how do I make real gravy

[livenlet]

Hope someone cane help im currently roasting lamb and have no idea how to make real gravy

When the lamb is cooked, set it aside under some greaseproof/foil and tea-towels to relax. Take the roasting tin which should contain some of the fat and juices from the lamb and place it on your hob. Add a tablespoon of plain flour and stir or whisk it into the juices, scraping up all the bits of lamb that have stuck to the pan. Cook over a low light for a short time to cook the flour. Then add some of the cooking water from your vegetables or some stock and keep whisking/stirring. You can also add some wine or redcurrant jelly at this point for extra flavour. There will be a little more juice that runs off the resting lamb so put that in the gravy as well. Check the seasoning, pour into a jug and keep warm.

Take the meat out of the tin once cooked, cover it with foil and let the meat rest. Tilt the tin so all the fat and juices run to the corner, then skim off most of the fat which will float to the top, leaving a little bit of fat and all the juices. Stick in two tablespoons of plain flour and put it on the heat, stirring it all around (it will look like brown wall paper paste but stay with it). Cook for a couple of minutes then add around a litre of liquid (can be stock, water from the potatoes, wine or a combo of all three) bit by bit. Use a whisk to incorporate all the bits in the pan into the liquid and keep whisking until you have a thick smooth gravy. check seasoning, stick a bit of red currant jelly in it, and off you go!

Thank you very much