On 20th February 2016, This was Dinner…
Mr S really fancied a Sunday roast this week so I said yes, on the condition that we had it on Saturday. If you think about it, it actually makes sense to eat such a huge dinner on Saturday rather than Sunday (although I wouldn’t have said that when I had a dress to fit in on a Saturday night!). That got me thinking about the origins of the Sunday roast. Here are a few Wikipedia facts:
- To the uninitiated – ‘the Sunday roast is a traditional British [and Irish] main meal that is traditionally served on Sunday (surprisingly!), consisting of roasted meat, roast potato, with accompaniments such as Yorkshire pudding, stuffing, vegetables and gravy’.
- Eating a large meal was common in European countries with a Christian heritage after the church service.
- It was traditional to fast before a Sunday church service, hence the large meal.
- Fridays meant abstinence from meat for Roman Catholics and Anglicans
- There is the thought that it dates back to medieval times when village serfs would serve the squire for the other six days a week.
The memory of the childhood Sunday roast is one of a full belly, lounging on the sofa, nagged by Mum to make sure all your homework was done with that impending feeling of doom as Monday back at school drew closer!
We umm-ed and ahh-ed (is there a correct spelling) at what meat we were going to make so ended up buying both lamb and beef. In the end we froze the beef and roasted a gorgeous leg of lamb.
For the Yorkshire puddings:
- Get 4 eggs ready
- Measure out 200ml milk
- Measure out 200g plain flour
- Get oil & seasoning ready
For the stuffing:
- Boil a kettle
- Get butter & a stuffing mix ready
For the roast potatoes:
- Peel and chop some potatoes
- Get goose fat, polenta & seasoning ready
For the lamb:
- Get a leg of lamb (I used fillet end) to room temperature and score if required.
- Chop some rosemary
- Peel, bash & chop some garlic
- Get oil & seasoning ready
It is really up to you which way you cook everything but I just found this a lot easier and you can always bosh something back in the oven if you need to. Preheat the oven to 200°c (fan), to see you through cooking everything.
Throw it together…
Pop the flour in a bowl along with a pinch of salt. Make a well and crack in the eggs. Mix together well. Slowly add the milk and combine then whisk until smooth and the consistency of single cream. My tip would be to pour into a jug then leave to rest for a while.
Mix the stuffing mix with boiling water and butter then spread out on a small baking tray and cook for about 20 minutes. Remove from the oven and cover with foil.
Add a little oil in each tray of a 12 hole bun tin.* Pop in the oven to heat well.
When ready to cook, take the bun tin out of the oven and quickly add the pudding mix, get it back in the oven ASAP and cook for 25 minutes. You can remove and cover these with foil too.
Mix the rosemary with the garlic, oil and some seasoning and rub all over the lamb. Pop in a baking tray with a rack and put in the oven. Mine was roughly 1kg and took just over an hour to cook. Turn it occasionally.
Pop the potatoes in salted water and boil for 10 minutes to soften. Drain and leave to dry out a little.
Heat the goose fat in a pan.
Shake the potatoes vigorously and sprinkle with polenta. Pop into a baking tray and pour over the fat.
Cook for about 35 – 40 minutes, turning once.
When the lamb is cooked, remove from the oven and leave to rest for 10 minutes. Carve as required.
Dish it up…
With mint sauce of course and serve with your vegetables of choice. Use frozen to save time like I did.
The Sunday roast, it’s a great tradition to have isn’t it?
* I would normally use a muffin tin but I left it at my in-laws.