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The Sunday Roast

The Sunday Roast
There can’t be many things more traditionally British than the Sunday Roast. For some, a Sunday just isn’t a Sunday without a roast, whether home cooked or served in a local pub. Others however, enjoy them on any day of the week, whenever the mood takes them. Regardless of when you have yours, it’s a lovely thing to share and enjoy with family or friends. But with life moving at such a fast pace nowadays, and Sundays no longer the day of rest they once were (remember when shops were shut on a Sunday?!), actually taking the time to stop and catch up over a long, leisurely lunch is a real treat.
A succulent joint of roasted meat, accompanied by golden, crispy roast potatoes, an array of vegetables and plenty of meaty gravy really is a thing to behold. There are of course other accompaniments to the roast to consider too, such as Yorkshire pudding – though typically served with beef, many consider this an essential part of a roast, no matter what the meat is. And then there’s cauliflower cheese, though this often divides opinion – do cheese sauce AND gravy really belong on the same plate? I personally think they do (delicious!) and am very happy to have cauliflower cheese with my roast, though I can quite happily eat one without it as well. The thing I absolutely cannot do without on my roast is gravy. Ever. And preferably homemade from the meat juices – I spent many Sundays when I was younger stirring the gravy whilst my mum finished getting the rest of the meal together.
Beef, pork or lamb have long been the classic choices for a roasting joint, but roast chicken is now also hugely popular. The particular cut of meat you choose often depends on the occasion – whether it be a small family lunch, or a large celebratory roast - and how many people you have to feed. 
With beef, topside is often the go-to choice, as it’s easy to cook and carve, but for a bit more of a treat, a rolled rump is definitely well worth considering. However, for the absolute ultimate beef roast a fore rib is the way to go - it’s tender, looks very impressive and tastes amazing, and depending on what size you go for, it can feed anywhere from 3 or 4, to 12 or more people - a real indulgence. 
A lamb roast will most often be a leg of lamb and if you want something easier to carve then a boneless leg is ideal. Shoulder of lamb is also a wonderful choice if slowly roasted, with a lamb cushion being the bone and hassle-free option of this cut. 
If pork (and all the delicious, crunchy crackling that hopefully comes with it!) is your preference, then the more popular cut is usually the loin, though a boned pork leg also makes a great roast too –  just don’t forget the apple sauce!
Whatever meat you choose, and whatever your choice of accompaniments, one thing is certain - sharing a roast with your nearest and dearest should truly be savoured.  
©Tash Manning

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