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Melt the butter (2 tbsp) in a small heavy based saucepan.
Add the plain/all-purpose flour (3 tbsp) and mix to combine. Cook over low heat for 1-2 minutes or until the mixture starts to look grainy, a bit like wet sand. Them remove from the heat.
Add the dry red wine (60ml/¼ cup) to the flour mixture and mix over low heat for 1-2 minutes (if using). The mixture will look like play doh!
Add the lamb stock (500ml/2 cups) gradually, mixing well after each addition making sure there are no lumps before you add more stock.
Keep stirring until the sauce comes to a simmer and thickens. Add fine salt (½ tsp) or more to taste and serve.
Take the pan your roast lamb has been cooked in and remove fat, reserving around 2-3 tbsp of fat in the pan.
Put the roasting pan on the stove over a low heat, and when the fat is hot add the plain/all-purpose flour (3 tbsp) and continue as above at step 2, but in the roasting pan rather than a saucepan.