Lamb Gravy

Full product description

Rich, savoury and Sunday-ready, our lamb gravy is slow-roast flavour in a jug. Built on a proper stock base with rosemary and onion notes, it’s glossy, balanced and beautifully pourable—made to flatter roast leg, shoulder, chops and shepherd’s pie. Warm, pour and watch plates get cleared.

Why you’ll love it

• Deep lamb flavour with a silky, glossy finish

• Ready in minutes—heat and pour

• Lovely with roasts, pies, mash and minted peas

• Balanced seasoning so you can tweak to taste

Product details

• Style: ready-made lamb gravy (stock-based with herbs; recipe varies by batch)

• Supplied chilled or ambient—see label

• Allergens: may contain milk, celery, sulphites and gluten depending on thickener/stock—check the label

How to use

• Hob: Tip into a small pan and warm gently, do not boil hard.

• Microwave: Heat in short bursts, stirring between, until piping hot.

• Pan juices hack: After roasting lamb, deglaze the tray with a splash of water or wine, scrape up the tasty bits, then whisk in the gravy for extra depth.

Adjustments:

• Too thick? Loosen with stock or water.

• Want more shine? Finish with a small knob of butter.

• Fancy mint? Stir through a little mint sauce or fresh chopped mint.

Serving ideas

• Roast shoulder or leg of lamb with roasties and seasonal veg

• Shepherd’s pie—pour a little through the filling, serve extra on the side

• Lamb chops with mash, greens and a generous drizzle

• Couscous or rice—use hot gravy as a quick sauce boost

Storage & handling

• Store as per label (fridge or cupboard)

• Once opened, refrigerate and use within 2–3 days

• Heat until piping hot before serving; do not freeze unless stated on pack

FAQs

Is it strong on rosemary?
Nicely herb-lifted without overpowering—balanced for lamb.

Gluten free?
Varies by batch—check the label for thickener and allergen info.

Can I add wine?
Yes—red or white splash while heating, reduce briefly, then serve.

Salty?
Seasoned for serving; taste and tweak to your dish.