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@dancing james
When I did a carvery course at Simpsons it was suggested that meat should be left to stand for almost the same time it was cooked for. Their large joints would be roasted for 3-4 hours and left to stand for a similar time, though they use holding ovens at about 40C for this.
This is what old fashioned meat dish covers are for. Meat continues to cook for quite some time after coming out from an oven. Letting it stand allows the meat to relax and the juices to be released. Some of these juices will come out of the meat and should be added back to the gravy. None of this will happen if the meat goes straight from oven to table.
The standing period will also make the meat more moist and tender, easier to carve, nicer to chew.