Salsus Lamb Demi-Glace
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Lamb demi-glace is one of the less common but most rewarding stocks to cook with. The slow roasting of lamb bones produces a deep, savoury base with a richness and intensity that beef or veal cannot replicate — slightly sweeter, distinctly herbaceous, and with a rounded depth that pairs naturally with the flavours of rosemary, thyme, and root vegetables already present in the stock.
Salsus produces theirs by roasting meaty lamb bones with carrot and onion, then slow-cooking them with parsley, rosemary, thyme, black pepper, clove, and bay leaf before straining and reducing to a dense, gelatinous concentrate. No salt is added beyond what occurs naturally in the raw ingredients, and there are no additives or preservatives. The result is paleo and keto diet-friendly.
As with the other Salsus demi-glaces, this product is specifically designed for reduction. Its unsalted, concentrated nature means it can be reduced aggressively without becoming overly salty, making it the correct choice for lamb jus, pan sauces, and any application where the liquid needs to cook down significantly. It serves as the perfect base for a classic lamb jus with red wine, provides the rich stock layer in boulangère potatoes, and adds body and depth to slow-braised lamb shanks, shoulder, and navarin.
Producer: Salsus is a Norwegian producer specialising in all-natural stocks and demi-glaces for professional and home kitchens. Their range is made using traditional methods — slow-roasting bones, long simmering times, and careful reduction — with no shortcuts or additives.
Storage: Ambient. Store in a cool, dark place. Refrigerate after opening and use within 3–4 days. Alternatively, freeze any unused product.
Ingredients: Reduced Lamb Stock (water, meaty lamb bones, carrot, onion, parsley, rosemary, thyme, black pepper, clove, bay leaf).
Net: 1 Ltr
