Recipe for Roast Lamb or Beef Gravy

Remove meat (rest meat on carving tray with alfoil over) and vegies from pan when cooked.

Remove pan from heat and add 2 tablespoons of plain flour to pan juices.

Stir with wooden spoon to get rid of lumps.

Put on medium to hot hotplate and add warm to hot beef stock a bit at the time as the gravy thickens.

Add a taste sensation such as a bit of Worcestershire sauce maybe some mixed herbs or quince paste. Anything that will add a different taste.

With chicken use chicken stock.