A roast Sunday lunch...how many still cook one?

tibawo

We tend to have a big tea rather than dinner.

But kids are not big meat eaters so tends to be a veg affair. Although if I go down the gammon root then leftovers become next days lunch!

applecrumble24

Love a roast! We tend to have one about once a fortnight but as an evening meal and normally midweek. We also make stews, pies etc with the leftovers.

trinity_enigma

We hardly ever have a roast but seeing this thread earlier in the week inspired me! Yesterday we had delicious roast beef and perfect yorkshire pudding (many thanks to the equal measures recipe I saw earlier in the thread we had some massive puds!). We have some lovely beef left over which we have planned to use in sandwiches for both our lunches all week and enough left overs to maybe managed the same meal again tonight yum yum!

Hermia

I never do a sunday roast. If I want one I pop to the local golf club where they do a lovely carvery with three different types of meat and lots of sides for £8. I live on my own so would never be able to do it cheaper (especially as I don't like eating leftovers for days) and I have a tiny oven & kitchen so it's too much hassle. No washing up too!

building_with_lego

Yesterday's effort, before the application of pepper and mint sauce
Pork or chicken, potatoes, parsnips, carrots, sprouts, runner beans, broccoli, stuffing and Aunt Bessie's Yorkies.

MrsRogers

LEJC wrote: »

I continue to remain very impressed with the number of people who admit to regularly cooking a sunday roast....I really didnt expect quite so many to own up to cooking them...

I did wonder if it was going to be a generation/age thing with the more mature of repondants cooking and the younger generation being the ones not to cook...which has been bourne out a little by a few admitting to using a roast dinner as an excuse to visit the parents...

I also wondered if those with full time jobs felt that the weekend was just too short to spend it cooking....preferring to do other pursuits in their down time...or take the easy option of the pub lunch!

On the odd occaision that ive shopped in asda on a sunday morning,the deli and cooked chicken counter always seems very busy...no one seems to have owned up to perhaps obtaining their sunday lunch that way yet....

I don't think its a generation thing I think it's more about how you are brought up.

I grew up having Sunday roast every week and thus do the same. My DH however rarely had roast so before we got together never had them.

We are in our 30's - the thought of anything other than roast on a Sunday horrifies me:eek: I don't think its labour intense either ... What's difficult about cooking meat and roasties, veg and a gravey?

We do however eat ours in the evening so we can keep the day free

Newly_retired

My mum always cooked a "joint"- before the word meant something illegal. She had a 4 week rota - Beef, Chicken, Lamb, Pork ( note the alphabetical order so she didn't get it wrong).
However she cooked it on a Saturday, as Dad worked away all week, so that was his first meal back home, then cold or reheated meat with freshly cooked veg on Sunday, and maybe leftovers for Monday.
Later on she still stuck to this routine even when he retired. In old age she reckoned it saved her work and was easy to cook, didn't need thinking about.
I agree. It suits me to cook a Sunday roast, which usually goes in the oven on the timer whilst we are at church, and is no trouble. Obviously it is more work when we have visitors as I need to do more veg but the meat is the same.
It lasts for a second or third meal, usually cold on a Monday, and something else if it lasts a third day. Today I have minced up the leftover lamb and made a shepherd's pie. It's usually Wednesday before I have to think about what to cook and that is far more effort, standing over a hob, stirring, frying, grilling or whatever. I don't do the same rota of meats as my mum did though, it all depends on what 's in the shop, or what I've got in the freezer from the farm shop.
DH likes both roast and mash, but is happy if it is new potatoes to just have boiled. I do lots of veg, nothing fancy though. Yorkshires sometimes, especially as beef isn't right without them, but rarely with other meats.
I roast the meat in a covered roasting tin with a bit of water. I always make gravy using the meat juices - the best part of the meal for me. DH would prefer it if I did a "proper" roast, but then the gravy wouldn't be as good, and the oven would be dirtier.
I'm not interested in sauces, trimmings etc. They come out of a jar if anyone wants them.