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Sunday roast

The Sunday roast is a traditional British and Irish main meal on a Sunday,
consisting of roasted meat with accompaniements. Other names used for this
meal are Sunday lunch, Sunday dinner, and Sunday joint. The tradition arose
because the meat could be put into the oven to bake before church on a
Sunday morning, and it would be ready relatively quickly when the family
arrived home at lunchtime.

Sunday roasts are also common (though less so in recent times) in other
Commonwealth countries such as Australia.

Typical meats used for a Sunday roast are beef, pork, lamb or chicken. More
rarely duck, goose, gammon, turkey or game. The more typical roasts are
often served with traditional accompaniments, these are:

   * roast beef - served with Yorkshire pudding; and horseradish sauce or
     English mustard as relishes.
   * roast pork - served with crackling and sage and onion stuffing; apple
     sauce and English mustard as relishes
   * roast lamb - served with sage and onion stuffing and mint sauce as a
     relish
   * roast chicken - served with pigs in blankets, chipolata sausages and
     stuffing, and bread sauce or cranberry sauce or redcurrant jelly

Sunday roasts are served with a range of vegetables, but almost invariably
this will include roast potatoes, which have been roasted in the roast meat
drippings. Additionally the Sunday roast will be served with a gravy made
from the meat juices.

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In recent years the appearance of news programmes in the Sunday lunchtime
slot in British television schedules has resulted in the term Sunday Roast
being used to describe a searching (sometimes abrasive) interview of a
leading politician conducted by the presenter.

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