I used to used goose fat
But now I just put my joint of meat on the top shelf of the oven and the roast tin for the spuds on the shelf below it. The tin collects the juice which I then use to roast the spuds. QED.
(Reverend Fister "a disciplined fuckwit", Tue 4 Nov 2014, 11:55, 1 reply, 10 years ago)

I use the juice for gravy rather than spud

( sporters I’m sincerely gratitude to you, Tue 4 Nov 2014, 11:57, Reply)

"I cook all the moisture out of it and then pour it back over it again to make it edible"

( tangledupinblue hairy badge with moving eyes, Tue 4 Nov 2014, 12:03, Reply)

Exactly

( sporters I’m sincerely gratitude to you, Tue 4 Nov 2014, 12:05, Reply)

I put a bit of juice to one side for the gravy but I also use the leftover water from the vegetable steamer.
^ Pro tip ^
(Reverend Fister "a disciplined fuckwit", Tue 4 Nov 2014, 12:09, Reply)