Spice Up Your Lunch Game With These Leftover Lamb Rolls With Parmesan & Chilli Slaw

Time is precious, friends. We’re all busy guys and gals, we’ve all got stuff going on, and binge watching Netflix takes time. Which means that leftovers are your friend because they make meal prep so quick and easy, and lamb is the leftover legend. Fact.

According to the folks at Australian Lamb, FOLO (fear of leftovers) affects a quarter of Aussies. But while that quarter may feel embarrassed to take leftovers into uni or work, the rest of the country is enjoying all the time that eating leftovers saves for activities.

FOLO is contributing to Australia’s growing food wastage, but leftovers can curb that and give you a delicious lunch to look forward to.

Think about it – lamb is flavoursome, versatile, and easy to cook, you can use it in pretty much any kind of dish, and it tastes even better the next day. Looking for inspiration for a midweek meal you can throw together with a few leftovers that would otherwise be wasted? The folks over at Australian Lamb have got your back with the recipe for these easy little leftover lamb numbers that are sure to impress.

Leftover Roast Lamb Roll With Parmesan And Chilli Slaw

Prep time: 15 minutes

Cooking time: 5 minutes

Serves: 4



  • Left over roast lamb, sliced
  • ½ cup left over gravy
  • 4 long bread rolls
  • ¼ savoy cabbage
  • 1 cup finely grated parmesan
  • ½ cup flat leaf parsley, roughly chopped
  • 1 long red chilli, deseeded and finely chopped
  • 2 tbsp extra virgin olive oil
  • 2 tbsp lemon juice
  • ¼ tsp white pepper
  • Salt to taste


  1. Shred cabbage thinly using a mandolin or sharp knife. Thoroughly toss the cabbage with parmesan, chilli and parsley so everything is combined properly before you dress it. Combine the oil, lemon juice, pepper and a good pinch of salt in a separate bowl. Set this dressing to one side.
  2. Add left over gravy and the lamb to a small saucepan over medium heat. Simmer for two minutes or until the lamb is just warmed through.
  3. Dress the slaw and slice rolls lengthways. Add two spoonful’s of slaw to each roll then fill with the lamb and gravy to serve.


  • Cooked lamb stays fresh in the fridge for up to 4 days, so get creative with your lamb sandwich creations over the week.
  • To preserve the succulent quality of the meat, add a little au jus from the previous day, or 1/4 cup of low salt stock. Place in a preheated 180◦c oven for approximately 20 to 30 minutes, depending on the size of the piece.
  • Don’t heat the pan and add the gravy. Start the cool gravy in a cool pan to reheat slowly. Stir the gravy as you reheat it to help it heat evenly.

Recipe and images courtesy of Australian Lamb.

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