Help with gravy for lamb

Franbern

Back when I was child the weekend roast was usually a leg (or half leg) of lamb.
Once this was cooked, my Mum would place the dish in which it cooked on the gas hob, drain into it the water from any vegetable she had boiled, and then added a little Bisto, to thicken it.
Very unsophistigated for these days, but it worked very well. When mint sauce came in that was always served quite separately.

My DM used to make gravy with veg water, but nowadays I always take whatever joint out to rest for at least 20 minutes, make the gravy in the roasting tin, and shove the tin in the dishwasher to clear the decks a bit. So no veg water yet available. And many people steam the veg now anyway.

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.

Me too and it’s delicious!!

Back when I was child the weekend roast was usually a leg (or half leg) of lamb.
Once this was cooked, my Mum would place the dish in which it cooked on the gas hob, drain into it the water from any vegetable she had boiled, and then added a little Bisto, to thicken it.
Very unsophistigated for these days, but it worked very well. When mint sauce came in that was always served quite separately.

ExDancer can’t say I surprised at the Asda staff member saying Bisto didn’t make lamb gravy!
I was once in the checkout queue when I heard an older man asking an Asda staff member where he could find French mustard.
‘We don’t stock it any more.’

I was quite close to the condiments aisle, and seconds later was able to show the chap where at least two different brands of French mustard were shelved - at eye level!

Good tip about the ice cubes!

Hood tip!

I agree with SiobhanSharpe -I have added Worcester sauce and red current jelly to my gravy .
You are right many types of alcohol enhance the flavour .
I do the same with my chicken gravy.
When adding booze to your gravy make sure that you pour a glass for yourself .
I'm coming round to your house ,Siobhan .
You sound as though you are my kind of cook !

I use the meat juices from the meat and a Knorr cube with a glass of red wine plus water.
I thicken with flour not cornflour .

I make my mint sauce Grandma's way .
She cut the mint fresh from the garden and after washing the leaves ,
sprinkled white sugar all over them as she chopped with a sharp knife .
The mint would be cut finely.
She said that the sugar brought out the flavour .
She then scraped it onto a bowl and added vinegar to taste .
She used malt vinegar .
I use wine vinegar .

I would add that if you don’t have a glug of spare red wine to hand — and who does?? Vanishingly rare chez Sharpe — a small slug of just about any alcohol like madeira, marsala, amontillado or dry sherry, red or white vermouth or port that you may have hanging around (hah) all add a depth of flavour and colour to gravy. A useful way of using up the small amounts left over in a bottle.
Don’t add too much if it’s very sweet.
White wine, dry sherry or white vermouth are all great in a roast chicken gravy. You do have to boil it up to cook out the raw alcohol flavour and as long as it’s cooked for a few minutes the alcohol will be burned off and it should be fine for kids.
Thicken or don’t thicken , it’s up to you and yours. If you’ve also used vegetable water, and you should, you will probably need to reduce the liquid a bit.
I’m also a fan of adding a shake of worcester sauce, or even soy sauce if it needs a bit of oomph. A small spoonful of homemade redcurrant jelly melted into gravy for lamb is very good too.
I’m known as the Gravy Queen around these parts. (Buffs nails. )

Try Bisto Best Lamb Gravy Granules as mentioned earlier - available from various places for £3-£4. £3 from Amazon with free delivery!

Stud the lamb with rosemary and garlic too, if you like it.

Oh and thyme, rosemary and a bay leaf to the second pan.

I buy Macphie Demi Glacé sauce from Amazon (freeze the rest) and use that as a base. In another pan I chop some carrot, celery and onion, add some red wine and lamb stock and maybe a small qty of redcurrant jelly if I have any and then combine the two having strained the cooked veg. Quantities don’t have to be exact. At the end I add a little fat from the roasting pan. I’ve found this to be very good. I don’t buy lamb legs as my DH finds it too fatty but occasionally buy a rack of lamb as a treat.

And cornflour if you want it thickened. 🙂

ExDancer

I tried the ice cubes and they did a reasonable job, but I think I'll invest in a little separator jug, thank you. I thickened it with bistro chicken granules and it was OK, but I'm sure lamb ones would have been better. A spoonful of mint jelly gave it a good flavour.
This morning I popped up to Asda but they didn't have any lamb bistro, when I asked a member of staff he said they don't make it.
Anyway, I checked Google and find that they DO make it - so its a 15 mile trip to the nearest Waitrose and buy myself a tin - I may go later this week.

I use a Knorr or Kallo stock cube, different flavours.

No need for extra salt.

Shelflife

Iam with Allira, my a fat seperater jug. Pour neat juices into the jug add cold water . Fat will rise to the top. Pour the stock into a saucepan - take care the fat remains in the jug! Add a knob of butter to the stock and gravy granules / oxo cube. Toss in a slug of red wine or redcurrant jely - or both !!. Add a twist of pepper. I dont add salt, the stock cube , granules are salt enough for me. Good luck !

I serve the mint sauce separately too.

Fresh mint, chopped with a little sugar which bruises it, add cider or wine vinegar.

I tried the ice cubes and they did a reasonable job, but I think I'll invest in a little separator jug, thank you. I thickened it with bistro chicken granules and it was OK, but I'm sure lamb ones would have been better. A spoonful of mint jelly gave it a good flavour.
This morning I popped up to Asda but they didn't have any lamb bistro, when I asked a member of staff he said they don't make it.
Anyway, I checked Google and find that they DO make it - so its a 15 mile trip to the nearest Waitrose and buy myself a tin - I may go later this week.

Iam with Allira, my a fat seperater jug. Pour neat juices into the jug add cold water . Fat will rise to the top. Pour the stock into a saucepan - take care the fat remains in the jug! Add a knob of butter to the stock and gravy granules / oxo cube. Toss in a slug of red wine or redcurrant jely - or both !!. Add a twist of pepper. I dont add salt, the stock cube , granules are salt enough for me. Good luck !

There’s a fat-separating little jug you can buy online. Pour all your juices in there and wait a few minutes/ do something else. The fat floats to the top and the long spout ensures that when you pour the juices out, you only get the juices at the bottom of the jug. Make your gravy with those. I then use Bisto Best.

Bisto is fabulous. My husband hates the posh ones.

I've got a gravy separator with two spouts. Put fatty juices in, they will separate in moments. . Pour off the top fat with the top spout and the juicy gravy from the bottom one.

Janet1946

Buy a gravy separator - the fat floats to the top and the gravy pours from the bottom!

So simple, isn't it!!

😁

Take the joint from the roasting pan. Leave all the liquid to cool, then remove the fat which will have started to solidify . add some cornflour mixed with a little water to form a soft paste, mix with the remaining juices add either water from vegetables or stock and bring to the boil. Can't go wrong. I've been doing that since I was married at 21, I
am 84 now.

I’ve never been happy using the fat from the meat for a gravy so I make a paste with flour and water then add more water and a couple of stock cubes and often add a little red wine to enrich it. For lamb I serve a mint sauce separately.

Buy a gravy separator - the fat floats to the top and the gravy pours from the bottom!