The Sunday roast, arguably the ultimate meal of the week. A cherished, time-honoured, culinary tradition that is the cornerstone of a traditional British Sunday afternoon. A time when delicious aromas drift out from the kitchen and around the house while the family eagerly wait in anticipation for a call to the table.
What are the origins of the Sunday Roast?
The Sunday roast is as much a tradition today as it was a few hundred years ago. The British have always been known for their love of beef but it’s widely believed the Sunday roast can be traced as far back as 15th century with its origins in the customs of the royal guard, the Yeoman Warders, who would eat beef every Sunday after church. Which is why today, they are famously known as ‘Beefeaters’.
This tradition soon caught on, spreading across the country as a social activity when families gather for the most special meal of the week with all the trimmings. It’s popularity has led to it spreading from the family dinner table to pubs and other days of the week.
How do you cook
the perfect Sunday Roast?
Everyone has their own opinion on how to cook the perfect Sunday roast, possibly using techniques that have been handed down through the generations. It is often over complicated with many myths attached which can be quite confusing. We believe in keeping it simple, so here’s a few tips to put you on course for a successful roast dinner.
First, you need to choose the best joint for roasting. We recommend our Rolled Rib but Sirloin or Fillet will also create delicious results too.
If you need help choosing we have prepared a range of Sunday Roast Boxes that are available to order from our App or Shop. They’re a meal in a box, all you need to add is your favourite veg and some Yorkshire puddings.
STEP 1 – SEAR
For the best results, we recommend searing the joint. Place a pan on a medium-high heat then place the joint fat side down first until you have a nice golden colour. Then simply turn the joint slowly until you have a nice colour on all sides, don’t forget the ends. Once seared, season it to your taste.
STEP 2 – SLOW COOK
Set your oven to 120ºC and transfer the joint to a roasting tray and place in the oven. The amount of cooking time will vary depending on the size of joint and taste preference.
We prefer our Roast Rib rare for example, so this would take a 2 – 2.5kg joint 40 minutes at 120ºC. If you have a meat thermometer the internal temperature will be around 50ºC. Allow 1 hour for medium rare (55ºC) or 1 hour 20 minutes for medium (60ºC).
STEP 3 – REST
Place the joint on a chopping board and leave to rest uncovered for 20 minutes before serving. That’s it. Doesn’t sound too complicated right?
What types of meat or cuts are best for a roast dinner?
Historically beef is the meat of choice for the perfect Sunday roast but today other meats take equal billing such as roast pork, lamb, chicken or even duck.
Rolled Rib of Beef
Our Rolled Rib is grass fed and has a deliciously meaty flavour. The strong marbling adds to the naturally succulent flavour. The bone is removed and the joint is rolled and tied for easy carving.
Rolled Leg of Lamb
A much loved alternative to beef, the rolled leg of lamb is a rich meat, full of flavour with a delicate texture. Without the bone it is also easy to carve.
This joint has a good layer of fat which keeps the meat moist during cooking while adding loads of flavour This is a really succulent and tender joint with flavoursome crackling on top.
Whole Free Range Chicken
Our plump and juicy free range chickens are allowed to grow in their own time making their meat succulent, firm and rich in flavour. The birds have a varied diet of locally milled cereals, home grown barley and whatever they can forage whilst roaming the Somerset hills. It's all natural, nutritious and locally sourced.
Sunday Roast boxes
We’ve brought together all our favourite roasting joints and bundled them with the perfect gravy and sauce to accompany them. Making it easier for you to cook that perfect Sunday roast to enjoy with friends and family. All our boxes are available to pre-order for click and collect.
Don’t forget the trimmings!
No Sunday roast is complete without Yorkshire puddings, roast potatoes, seasonal vegetables and lashings of rich gravy. Add some horseradish for good measure and the picture is complete.
We’ve got a wide range of rubs, sauces and gravy available to order on our app too.
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