When I have cooked a leg of lamb or a beef joint I end up with no juice in the pan. I end up using a stock cube. What am I doing wrong? I put salt pepper and oil on it before searing in a frying pan then put it in the oven.
The way you describe it, you seem to be doing it quite right.
So, let's have a look at where juces in a pan come from and where they might go:
- Any juice in the pan comes either from the meat or from added liquids (like wine).
You actually don't want your meat to loose it's water - that's what we call dry meat ;-) A small amount is fine, if you lose nothing, you a) obviously used good quality and b) did everything right with the searing.
- If your meat exudes liquid during roasting but afterwards nothing is left, it has evaporated. That ist especially likely when using a convection oven.
If you want gravy you could either
- Add some liquid like broth, wine, port or even water (whatever goes with your type of meat and your personal preferences), spices (peppercorns, clove, bay leaf, allspice...) and a mirepoix when roasting your meat. Place the seared meat either in the liquid or on a rack above it to catch any drippings (which might not be much). Scraps from your meat / bones could go in, too.
- Make it separately (even beforehand!) from bones and veggies.