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How To Reheat Roast Lamb – I Test 7 Methods [Pics]

This article was updated on 14th September 2023 for freshness and to incorporate new insights.

There’s nothing quite like a perfectly cooked roast lamb, especially during the holidays. But what do you do with your leftovers? To put this debate to bed, I’ve tested seven different ways to reheat lamb.

The best way to reheat lamb is in a 300°F oven. Drizzle room-temperature lamb with stock or juices and then cover it loosely with foil. Place it on a wire rack to reheat for 30-60 minutes. If you have slices, a great way to reheat them is by submerging them in some hot stock or gravy in a skillet.

How I tested reheating lamb

I love a roast lamb dinner, but hate any leftovers going to waste. So one Monday after my Sunday roast, I set about reheating my leftover lamb in lots of different ways.

The techniques I tried included:

  • Oven: Hassle-free and suitable for whole joints.
  • Microwave: Convenient but can overcook the lamb.
  • In gravy/stock: Infuses the meat with flavor.
  • Skillet: Tasty but will brown the outside.
  • Steamer: Tender, juicy meat.
  • Air fryer: Okay but can be drying.

Tips for reheating roast lamb

There’s a chance that reheating your lamb will slightly change its flavor because the proteins in meat continue to transform as it cools, breaking down the nutrients that impact taste and texture. It’s called the ‘warmed-over’ effect.

Because of this, some people prefer to eat leftover lamb cold. It’s delicious in sandwiches and salads

And one last tip. Always let the lamb meat reach room temperature before reheating it.

Reheating lamb in the oven

Time: up to 90 minutes

  1. Preheat your oven to 300°F (150°C) and take your lamb out of the fridge so it can reach room temperature.
  2. Drizzle a few spoonfuls of leftover cooking juices (or stock) over your lamb before covering the lamb loosely in foil.
  3. Warm it in the oven for approximately 20-25 minutes per pound. Timings will vary based on oven type and your cut of meat, but it could take up to 90 minutes.
  4. Once heated, allow the lamb to rest for 10 minutes before serving.

Note: If you’re reheating sliced lamb, it won’t need as much time in the oven.

You should always heat roast lamb at a low temperature to prevent recooking it (the aim is just to warm it up). And if you can, monitor its temperature with a meat thermometer.

You want the reheat the lamb until about 5°F below your desired temperature because it will continue to warm while it rests. Heat the lamb to around 120°F for medium-rare, 130°F for medium meat, and 145°F for well-done meat.

Results: I was really happy with the results from the oven. My meat was pink and moist and tasted delicious. This was also one of the more versatile, low-fuss methods I tried and it’s suitable for both sliced and whole lamb leftovers.

Reheating lamb in the microwave

Time: 2-3 minutes

  1. Slice up your leftover roast lamb and drizzle the slices generously with cooking juices, stock, water, or apple juice.
  2. Place your lamb slices on a microwave-safe plate and cover them with a damp paper towel.
  3. Microwave in 30-second intervals until heated through, around 2 minutes.
  4. Allow your lamb to rest (still covered) for 30 seconds before serving.

If you don’t have leftover cooking juices handy, you can use water or apple juice instead.

Covering your meat with a damp paper towel traps in steam and keeps your lamb moist. And monitoring the lamb by warming it in short intervals reduces your risk of accidentally overcooking it.

Results: I was pleasantly surprised by the results of this method because most people will tell you to avoid it. But I went slow, and my lamb was juicy and pink and didn’t brown at the edges or dry out.

Reheating lamb in gravy

Time: 5-6 minutes

  1. Let your leftover lamb reach room temperature out of the fridge.
  2. Cut it into quarter-inch thick slices.
  3. On medium heat on the stove, bring fresh or leftover gravy to a simmer.
  4. Remove your gravy from the heat and add your sliced lamb.
  5. Allow the lamb to warm for 3 to 5 minutes and then serve immediately.

Using leftover cooking juices from your roast lamb will elevate the flavor of your meal, but stock or fresh gravy works just as well.

