Slow roasted lamb and gravy

I must admit that before I had kids I’d never bothered making my own gravy- I always used the granules. The salt content in those, however, forced me to figure out how to do my own and it was so simple I felt bad for not having tried it before!! If you’ve never attempted gravy before- give it a go! It often tastes way better than the instant stuff too!


Lamb shoulder joint

1 or 2 carrots

1 or 2 parsnips

1 or 2 onions

3 or 4 cloves of garlic 

1 or 2 sticks of celery

2 tablespoons of flour

3/4 pint of lamb stock (or any other stock)

Roughly chop your carrots and parsnips into chunks and spread onto a roasting pan

Do the same with the onion and celery and throw the garlic in whole

Lay the joint on top and season with a little salt and pepper 

Cover with tin foil and put into a preheated oven at 140 degrees for 3 & 1/2hrs

After 2 & 1/2hrs take the tin foil off so it’s roasting open for the final hour

Remove from the oven and cover the joint in tin foil and a tea towel letting it rest while you make the gravy!

Remove the veg from the roasting pan (you can eat it with the roast although you may find it a little greasy)

Tilt the roasting pan and you’ll see a fair layer of oil sitting on top of some meat juices. Carefully use a spoon to scoop off as much oil as you can.

Put the roasting pan with remaining meat juice onto the hob. Turn the heat on to medium high and sprinkle over the flour. Use a whisk to spread the flour so it soaks up all the juices and begins to cook.

Gradually pour the stock into the tin whisking as you go to get up all the bits of meat that might be stuck to the bottom etc. Keep whisking and pouring to keep it smooth.

Once all the stock has been added bring to a boil and then simmer for a few minutes to allow it to thicken slightly. Keep whisking as it does this.

Finally pour it through a sieve and into a jug to serve.

Carve your meat and serve with roast potatoes and vegetables and a drizzle of gravy- delicious!!

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