Lamb sauce

Lamb sauce is a concentrated and flavorful culinary preparation made from the residual juices and cooking fond of lamb. This sauce captures the intense and characteristic aroma of this meat, enhancing the flavor of main dishes such as stews, roasts, and braises.

Originating from European culinary tradition, especially in countries like Spain, France, and England, lamb sauce has been adapted in various Latin American cuisines, adding depth and richness to the dishes it accompanies.

In nutritional terms, lamb sauce contains minerals from the broth and the natural fats of the meat, in addition to providing proteins if prepared with a reduction of broth and meat remnants. However, it is important to note that, being a concentrated sauce, it can contain high levels of fats and sodium, depending on the preparation.

In different regions of Latin America, lamb sauce may be referred to by similar names or described as lamb broth, lamb fond, or simply lamb meat sauce, although the specific term may vary little, as it is more of a preparation than a packaged ingredient.

In cooking, lamb sauce is used to accompany roasted meat cuts, prepare hearty stews, and provide a deep and complex flavor that enhances every bite.