British Cuisine - Sunday Roast

Sunday Roast, Sunday Lunch or Sunday Dinner is, as one might have guessed, a meal which is eaten on Sundays. It is usually eaten in the early afternoon and consists of a roasted joint of meat, roast potatoes, and an assortment of vegetables. Gravy made from the meat juices is also a must for this meal.

The traditional Sunday roast has been traced back to Yorkshire during the Industrial Revolution. It is believed this tradition arose because the meat could be left in the oven to cook before the family went to church on Sunday morning, and it would be ready when they arrived home at lunchtime.

The most common joint of meat for Sunday Roast is beef, which is most commonly served with Yorkshire Pudding and either English or Horseradish mustard. Other choices are lamb served with mint sauce, pork served with sage and onion stuffing, crackling (la corteza) and apple sauce or chicken served with redcurrant jelly.

Obviously one of the best places for you to try this meal is in somebody's home, but if you don't know anyone who is willing to invite you to Sunday Lunch, then you could go to a carvery. The advantage of a carvery is that you can usually try a bit of every joint they have on offer! And many carvery pubs and restaurants allow you to eat as much as you can for the same price!