Sunday lunch meat - hot or cold? 21 April 2022 at 6:56AM edited 21 April 2022 at 7:28AM in Old style MoneySaving 17 replies 5.5K views

Ivrytwr3

I'm from the NE and wife and in-laws from Yorkshire.

For years the inlaws have always cooked Sunday lunch and for years there was always something that didn't quite taste right with the meat. I finally asked the question and discovered that they cook the meat ie beef joint, chicken etc the day before.

On Sunday every thing is cooked fresh aside from the meat and then smothered with gravy.......................so effectively served cold meat with hot gravy.

Coming from the NE, i am sure i remember Mum pulling freshly cooked joints from the oven and having hot meat that melted in your mouth!

Is this a thing?! How do others cook their Sunday lunches?

OrkneyStar

I am not that big on roasts but I have cooked meat in advance (earlier in the day) for convenience/oven space. I would slice it and put in an ovenproof dish, then cover it in gravy, and warm it through that way. It always tasted nice, though of course messier to serve meat in gravy.  If the meat was just out the oven then I would never serve immediately, always let it rest a bit. Like I say though, not that big on roasts really! 

JGB1955

As someone who hates gravy, your in-laws method would never happen in this house.  Pre-sliced meat in gravy always reminds me of mass catering (school/hospital/airline).  Always cook the meat at the same time as the veg.  Put meat to rest in the top oven whilst the Yorkshire Puddings are given a final blast in the oven below.

RalphT264

The gravy goes well with a roast lunch. Each component should be evaluated largely in terms of how well it compliments the show's main attraction.

It doesn't matter what kind of meat you use as long as there are enough liquids to make a tasty gravy. Sausages (and bacon) are an excellent way to add moisture to dry meats like chicken and turkey that would otherwise be dry.

annieb64

I always cook the meat at the same time as the rest of the meal. The meat rests while the Yorkshire puddings are cooking.

Kaylataste

Nanny and Grandad always cooked their meat the day before because they had church on Sunday and wanted to chat to everyone afterwards,so only the vegetables and roasties needed to be cooked. I don’t have that problem because I don’t go to church so I always make it all at the same time. I didn’t realise until I met my now Husband who had never had cold meat with hot gravy.
we are all London/South east.

OrkneyStar

JGB1955 said:

As someone who hates gravy, your in-laws method would never happen in this house.  Pre-sliced meat in gravy always reminds me of mass catering (school/hospital/airline).  Always cook the meat at the same time as the veg.  Put meat to rest in the top oven whilst the Yorkshire Puddings are given a final blast in the oven below.

Our roast meat with gravy never tastes like any mass-cooked meat that you'd find in a school or hospitall!

joedenise

I don't like gravy at all, no matter what I'm eating so meat cooked in gravy is a no no for me!  I always roast the meat at the same time as the potatoes.  Potatoes get moved to top of oven when the meat comes out to rest and while the veg are cooked.  Works well for us.

Floss

Always served hot and cooked on the day in my house.

Wicked_Lady

As a teenager I stayed with a schoolfriend and her mother gave us cold, cooked meat with the Sunday roast; goodness knows why?!
I always do mine at the same time as the potatoes/veg/gravy. Can't abide cold food that's meant to be hot.

gwynlas

My mother was married in wartime when of course meat was rationed. She always cooked roast on Saturday as she said it was easier to cut cold. Mind you the veg were cooked for hours prior to dinner on Sunday and the oven would have been in use to make tarts or cakes for Sunday tea. For some reason we only had roast potatoes on high days and holidays.