Create the perfect lamb gravy

Roast lamb simply isn’t roast lamb without delicious gravy. To make this liquid gold, all you need are the caramelised pan bits and juices and simple pantry ingredients.

What you need to know



- 4 tbsp plain flour

- 3½ cups vegetable stock or your homemade lamb stock

- Salt and freshly ground pepper 


- Remove lamb from roasting dish and set aside to rest.

- Keep the delicious roast lamb residue and about 1 tbsp fat (pour away excess fat if necessary). 

- Place roasting dish on stove top over medium heat. Bring pan juices to the boil. Add flour and stir until combined.

- Reduce heat and cook until flour mixture browns. Stir often, scraping the tasty meat residue as you go and making sure the mixture doesn’t burn.

- Remove roasting dish from heat, pour in stock slowly and stir until well combined. If you add stock too quickly, it’s harder to combine with the flour mixture. 

- Return roasting dish to the heat, bring mixture to the boil, then reduce heat and simmer for about 3 minutes, stirring occasionally. Season with salt and pepper.


Flavour switches

- Use half wine and half stock.

- Add finely chopped garlic and fresh herbs such as rosemary just before serving. 

- Splash in a good swig of Worcestershire or soy sauce for terrific flavour. 

- Add richness and colour with a small dollop of tomato paste along with the stock.

- Stir in a little redcurrant or mint jelly at the end to pack a flavour punch.


Take packet gravy to the next level

- Mix gravy powder to a smooth paste with a little cold water before adding required liquid.

- Make up the liquid using half water and half red wine plus any lamb juices from the roasting pan.

- Splash in soy sauce to add seasoning and colour. Packet gravy is usually low in fat but high in salt, so add freshly ground pepper but avoid extra salt.

- A dollop of tomato paste adds mellow flavour.

- Add lamb-loving aromatics such as garlic, rosemary, oregano or thyme.



Find lamb recipes

Making stock

Easiest weeknight lamb roast

Resting lamb