You can easily build a rich and delicious gravy from your roast meat pan juices.
Looking for our favourite family roasts?
A good gravy makes all the difference to the taste of roast meats.
You can vary it by substituting some red or white wine for part of the stock; or, for lamb, substituting 1/2 cup mint sauce for 1/2 cup of stock. Any favourite herbs can be added; basil, oregano etc. For extra colour, 1 tablespoon tomato paste can be added with the stock.