Lamb gravy

Lamb gravy


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About this recipe: No lamb roast is complete without lashings of lamb gravy! Use the dripping from a roast to form the flavour foundation for this gravy.


Serves: 4 

  • 4 to 6 tablespoons lamb dripping
  • 1 tablespoon plain flour
  • 1 teaspoon finely chopped fresh rosemary
  • 200ml to 300ml ice cold water
  • salt and pepper, to taste

Prep:5min  ›  Cook:8min  ›  Ready in:13min 

  1. In a pan over a medium heat, warm the dripping then sprinkle in the flour. Add the rosemary and gradually whisk in the ice cold water, allowing it to thicken after each addition. Season well. Remove from the heat and pour into a gravy jug and serve hot.


Depending on your gravy preferences and also the number of people you are serving, you can adjust the amount of water added. Use less water for thicker, more flavourful gravy and more water for a less intense flavour, or to make the gravy go a little further. Be sure to taste test as you go along.

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