Lamb Jus Recipe

This savory sauce consists of thyme, bay leaves, garlic, red wine, lamb or veal bones, white onions, large carrots, celery sticks, leeks and tomato puree. Follow this step-by-step lamb jus recipe to create this iconic sauce.

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Jul 8, 2025 - 10:09 Updated: Jul 15, 2025 - 09:19
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Lamb Jus Recipe
Prep Time 15 min
Cook Time 2 min
Serving 16
Difficulty Easy

How to prepare lamb jus

Ingredients

  • 2 bulbs- Garlic
  • 1 litre- Red wine
  • 2kg- Lamb bones
  • 1kg- Veal bones
  • 2- White onions (peeled)
  • 8- Large carrots (peeled)
  • 7- Celery sticks
  • 4- Leeks (Diced)
  • 6tbs- Tomato puree

Directions

1. Pre heat the oven to 175 degrees.
2. Place the herbs, garlic and wine in a large, deep roasting container and roast in the oven for 45 minutes. When the bones are completely roasted and are dark golden in appearance, remove from oven.
3. Place all the ingredients in a large pot and cover with cold water. Put the pot on the heat and bring to the simmer & immediately skim all fat that rises to the surface.
4. Turn the heat off and allow the bones and vegetables to sink. Once this has happened, turn the heat back on and bring to just under a simmer, making as little movement as possible to create more of an infusion than a stock.
5. Skim continuously. Leave to infuse in the refrigerator for 12 hours, then pass through a fine sieve, place in the blast chiller until cold and then in the refrigerator overnight. Next day, reduce down rapidly, until you have about 2 litres remaining.

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