Lamb gravy can be made with or without pan drippings. Here are some options for making lamb gravy:

• With pan drippings: Use the pan drippings from a roasted lamb to make a rich and flavorful gravy. Heat the drippings on the stove, add flour to thicken, and then slowly add beef or lamb stock while stirring. Simmer for a few minutes and season with salt and pepper to taste.

• Without pan drippings: If you dont have pan drippings, you can still make a tasty lamb gravy. Heat some fat (butter or oil) in a saucepan, add flour to make a roux, and then slowly add lamb or beef stock while stirring. Simmer for a few minutes and season with salt and pepper to taste.

• Additions for extra flavor: To add more flavor to your lamb gravy, you can add red wine, garlic, fresh herbs (such as rosemary), Worcestershire or soy sauce, tomato paste, or redcurrant or mint jelly.

Here is a basic recipe for making lamb gravy with pan drippings:

Ingredients:

• Pan drippings from roasted lamb
• Flour
• Beef or lamb stock
• Salt and pepper

Instructions:

1. Remove the lamb from the roasting pan and set it aside to rest.
2. Heat the pan drippings on the stove over medium heat.
3. Add flour to the drippings and stir until combined.
4. Reduce the heat and cook until the flour mixture browns, stirring often.
5. Slowly add the stock while stirring to combine with the flour mixture.
6. Return the pan to the heat and bring the mixture to a boil.
7. Reduce the heat and simmer for a few minutes, stirring occasionally.
8. Season with salt and pepper to taste.

Note: If you dont have pan drippings, you can use butter or oil instead and follow the same instructions. If you want a thicker gravy, you can add more flour. If you want a thinner gravy, you can add more stock.