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- Drain the roasting juices from the joint and set the meat aside until ready to carve and serve. Pour the roasting juice into a small pan skimming away and discarding any excess cooking fat or oil.
- Using a balloon whisk, combine the flour and juices into a smooth paste before placing over a low heat.
- Sprinkle in the herbs and pour in the stock, whisking continuously for around 2 - 4 minutes until a smoothly glossy gravy has been created. Season as necessary before serving alongside your carved meat and vegetables.