Sunday, 1 May 2016

Traditional Gravy With Meat Juices


Hello Everybody!
Today I am going to be sharing my recipe of Traditional Gravy made with meat juices. This recipe uses lots from a home made roast dinner be it from the vegetable water to the sweat of the onions. There aren't exact measurements for this recipe, you just go by eye. Enjoy!



As I said before, you can use so many different juices and waters from making your roast dinner. Here, I used the water left from boiling swede. 


I used a beef stock pot (alternatively, you could also use a stock cube or any other kind of stock pot) and placed it in a Pyrex jug. 


Once the swede was boiled, I poured about half of the swede juice onto the stock pot and put the jug to one side.


Under the lamb, I put some cut up carrot, onion and celery to add flavour to the meat and create a more flavoursome juice to use in the gravy.


To put into the lamb, I cut some Rosemary from the herb garden in the front of our house. 


I made small incisions into the top of the lamb and stuffed a small piece of garlic into the hole, along with a stem of Rosemary and seasoned. 


This is what the lamb looked like after an hour and a half in the oven and placed that to one side to rest. This left the meat juices and caramelised vegetables in the bottom. 


I removed the vegetables to leave the juices from roasting the meat. 


On a medium heat, I added a heaped tablespoon of plain flour to the juices to thicken.


Once thickened, I added the stock from earlier to the mixture. 


Finally, I poured the finished gravy into a jug, ready to heat up later. 
If your gravy has gone cold, heat it in the microwave for one minute. 


I poured a generous amount of gravy onto the roast lamb dinner and it tasted great!

I hope you enjoyed this blog post, please read my other recipes down below!

Thank you for reading, see you soon!

Georgia xo