Lamb Jus - Lamb Sauce

Dish Name : Lamb Jus - Lamb Sauce

Au jus is a French culinary term meaning “with juice”. It refers to meat dishes prepared or served together with a light gravy, or broth, made from the fluids secreted by the meat as it is cooked. In French cuisine, cooking au jus is a natural way to enhance the flavour of dishes, mainly chicken, veal, and lamb.

Ingredients for 1 Lt

Qty Unit Description
1 Kg Diced carrots
1 Kg Diced onions
0.1 Kg Diced celery
0.1 Kg Diced leeks
0.06 Kg Diced garlic
0.3 Kg Diced tomatoes
0.3 Kg Diced mushrooms
0.02 Kg White peppercorns
0.2 Kg Tomato paste
0.05 Kg Parsley stalks
0.05 Kg Thyme
0.05 Kg Tarragon
0.05 Kg Rosemary
4 Kg Bones of Lamb
1.5 Litre Red wine


  • Blanch the bones in cold water and strain
  • Roast the bones and mirepoix separately in a moderately hot oven
  • In a stockpot, combine bones and tomato paste and cook.
  • Add red wine and then add chopped tomatoes, mushroom & cold water and bring to boil.
  • Add mirepoix in the last one hour of cooking along with the herbs
  • Strain the stock and cool as soon as possible
  • Now reduce the stock till it is reduced to a thick glaze
  • Take it off the flame and blend in chilled butter until the emulsion is formed and the sauce is thick.