Directions

1. Take your roasting tray with the meat removed and pour off all the accumulated fat into a separate container.
2. Make a roux by heating up 60g of the fat and whisking in 60g of flour. Whisk/cook this for 2-3 minutes.
3. Take your roasting tray with the fat removed and heat up either in the oven or over a cooktop. Carefully pour over the stock, scraping the bottom of the roasting pan to release all the meat fond.
4. Pour the stock carefully from the roasting tray into the pot of roux, whisk well and add the two sprigs of rosemary.
5. Cook this on a low heat for 30-40 minutes, if it's still not as thick as you would like by then turn the heat up and reduce it more but make sure you're stirring it frequently so it doesn't catch on the bottom.
6. Serve with your roast meat and potatoes and enjoy!