A Sunday roast or roast dinner is a British cuisine traditionally eaten on Sunday. It consists of Roasting meat, roast or mash potatoes, and accompaniments such as Yorkshire pudding, gravy and stuffing, and may include condiments such as apple sauce, mint sauce, redcurrant sauce, mustard, cranberry sauce or Horseradish. A range of vegetables can be served, such as broccoli, , cabbage, , cauliflower, or , which can be boiled, steamed or roasted alongside the meat and potatoes.
The Sunday roast's prominence in British culture is such that in a poll of Britons in 2012 it was ranked second in a list of things people love about Britain.
Besides being served in its original homelands, the tradition of a Sunday roast lunch or dinner has been a major influence on food cultures in the English-speaking world, particularly in Australia, Canada, South Africa, the United States and New Zealand. A South African Sunday roast normally comprises roast pork, beef, lamb or chicken, roast potatoes or mashed potato, and various vegetables such as cauliflower cheese, creamed spinach, Green bean, carrots, peas, beetroot and sweet potato. It is also fairly common to serve rice and gravy or pap and tomato gravy in South Africa instead of Yorkshire pudding.
Origin
The Sunday roast originated in the
British Isles, particularly
Yorkshire, as a meal to be eaten after the
church service on Sunday.
[ Eating a large meal following church services is common to most of Europe, but the Sunday roast variant developed unique to the British Isles. On Sundays all types of meat and dairy produce are allowed to be eaten; this is unlike Fridays, where many Christians of the Roman Catholic, Anglicanism and Methodism denominations traditionally Friday Fast and instead eat fish.]
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Only eating fish on Friday resulted in a British tradition of 'fish Fridays', which is still common in fish and chip shops and restaurants across the United Kingdom on Fridays; particularly during Lent.
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To mark the end of not being able to eat meat, the Sunday roast was created as a mark of celebration.
There are two historical points on the origins of the modern Sunday roast.
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In the late 1700s, during the Industrial Revolution in the United Kingdom, families would place a cut of meat into the oven as they got ready for church. They would then add in vegetables such as potatoes, turnips and parsnips before going to church on a Sunday morning. When they returned from the church, the dinner was all but ready. The juices from the meat and vegetables were used to make a stock or gravy to pour on top of the dinner.
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The second opinion holds that the Sunday roast dates back to medieval times, when the village served the squire for six days a week. Then, on the Sunday, after the morning church service, serfs would assemble in a field and practise their battle techniques and were rewarded with a feast of oxen roasted on a spit.
Typical elements
Meat
Typical meats used for a Sunday roast are chicken, lamb, pork or roast beef, although seasonally duck, goose, gammon, turkey or (rarely) other may be used.[ Classic Roast Dinner ]
Vegetables
Sunday roasts can be served with a range of boiled, steamed and/or roast vegetables. The vegetables served vary seasonally and regionally, but will usually include roast potatoes, roasted in meat dripping or vegetable oil, and also gravy made from juices released by the roasting meat, perhaps supplemented by one or more Bouillon cube, Bisto, roux or Cornstarch.
The potatoes can be cooked around the meat itself, absorbing the juices and fat directly (as in a traditional Cornish under-roast).
Other vegetables served with roast dinner can include mashed Rutabaga or turnips, roast parsnips, boiled or steamed cabbage, broccoli, , and boiled and . It is also not uncommon for vegetable dishes such as cauliflower cheese and stewed red cabbage to be served alongside the more usual assortment of plainly-cooked seasonal vegetables.
Accompaniments
Common traditional accompaniments include:
See also
External links
