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How to make lamb gravy - a butcher’s guide

Creating a delicious lamb gravy from scratch really upgrades your Sunday roast. You can make it on the day or ahead of time and even freeze it - perfect for a tasty roast without the effort. You can use the lamb drippings or do it without to suit you. However, we do recommend including them for a deep and more complex flavour. Lamb gravy is not just rich and tasty. It’s also super-simple, well worth creating for the perfect Sunday dinner that your family and friends will love. Discover our collection of lamb recipes for more lamb inspiration today.
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Recipe by

Campbells

1 hr

Serves 4

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Ingredients

  • 2 tbsp butter
  • 1 tbsp oil
  • 1 large onion/4 shallots
  • 2 tbsp flour
  • 300ml lamb stock
  • 75ml dry red wine - optional
  • Pinch of salt

Method

  • Step 1 : Step 1 - Melt the butter

    Using a small saucepan, melt the butter

  • Step 2 : Step 2 - Add the flour

    Combine the flour by constantly stirring over the heat for 2 minutes until a paste is made

  • Step 3 : Step 3 - Add your shallots or onions

    Sweat the onions in a pan until glazed before adding them to your butter and flour

  • Step 4 : Step 4 - optional: - Add red wine

    Put the wine in the pan and simmer for 2 to 3 minutes

  • Step 5 : Step 5 - Add the lamb stock

    Put in your lamb stock by gradually adding and stirring. If you’re using the lamb dripping, separate the fat, then add it as you would the stock

  • Step 6 : Step 6 - Simmer

    Add the salt and simmer on a low heat for around 30 minutes. Stir occasionally to ensure it doesn’t stick

     

    How to make gravy from lamb juices?

    Simply switch your lamb stock with the lamb juices from cooking. You may have to add a little extra flour for the best texture. Additionally, boil a kettle and add a little water to the pan to loosen the dripping.

    How to upgrade your lamb gravy?

    If you’re looking to do a little more with your lamb gravy, try the tips below for a delicious, tasty sauce:

    • Strain after cooking - this will really enhance the texture

    • Add in Worcestershire sauce - a couple of teaspoons at the end can improve the flavour

    • Add a sprig of rosemary - during the simmer for a really complementary blend of flavours

    • Use the dripping - if you’re using the pan dripping, make sure you get all the scrapings for the nicest taste

    • Slow and steady - a slow simmer will give you the best results - don’t over-boil

    Discover Campbells Meat’s excellent Scottish lamb roasting joints for a sweet yet succulent cut that’s perfect for a Sunday dinner.