The encyclopaedia of gravy
Lamb gravy is a robust, slightly sweet-edged gravy from lamb roasting juices, traditionally flavoured with rosemary, garlic, red wine and a spoon of redcurrant jelly.
What it is¶
Lamb has the most assertive flavour of the common roasting meats, and its fat is distinctive — waxy, strongly flavoured and quick to set. Lamb gravy therefore needs two things: thorough skimming, and something sweet-sharp to balance it. Redcurrant jelly is the traditional answer; a little port or a spoon of mint sauce also work.
History¶
Lamb with a sweet-sharp accompaniment is very old. Medieval English cookery paired mutton with verjuice and fruit; mint sauce, recorded from at least the seventeenth century, does the same job with vinegar and sugar. Redcurrant jelly entered the picture through the venison tradition and migrated across to lamb during the nineteenth century.
Typical ingredients¶
| Element | Usual choice | Notes |
|---|---|---|
| Fat | Lamb dripping | Skim hard — it sets fast and tastes strong |
| Liquid | Lamb or beef stock, red wine | Chicken stock works if you want it lighter |
| Thickener | Plain flour | 2 tbsp per 600 ml |
| Sweet-sharp | Redcurrant jelly, port, mint sauce | 1 tsp jelly is usually enough |
| Aromatics | Rosemary, garlic, anchovy | Anchovy sounds odd and is superb — it reads as savoury depth |
Flavour profile¶
Full, slightly gamey and rounded, with a background sweetness from the jelly and a resinous note from rosemary. Should be noticeably stronger than beef gravy.
What to serve it with¶
Roast lamb and roast potatoes, with mint sauce served separately. Also shepherd's pie, lamb chops, and lamb shanks braised in the gravy itself. See best gravy for roast lamb.
The traditional recipe¶
Serves 4–6 · 15 minutes
You need
- The lamb roasting tin
- 2 tbsp plain flour
- 1 sprig rosemary
- 1 garlic clove, crushed
- 150 ml red wine
- 500 ml hot lamb or beef stock
- 1 tsp redcurrant jelly
- Salt and pepper
Method
- Rest the lamb. Skim the fat thoroughly, keeping 2 tbsp and the dark juices beneath.
- Add the rosemary and garlic to the tin over a low heat for one minute.
- Stir in the flour and cook for 2 minutes.
- Deglaze with the red wine, scraping hard, and reduce by half.
- Whisk in the stock gradually, simmer 8 minutes.
- Stir in the redcurrant jelly until dissolved. Strain out the rosemary, season and serve.
The quick version¶
Serves 4 · 10 minutes
You need
- 25 g butter
- 25 g plain flour
- 500 ml hot beef stock
- 1 tsp redcurrant jelly
- Small sprig rosemary
Method
- Make a roux, infusing the rosemary in the butter first.
- Whisk in the stock and simmer 5 minutes.
- Melt in the redcurrant jelly, remove the rosemary, and season.
Vegetarian and vegan versions¶
Rosemary, garlic and redcurrant carry a vegetarian gravy surprisingly well with a nut roast or a mushroom wellington. Build it on roasted mushrooms and onion for body.
Common mistakes¶
Under-skimming — lamb fat congeals on a warm plate within minutes. Skim more than feels necessary.
Too much redcurrant — a teaspoon, not a tablespoon. This is a gravy, not a dessert sauce.
Stirring mint sauce through the whole jug — it divides opinion sharply. Serve it separately and let people choose.
Leaving rosemary in — it goes bitter and woody. Fish it out before serving.