Meanwhile make the gravy. Degrease the meat juices in the ... Remove the aitch bone from the top of the leg of lamb or ask your butcher to do it for you. This makes it so much easier to carve ...

Massage the leg of lamb with the spice rub ... Remove from the oven and rest the meat in a suitable place while you make the gravy. Pour off the top layer of oil from the cooking juices, then ...

Leftover meat from roast lamb is traditionally used in shepherd's pie and the bone can be put to use in a broth. Butterflying a leg of lamb (removing the bone and opening out the meat) is a great ...

This succulent roast is dressed to the nines with a garlicky, herbaceous rub that creates a flavorful crust and yields savory drippings, perfect for stirring up a pan gravy! Plus, any leftover lamb ...

The timing is based on your cooking a 2kg leg for 20 minutes per 500g plus 20 minutes, which will give you medium, that’s to say, pink lamb ... don’t exactly get a gravy out of the liquid ...

Carve the lamb into slices and serve. If desired, you can make a simple gravy using the pan drippings. Place the roasting pan with the drippings on the stovetop over medium heat. Add a little flour ...

Sometimes a thin gravy seems much more appropriate to use a thin gravy - to my taste this is with lamb or pork. But a rich thick gravy seems more appropriate with sausages (just think of squashing ...

The kitchen would be warm and flooded with the smells of Dad’s roasting lamb shoulder or a freshly ... the meat and expertly stirring the gravy into a velvety, savoury wonder.

Dine on roast leg of lamb, nut roast or sirloin of beef with ... two pork sausages with gravy for £3. Chef Rich Netherlands opened his own place, named after his son, after training at Treysgawen ...

6. Pour the dal out out in a pan. 7. When the lamb meat is perfectly cooked, strain out the lamb cubes and add it to the dal. 8. Now strain the lamb gravy into the dal. 9. Now place this pan with dal ...

Strain off the gravy and refrigerate. Discard the onion, garlic and herbs. Flip the lamb and return to the oven for 15 minutes to crisp the skin. Remove and allow to cool. Make your tomato sauce.