Bones, meat, water, some salt and a lot of patience – that’s the ingredient list for our lamb gravy, made with lamb´s from the sheep farm Hullerbusch. Our meat stock takes several days to simmer on a small flame and is perfect for any sauce or soup. Another great way to use it is to glaze vegetables in the pan.
Keep the glass in the fridge once it’s open. Watch out – this stock is highly concentrated.
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Add 500ml of water for a rich sauce, 3-4 liters make for a great soup/stock. To make lamb sauce, briefly fry an onion in a pan, deglaze with wine and then add jus and butter. Perfect with your Sunday lamb roast.