Moroccan Lamb Jus
The sous vide bag liquor, reduced with red wine, roasted onion and saffron.
Built on the liquor the lamb shoulder gives up in the bag, which is where the flavour already is. Everything else is there to lengthen and balance it.
Per 1 L of strained bag liquor
The bag liquor is liquid gold. Strain it carefully and reduce it into the sauce: everything else here is there to lengthen and balance what is already in it.
Ingredients
- Strained bag liquor, from the sous vide lamb1 L
- Lamb stock500 ml
- Dry red wine100 ml
- Roasted onion, approximately150 g
- Saffron0.1 g
- Honey10 g
- Cold butter50 g
- Preserved lemon oil10 ml
Method
Reduce the red wine hard with the roasted onion.
Add the strained bag liquor, the lamb stock and the saffron.
Reduce slowly to a glossy nappe consistency.
Strain.
Balance with the small honey addition. It is there to round the reduction, not to sweeten it.
Mount with the cold butter off the boil.
Finish with the preserved lemon oil.
Chef’s notes
- PROVENANCE. The ingredients are Chef Paul's, from the lamb shoulder document. The proportions are a DUKAI standard formulation, set later so that the jus could be written down and scaled, and they are expressed per litre of strained bag liquor because what a bag gives up varies with the shoulder.
- Scale it from the bag liquor rather than from a portion count. Cook six shoulders and you will not get six identical litres.
- The result should be glossy, dark, aromatic and rich.
Keeping
DUKAI storage guidance
Cool it quickly rather than leaving it on the pass: to below 21°C within about two hours, and to 5°C or below within a further four. At 5°C or below, use within 3 to 4 days, or freeze it. Mount it with butter at service rather than before storing, because a mounted jus splits when it is reheated.
Allergens and diet
Milk, from the butter. Sulphites, from the wine.
Used in
Also in the Recipe Book
Last refined · September 2026