Lamb jus

Cook Time 6 hours
Total Time 6 hours
Course Sauce


  • 1 kg Lamb meat Neck or shoulder, cut into cubes
  • 3 g Pepper corn Squashed
  • 10 teentjes Garlic unpeeled
  • Thyme
  • Pepper
  • Salt
  • 1 l Chicken stock
  • 30 g Butter
  • 1 dl Groundnut oil



  • Cut the lamb meat into cubes, not too large, but equal in size. Heat the oil on medium heat. Sautéed the meat trimmings with the oil on medium heat. Complete the browning with the butter. Remove the meat from the pan. Peel, wash and cut all vegetables into mire poix. Crush the garlic cloves. Sautéed the vegetables int the same pan. Place back the meat and cover with the chicken stock. Season with salt. Reduce the liquid and pour additional stock. Reduce the liquid again and pour additional stock and cover the meat. Finally reduce the liquid until the desired texture and taste are reached. Strain and pour the liquid through a fine sieve. Store in a refrigerated place to cool. After cooling down freeze the jus for later use or use it directly.


  • Use as much jus as you need. Heat it up and reduce with pieces of fresh butter or olive oil until the desired thickness is reached. Keep it warm in the bain marie until service
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