The primary use of Verjuice in this dish is to deglaze the pan after cooking. Once the Leg of Lamb is roasted through pour roughly one cup (depending on how many you are feeding) of Verjuice in to the pan and place over medium heat.
Add one stock cube and any other juice acquired in the cooking process, such as boiled vegetable water. Leave no juice behind as it adds to the flavour of the Jus.
Reduce at high heat and season to taste.
Place the Jus in gravy boat and serve. The Verjuice will add a fresh and powerful flavour that compliments the tenderness of the Lamb. This Jus may be used in any available meat dish such as Beef or Pork.