Riverford Wicked Leeks
Lamb leftovers with spring greens  recipe image

Print Lamb leftovers with spring greens

A great way to use up the remainders of your Sunday lamb roast. Serve with a dal to make it into a full meal.


Lamb recipes  


  • 400g spring/summer greens, shredded
  • 30g butter
  • 150g cooked lamb (plus stuffing), cut into thick matchsticks


  1. Shred the greens, stalks and all, chopping the stalks finer than the leaves. Cook slowly in a tightly lidded saucepan with a little water, for 10-15 minutes until al dente, stirring occasionally.
  2. Add the butter, stir around until melted and cook for another 5 minutes. Add the lamb. Continue to cook, gently stirring
  3. until everything is mixed together and hot. Serve immediately.
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