Your gravy shouldn’t be boiling when you submerge your lamb slices, as this will overcook your meat. Also, don’t let your meat sit in the gravy for too long before serving because it may form a skin on top. A good stir at the halfway mark will help with even heating.

Results: This is a great method if you’re looking to add some flavor to your meat. The infused-gravy taste is delicious, and the meat stays moist and tender (though it wasn’t piping hot).

Reheating lamb by steaming it

Time: 3-4 minutes

  1. Set up your steamer or construct one using a wire rack, sieve, or colander, and a pot.
  2. Make a poaching liquid using stock and herbs and bring it to a simmer.
  3. Add thinly sliced room-temperature lamb to the steamer basket and heat for 3 to 4 minutes.
  4. Optional: Pat dry and sear in a hot skillet to re-crisp the outside.

The steam from the poaching liquid will be hot enough to heat your meat quickly, so you don’t need to leave it for too long. And thinner slices work better for this method because they will heat quicker so the outside won’t get as cooked.

Results: While it may be a bit of a hassle, steaming is great for keeping your lamb flavorful and tender. My lamb cooked a tiny bit on the outside, but not enough to harm the taste or texture. Overall, I would definitely recommend this method.

Reheating lamb with sous vide

Time: up to 90 minutes
10/10 (if you have a sous vide machine)

  1. Take your lamb out of the fridge and let it come to room temperature.
  2. Place lamb (sliced or whole) into a vacuum-sealed heat-proof bag.
  3. Set your sous vide machine to 130°F (for medium rare meat) and place the lamb in the water. Leave it there until warmed through. Slices will take 10-15 minutes, while whole roasts can take over an hour.
  4. Optional: Sear your lamb in a hot frying pan to reinvigorate its crust.

If you don’t have a sous vide machine, you can make the water-bath yourself but it will be very hard to keep the temperature consistent for any length of time.

One annoying thing about this method is that it’s not easy to check on the temperature of the lamb. This means it’s kind of a guessing game as to when it will be done. But luckily, there’s no risk that you’ll overcook the lamb because it won’t get hotter than the temperature of the water. So you can leave it heating for a while.

Results: I have mixed feelings about this method. On the plus side, because it is an indirect heating method, there is no risk of ruining the texture or taste of the meat by overcooking it. But having a sous vide machine isn’t very common!

Methods I recommend avoiding

I wasn’t the biggest fan of the next two methods.

Reheating lamb in a skillet

Time: 2 minutes

  1. Heat a small amount of oil or fat in a skillet on high heat.
  2. Slice room-temperature lamb into one-inch-thick pieces and flash-fry them for 60 seconds on each side.
  3. Once seared, drain off any excess grease on a piece of paper towel and serve immediately.

Be careful of using too much oil as this can be messy and will make your meat greasy. A tablespoon or two is adequate. And it’s important you get your oil temperature to a good hot heat. It should sizzle as the meat hits the pan.

Results: This method can work well if you’re careful, but I prefer techniques that heat more evenly. I found that the outside of the lamb was overcooked by the time the inside was warm.

Reheating lamb in an air fryer

Time: 7-10 minutes

  1. Let your roast lamb reach room temperature out of the fridge.
  2. Slice it into one-inch-thick pieces.
  3. Set your air fryer to 300°F (150°C).
  4. Drizzle leftover cooking juices or stock over your meat slices and wrap them loosely in foil.
  5. Place your lamb into the fryer basket and heat for 7-10 minutes.
  6. Serve immediately.

Adding moisture to the meat goes a long way to keeping it soft and moist. That being said, it’s easy to overcook lamb in an air fryer, so it’s a good idea to check the temperature of the meat halfway.

Results: The air fryer is quick, but the heat is very harsh and I thought my lamb was on the dry side.

What to do with leftover lamb

If you fancy repurposing your lamb instead of simply reheating it, you have so many options.

You could make a lamb curry, a lamb salad, a roast lamb version of a sloppy Joe, or you could reheat a pita bread too and fill it with lamb and tzatziki.

