover Lamb Biryani
• Jamie Oliver Lamb and Chickpea Curry

Why You Should Try This Recipe

• Perfect Use of Leftovers – Turns roast lamb into a next-day hero
• Hearty and Comforting – Deep, rich flavor in every bite
• Simple Ingredients – Pantry staples come together beautifully
• One-Pan Sauce – Easy cleanup
• Freezer-Friendly – Great for batch cooking

Ingredients Needed to Make Jamie Oliver’s Leftover Lamb Ragu

• Leftover Leg of Lamb (400–500g, shredded)
• Onion (1 large, finely chopped)
• Carrots (2, finely diced)
• Celery (1 stick, finely diced)
• Garlic (2 cloves, minced)
• Tinned Chopped Tomatoes (1 can – 400g)
• Tomato Purée (1 tbsp)
• Red Wine (100ml – optional, for depth)
• Olive Oil (2 tbsp)
• Fresh Rosemary or Thyme (1 sprig or 1 tsp dried)
• Salt and Black Pepper (to taste)
• Pappardelle Pasta (300g / ~10oz)
• Grated Parmesan (to serve)
• Fresh Parsley or Basil (optional for garnish)

Equipment Needed

• Large skillet or Dutch oven
• Saucepan for pasta
• Wooden spoon
• Tongs
• Knife and chopping board

Instructions to Make Jamie Oliver’s Leftover Lamb Ragu

Step 1: Sauté the vegetables

Heat olive oil in a large skillet over medium heat. Add onion, carrot, and celery. Cook for 8–10 minutes, until softened and slightly golden.

Step 2: Add garlic and tomato base

Stir in garlic, cook for 1 minute. Add the tomato purée, cook for another minute. Pour in the tinned tomatoes and red wine, and bring to a simmer.

Step 3: Stir in the lamb and herbs

Add the shredded lamb and rosemary or thyme. Season with salt and pepper. Reduce heat to low and simmer gently for 25–30 minutes, allowing the sauce to thicken.

Step 4: Cook the pappardelle

While the sauce simmers, cook the pappardelle in salted boiling water according to package instructions until al dente. Drain, reserving a bit of pasta water.

Step 5: Toss and serve

Toss the pasta with the lamb ragu, adding a splash of pasta water if needed to loosen the sauce. Serve hot, topped with grated Parmesan and optional fresh herbs.

What Goes Well With Lamb Ragu and Pappardelle

• Garlic Bread or Focaccia – For mopping up the sauce
• Simple Arugula or Rocket Salad – Light and peppery contrast
• Steamed Greens or Roasted Veggies – Broccoli, kale, or courgette
• Glass of Red Wine – A soft Chianti or Syrah pairs well
• Cracked Black Pepper & Olive Oil Drizzle – For finishing flair

Expert Tips for the Best Lamb Ragu

• Shred Lamb Finely – Helps it blend into the sauce beautifully
• Simmer Slowly – Gives depth and richness
• Use Wine or Stock – Red wine adds body; stock works too
• Reserve Pasta Water – It helps create a silky sauce
• Finish with Parmesan and Herbs – Brightens and enhances the dish

Easy Variations of Jamie Oliver’s Lamb Ragu

• Add Mushrooms – For earthy flavor
• Include Chili Flakes – If you like a bit of heat
• Use Tagliatelle or Fettuccine – If you can’t find pappardelle
• Swap Tomatoes for Passata – For a smoother sauce
• Add Olives or Capers – For a Mediterranean twist

Best Practices to Store Leftovers

• Refrigerate in Airtight Container – Keeps for up to 3 days
• Freeze for Later – Store sauce (without pasta) for up to 2 months
• Reheat Gently – Add a splash of water or broth as it warms
• Pasta + Sauce Tip – Cook fresh pasta when reheating for best texture
• Label and Date If Freezing – Helps with batch cooking rotation

Nutrition Value (per serving, based on 4 servings)

• Calories: ~530
• Protein: ~28g
• Fat: ~22g
• Carbohydrates: ~45g
• Fiber: ~6g

FAQs

Can I use shoulder of lamb instead of leg?

Yes. Shoulder of lamb works just as well and often results in an even richer flavor due to its higher fat content. Just make sure it’s well cooked and shredded.

Can I make lamb ragu ahead of time?

Absolutely. The ragu can be made 1–2 days in advance, stored in the fridge, and gently reheated. In fact, the flavors deepen beautifully over time.

What pasta can I use if I don’t have pappardelle?

You can substitute tagliatelle, fettuccine, or even rigatoni. Wide or ridged pasta shapes work best for holding onto the ragu sauce.

Can I freeze leftover lamb ragu?

Yes. Freeze the ragu sauce only (without the pasta) in airtight containers for up to 2 months. Defrost and reheat on the stove before serving with freshly cooked pasta.

Final Words

Jamie Oliver’s Leftover Lamb Ragu with Pappardelle is a comforting, rich, and incredibly satisfying dish that proves leftovers don’t have to be boring. With minimal effort and maximum flavor, it’s the kind of meal you’ll look forward to even more than the roast itself.

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