We know some meats are much fattier than others, especially lamb, and we always use a fat separator to remove the fat. It's a well used gadget in our kitchen. Removing the fat does not remove the flavour.
Here's how we make our gravy. Unlike a traditional chef (roux) method - using flour and fat - we find this way of making gravy so much easier.
When you roast a joint of meat or a chicken, put chopped carrots, onions, celery and herbs at the bottom of the roasting tin. Sit the joint of meat on top of the vegetables, add water to cover the vegetables and roast in the usual way. We cover the roast with foil for half the roasting time.
Around half way through the roasting time, pour off half of the roasting juices.
Carefully tip the juices through the fat separator (you will see the fat layer forming at the bottom of the jug). When you pour the juices out, the fat remains at the bottom. Put the juices aside in a small saucepan.
After roasting the meat, take the remaining vegetables and roasting juices and press through a sieve. Discard the vegetables.
Next, pour the remaining juices through the fat separator and add to the saucepan. Add cornflour to thicken, bring to the boil and cook for a couple of minutes. Finally, season to taste - salt, pepper and a little Worcestershire sauce should be all that's necessary.
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