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