Help with gravy for lamb

kittylester

I have a separator - pour the fat in and let it cool a little - it's easy to pour the 'juice' off then.

Sounds similar, kittylester.

I've got a jug into which you can pour the juices and fat , then you can pour the juices back into the pan for the gravy and the fat remains in the jug.
It's called a gravy fat separator jug, available from Kitchencraft.
Other makes and models available.

I often use the same method as Usedtobeblonde. Works a treat with casseroles and the like if you see fat on top. For gravy I have a separator jug for gravy like kittylester which I usually forget about until I've already tossed in the ice cubes!

Agree with all suggestions but, what does work well to remove fat is to put half a dozen ice cubes into the saucepan with juices or even ready made gravy and the fat clings to them!! Just remove when you’ve removed enough fat!!

I made a roast lamb dinner yesterday. Poured the meat juices into a pan and sat in a bowl of cold water then skimmed the fat off the top. Mixed good old Bisto powder with a little water and added it to the juices and simmered for a while. Easy to add more Bisto mix if required. Perfect gravy.

Perhaps I should add that I have a couple of those gravy jugs with two pouring ends which enable you to pour the gravy from the bottom rather than tipping out the fat from the top. No need to skim if you use these.
As regards Bisto Best, the real bonus is that you can make a lot of gravy which is necessary for a gravy loving family like mine!

teabagwoman

I’ve never been very good at making gravy so use Bisto Best lamb gravy and stir in a little mint jelly. I know many Gnetters will be horrified but it works for me. I’ve done enough cooking.

I agree, I've used Bisto Best for ages if I don't have time to make home made and it's really very good. The jar suggest "heaped teaspoons" for the measurement and it can come out a little thick but I add the meat juice from the tin with a little water anyway. You can stir in redcurrant jelly instead mint jelly if you prefer this.

That sounds a brilliant idea Usedtobeblonde thank you, I'll try it. I should have told everyone I've tried the traditional ways of skimming off the fat and using the residue - it works brilliantly with beef etc, but not with lamb (well not for me!) Maybe the ice cubes will take care of that, I'll let you know.
I didn't know Bisto made lamb granules, I've looked on the supermarket shelves and never seen any. I only have one reasonably close supermarket and its not the best so maybe I should travel to a bigger town for my shopping
You really must try mint gravy JackyB we have mint sauce or jelly separately as well.

Can you not pour off most of the fat, and make gravy in the roasting tin as usual? TBH that’s what I do with lamb.

Otherwise, I dare say Bisto Best and mint sauce will be your friends.

teabagwoman

I’ve never been very good at making gravy so use Bisto Best lamb gravy and stir in a little mint jelly. I know many Gnetters will be horrified but it works for me. I’ve done enough cooking.

No horror here teabagwoman…….i use that too!

I make mine in the same way as*Whitewavemark2*, but sometimes add a cheeky bit of red wine if no children are eating with us.

I have a separator - pour the fat in and let it cool a little - it's easy to pour the 'juice' off then.

I also stir in a good spoonful of good quality redcurrant jelly.

I throw in a handful of ice cubes.
The fat instantly hardens and can be lifted out.
It is actually possible to get most of it off as the ice cubes work until they melt if that makes sense.
I do like just a little fat left for flavour.

Of course flavouring like red wine or red currant jelly or both can be added.

I use a plant-based gravy powder that goes with everything. Stir in a little of the roasting juices. Mint sauce is served separately, surely. I've never heard of mint in the gravy.

Let the juices cool and skim the fat,my family aren’t fans of mint so it’s red wine and redcurrant jelly I use

So let the roast liquid settle then spoon off nearly all the fat, put roasting pan on hob and stir in flour (I use cornflour because it makes a smoother sauce) according to how thick you like your gravy. Crumble in a lamb stock cube or lamb stock bring to boil, strain and hey presto!!😊

I’ve never been very good at making gravy so use Bisto Best lamb gravy and stir in a little mint jelly. I know many Gnetters will be horrified but it works for me. I’ve done enough cooking.