When cooked to your liking, remove the lamb from the oven, cover with foil and set aside in a warm place. To make the jus, place the roasting tray on the hob and heat until the juices are bubbling ...

lamb stock, onion, carrot, tomato paste, and butter. Cover with a foil and cook it for 90 minutes. 4. Remove the lamb from the stock and keep aside. 5. With the remaining stock, add grated chocolate, ...

This is how I cook lamb shanks at home. The secret, I believe, is in the jus — the French word for sauce or what’s better known in New Zealand as gravy. The shanks are best enjoyed with rich ...

Add the lamb bones and meat trimmings and cook for 7-10 minutes, or until they are lightly browned all over. Do not colour the bones too much or the resulting jus will taste bitter and astringent.

Read more: 13 Big Mistakes You're Making With Steak Tying (or trussing) a boneless leg of lamb with some string helps ... Then, all that's left is for the delectable jus to drip down onto your ...

Lamb leg meat baked slowly in the oven. Layers of potato and onion slices with the flavors of rosemary and soup powder makes this lamb dish a winner at a dinner party. Grease a baking dish and evenly ...