Take up the meat, when done, on a hot platter.
Make the gravy in the roasting-pan, by setting it on top of the stove, and first scraping up all the browning from the corners and bottom.

If there is much fat, pour it carefully off.

If the dredging has been well managed while roasting, the gravy will be thick enough.

If not, stir a teaspoonful of browned flour smooth in cold water, and add.

Should the gravy be too light, color with a teaspoonful of caramel, and taste to see that the seasoning is right.
_Mutton_ requires fifteen minutes to the pound, unless preferred rare, in which case ten will be sufficient.