How to store roast lamb

To store leftover roast lamb, let it cool before placing it in an airtight container in the fridge. It will stay fresh for 3-4 days. I don’t recommend slicing the lamb before storing it because slices will dry out faster.

If you also have some leftover cooking juices or gravy, don’t throw these away! Keep these in the fridge in a separate container ready to use when you’re reheating the lamb.

Can you freeze roast lamb?

Roast lamb freezes well for up to two months. Wrap it tightly in foil to avoid freezer burn, and it’s a good idea to label your frozen lamb with the date, so you know when you have to use it.

How to freeze roast lamb:

  1. Portion out your lamb (optional), but avoid slicing it too thinly.
  2. Place the lamb in the fridge to cool for 30-60 minutes.
  3. Wrap each portion in plastic wrap followed by a layer of tightly sealed foil.
  4. Store in the freezer and use within two months.

Chilling the lamb in the fridge first means it freezes faster, and the faster something freezes the better its texture is preserved.

A whole lamb will last the longest in the freezer, but it will also take the longest to thaw so you’ll need to plan ahead. Thin slices will thaw faster but will also be more susceptible to freezer burn.

How to thaw and reheat roast lamb

I always recommend thawing frozen lamb before you reheat it, otherwise, it will reheat very unevenly. The best way to thaw roast lamb is overnight in the fridge but if you’re in a hurry, you can run it under cold water to speed up the thawing process.

You can also use your microwave’s defrost setting, but go slowly and carefully to avoid overcooking your meat. Once thawed, you can reheat your roast lamb using any of the methods above.

Frequently asked questions

How to reheat lamb casserole

The best way to reheat a lamb casserole is to loosen up the sauce with a tablespoon or two of water or stock. Then cover the casserole with foil and place it in a 350°F oven. Heat the casserole for around 20 minutes, stirring it halfway through.

How to reheat lamb shanks

The best way to reheat lamb shanks is to shred the meat from the bone and reheat it in the microwave. Place the meat in a microwave-safe bowl and cover it with a damp paper towel, then microwave it for 2-3 minutes until piping hot.

How to reheat a rack of lamb

The best way to reheat a whole rack of lamb is in a sous vide machine because then there’s no risk of overcooking the meat. But if that’s not practical, slice the rack up and flash fry each chop on high heat for 30 seconds on each side.

You could also go down the microwave route – it works pretty well as long as you’re careful. Set the microwave to 30% power and heat the lamb in 30-second intervals until hot.

Related: How To Reheat Lamb Chops

How To Reheat Roast Lamb [Tested Methods]

In this short recipe, I show you the best way to reheat your roast lamb.
5 from 3 votes
Print Pin Rate
Course: Main Course
Cuisine: British
Keyword: reheat roast lamb, roast lamb
Prep Time: 0 minutes
Cook Time: 15 minutes
Total Time: 15 minutes
Servings: 1 person
Calories: 266kcal


  • 1 portion roast lamb
  • 1 portion stock or cooking juices


  • Preheat your oven to 300°F (150°C).
  • Take your lamb out of the fridge and let it reach room temperature.
  • Drizzle a spoon or two of leftover stock or cooking juices over your lamb.
  • Wrap your desired portion loosely in foil.
  • Place the wrapped lamb on a wire rack.
  • Warm in the oven for approximately 15 minutes per pound.
  • Once heated, allow the lamb to rest before serving.


You should always heat roast lamb at a low temperature to prevent recooking it (the aim is just to warm it up).
If you’re reheating sliced lamb, you won’t need as much time in the oven.
Whole lamb, in turn, should be removed from the oven 5°F to 10°F before reaching your preferred temperature as it will continue to warm while it rests.
Using a wire rack will ensure even heating, whereas a baking sheet may transfer excess heat to only one side of your meat.
Drizzling leftover cooking juice over your lamb portion adds moisture to the meat.


Serving: 100g | Calories: 266kcal

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