Sauce & Pickle Recipes > Cumberland Sauce

How to make Cumberland sauce:
A traditional accompaniment to roast lamb in England.


5 fluid oz meat stock
4 tablespoons redcurrant jelly
1 tablespoons Worcestershire sauce
2 tablespoons lemon juice
1 tablespoons cornflour
2 tablespoons water
(see measure conversions for more information)


- When the joint of lamb is cooked, remove the meat from the pan, leaving a little fat.
- To this add the stock, redcurrant jelly, Worcestershire sauce and lemon juice.
- Heat gently, stirring for a few minutes.
- Blend the corn-flour to a smooth paste with the water and add to the pan.
- Bring to the boil and stir for 1 minute.
- Serve with the lamb.