Step 1

After roasting, remove your lamb leg (or other roasting cut) from the roasting pan and transfer it to a plate. Cover with foil and leave to rest.

Step 2

Pour all the pan drippings into a gravy separator. Leave for a few minutes to give the fat and pan juices time to separate. Pour the pan juices back into  the roasting pan and pop onto the stovetop on a low to medium heat.

Step 3

Add the flour and stir with a whisk or wooden spoon to combine. The liquid will thicken and create a roux (a liquid/flour mixture used for thickening sauces). Cook for a couple of minutes (stirring continuously) to cook out the raw flour taste in the roux.

Step 4

Add the beef stock and water to the pan while whisking continuously to break up any lumps in your sauce.

Step 5

Continue to whisk the gravy mixture as it comes to a simmer. Simmer the gravy for 20-25 minutes, or until it thickens to your desired consistency and you get your desired flavor. If it becomes too thick, you can add more water or stock to thin it out.

Step 6

Season (if required) with sea salt and freshly ground black pepper. At this point, you can serve it as is, or if you would prefer a cleaner-looking sauce you can strain it through a fine mesh strainer to remove any debris or lumps.