Lamb Roast - Nostalgic Sunday lunch

Name: Lamb Roast - Nostalgic Sunday lunch
Total time: 10800 s
Yield: 10-12 servings
Cuisine: British
Ingredients: 2 – 2.5 kg leg lamb on the bone; sprigs rosemary; freshly ground sea salt; freshly ground pepper; 1 large mild onion, peeled, cut in two and sliced; sprigs mint; 1 low salt stock cube (see my recipe); Yorkies:; 450 ml whole milk; 100 ml water; 200 g plain flour, sifted; 4 eggs; pinch salt; 3 tbsp goose or duck fat or lard; Roasties:; 3.5-4 kg Maris Piper or King Edward potatoes; 8 – 12 tbsps goose or duck fat or lard; pinch salt

Laura @FeelBetter

Milton Keynes, England

Traditionally, us Brits eat what we call a ‘roast’ on a Sunday afternoon, following church service and a pint (or two) in the local pub.

The British roast dinner dates back to the Stuart period over 400 years ago evolving from royal and noble feasts. The first carvery originated in London in the 1950s with Lyons Corner House featuring a carvery section. We still have pubs and restaurants that serve carveries every day but often it is a go to on Sundays for what we call Sunday lunch.

‘Carvery’ refers to carving a cooked joint at a station in front of the customer at the beginning of a buffet counter. Along from this is an array of dishes; roasties (potatoes cooked in goose fat), root vege (typically carrots and parsnips) and Yorkshire pudding which is made from a savoury pancake-like batter and baked in hot fat. It is served with lashings of gravy and appropriate condiment; horseradish for beef, apple sauce for pork, cranberry or bread sauce for poultry and mint sauce for lamb.

The first recorded recipe for Yorkshire Pudding was in a book entitled, ‘The Whole Duty of a Woman’ published in 1737 and was referred to as ‘dripping pudding’ and rather than beef, which it is served with nowadays, it was an accompaniment to mutton.

More often than not gammon, beef and turkey are served in carveries but seldom lamb due to the cost, so today I’m roasting a leg of lamb. I just hope everyone doesn’t disappear when it comes to washing up the dishes after! #oldfashioned #CA2025

Traditionally, us Brits eat what we call a ‘roast’ on a Sunday afternoon, following church service and a pint (or two) in the local pub.

Laura @FeelBetter

Milton Keynes, England

Traditionally, us Brits eat what we call a ‘roast’ on a Sunday afternoon, following church service and a pint (or two) in the local pub.

Saved

Ingredients

3 hours

10-12 servings

2– 2.5 kg leg lamb on the bone
sprigsrosemary
freshly ground sea salt
freshly ground pepper
1large mild onion, peeled, cut in two and sliced
sprigsmint
1low salt stock cube (see my recipe)
Yorkies:
450 mlwhole milk
100 mlwater
200 gplain flour, sifted
4eggs
pinchsalt
3 tbspgoose or duck fat or lard
Roasties:
3.5-4 kgMaris Piper or King Edward potatoes
8– 12 tbsps goose or duck fat or lard
pinchsalt

Saved

Steps

3 hours

1

Yorkies: Blend the eggs with a little milk and water until a smooth paste is formed. Pour in the remaining milk and water and whisk. Add the flour and whisk just until it is incorporated and is lump-free and smooth. It should have the consistency of pouring cream. Set it aside to rest for at least half an hour to relax the gluten. Note: Can be made the day before.
2

Roast: Place the sliced onions in a large casserole dish and add sprigs of mint. Add enough water to cover the onions. Season the lamb with salt and pepper. Slit the flesh in several places and insert rosemary sprigs. Some countries add garlic slivers but I find the flavour of Welsh lamb is so good, the garlic would be too harsh.
3

Roast: Cover the meat (important to keep the joint moist) and cook at 200 degrees C fan for 20 minutes then turn down and cook on 160 degrees C fan for 25–30 minutes per 500g. Internal temperature should be 53 degrees C for rare, 62-73 medium and 73 well done. Remove from the oven and take out of the gravy that will have formed in the bottom. Cover the meat and let it rest. Keep the gravy in the roasting tin and set aside. Can remove the onions for a smoother gravy but I prefer it left in.
4

Roasties: Peel the potatoes, cut the larger ones in two, leave the smaller ones whole. Heat the oven to 200 degrees C. Add a dollop of fat to a large roasting tin and place in the oven to heat. Boil (no need to add salt) vigorously for 10 minutes. Drain and ruffle by gently shaking. Add to the roasting tin and season with salt. Place in the oven and roast for 20 – 30 minutes then turn over and roast for a further 20 – 30 minutes until they are brown and crispy.
5

Yorkies: Add a small knob of fat to each of the cups in a 12 cup Yorkshire pudding tin and place in the oven. After 10 minutes the fat should be hot. Add a pinch of salt to the Yorkshire pudding batter and then pour into each cup. The batter should sizzle as it hits the fat. Place immediately on the top shelf of the oven (allowing enough space for the Yorkies to rise) and cook for 20 – 30 minutes. Do not open the oven door. They are ready when they have risen and are light brown.
6

Gravy: Spoon off any surplus fat from the roasting tin then heat gently on the stove to reduce and thicken.
7

Carve the meat and serve with the potatoes, vege of your choice, gravy and mint sauce.
8

Any leftover meat makes great butties.