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We have so much stuff it’s ridiculous as extras on a Sunday roast , from cauliflower cheese and broccoli to mashed carrot and swede, peas, mashed potatoes, various sauces for different meats (horseradish for beef, mint for lamb, cranberry if it’s a Christmas menu). Parsnips are standard but I really don’t like them. 😂
My only roast potato tip is after the parboil and drain give them a little toss about in the pan to fluff up the edges. Lets them crisp up on the outside really well. Edit: and don’t overload the roasting tray.
Dripping or lard for chips. Dripping imparts a particular flavour that lard doesn’t carry. It’s a matter of personal preference as to which is a more authentic chip.
As a Brit, this looked fantastic. I do have a couple of criticisms though. 1, you definitely should have used the juices from the lamb in the gravy 100% everytime. 2, The potatoes were cut too small and you took the time to prepare the onion but didn't serve the roasted onion which is a fantastic accompaniment for this dinner. 3. That goose fat looked weird, it's normally more like a butter but I understand it's all you could get. Great job, I would stuff my face with this. Loved the addition of mint sauce which is an absolute must with roast lamb. Fantastic first attempt. oh and no, please don't warm up the mint sauce.
I think the goose fat looked weird because of where they are. Goose fat has a relatively low melting point. It should still be fine though, maybe they could have kept it in the fridge to keep it more like butter.
You gave it a good shot. The flour sprinkled on is a cheat. You can get the same effect if you shake the par boiled potatoes vigorously in the colander which gives them a fluffy texture on the outside. You can also add marmite to the fat but that's a whole new can of worms!!!
@@garyblore1 yeah their ambient temp maybe more like 26c in that kitchen which would make it liquid , i work in morrisons and goose fat does change so fast depending where its been stored
I'm a retired chef, from Yorkshire, I take the meat out of the roasting tray and make the gravy in the tray, scrape all the meat residue off the tray and add hot water and thicken it with a bit of gravy granules, whisk it up then strain it through a sieve. Bingo, beaut gravy. 👍 PS, people in Yorkshire sometimes eat Yorkshire puddings with strawberry jam on them as a dessert 👌
Strawberry jam! Memories of my childhood. My (York-born) mother did that once for me, and I don't think she ever managed to give me my yorkshire puds as part of the main course again... 8-) She'd have seconded your gravy comment, too. She was a very decent cook, in charge of catering for quite a while at Rowntrees in York when she was younger, and the content of the roasting tin was always the base for her gravy. (An aunt of mine who married a Canadian used to swear that maple syrup with Yorkshire puds was good, too. So, I know, can be icecream. But then - they're basically just batter, like waffles and pancakes, so none of that's really any great surprise.)
As a special treat, I was allowed to have Yorkshire pudding leftover with golden syrup - even though the only way to have leftover Yorkshire was for me not to have seconds with my dinner! The roasties could have been cut one less time - they were more like fried potato than roast potato, and they shouldn't need flour added... The other roots could have been cooked a little longer, and probably wouldn't have minded if you used a little of the goose fat to grease the tin. But overall a pretty good Sunday dinner - I don't think you'd find many people who'd be disappointed if you shared that with them :)
My Mum used to make the most delicious roast potatoes, she never added flour though. The secret after par boiling is to shake them around in the pan with the lid on, this creates little edges that become crispy in the oven.
My granny did better than that. If you're after flavour on your potatoes, then never parboil, but put raw under the meat along with the onions as a trivet, for the entire meat cooking time. They absorb the meat juices and the flavour is out of this world. I always find par-boiled golden crispy rather bland by comparison.
I think you did brilliantly for a first attempt. Bear in mind that by the time most Brits get to the stage of making their own for the first time they have saw and/or helped parents or even grandparents do it week after week. It doesn't matter what meat you have - beef, pork, chicken, lamb. Some families stick to the same every week and others vary it depending on personal preference or just what is the best buy where they shop. You will find it much easier getting your timings right when you've done it a few times. Once again great job.
As a little hint, you can add some mint sauce to the gravy and have minted gravy over your lamb for the perfect combination. Use the gravy more liberally. Some greenery would give that splash of colour and an extra taste profile. All in all though, you did cracking job.
Very brave of you opening yourself up to a million comments from us Brits who each do things a different way and have very specific views of what makes a Sunday roast! The toughest part of a roast is the timings - getting it so together at the same time. But that looked like a great first go. Would have happily devoured it!
You're funny.... Yes I live in the UK, not many of us here can afford a leg of lamb these days, It's a treat to most of us now. Never discard the drippings from a roast of any kind. You roast it in a roasting TIN for starters, when cooked remove the joint and cover with foil to keep warm. The roasting tin goes on the heat and all the brown cooking residue is scraped from the sides and the bottom, I usually smash any veg in there with a masher and strain, then add flour to the residue, then you fly by the seat of your pants and make great gravy. I also have gravy granules in my cupboard ;)
We bought green beans, but with everything else we were making, we decided against it. As soon as we saw the finished plate, we definitely felt like it was missing something green. 😂
@@TheMagicGeekdom Oooh dear oh dear somebody hasn't learnt the magic of Bubble & Squeak for dinner on Mondays... 😮😮😮 There's a _reason_ you always cook way too many vegetables!! 😊
Firstly. I doff my hat to you. To go public with your first Sunday roast? Bravo! You are officially honorary Brits! Some tips. As you have seen, the roast is all about timing. Logistics. If you can bring everything to perfection at the same time, you can coordinate a military campaign and build an empire. Secondly. This may be personal, but in my family the roast was never prepared sober. The house had to be filled with family, the gin and tonic flowing so that when the roast arrived it was already loud, familial and cosy. The roast should be followed by board games, more wine and grandpa sleeping in front of the fire. Repeat a few times and you will truly get it. My happiest family cosy memories involved Sunday Roast. My kids are growing up the same. Embrace it fully for it is wonderful. And - well done. An excellent first effort!
The yorkers would've risen more if you hadn't opened the oven, in the UK our not window ovens have an inner glass door to prevent heat escaping. My mum would've turned the rest of the lamb into shepherd's pie for next day supper/dinner. The reason for the mint is the same reason why we use apple sauce with roast pork it makes it digestible. Good effort though.😊
The trick for Yorkshires is to get the fat up to being smoking before you add the batter - and you want to choose fat with the highest smoke point available, because you need the outside of the Yorkshire to cook as fast as possible - that's how you get them crispy on the outside and fluffy on the inside.
I’ve always resented the fact that Yorkshire, the Texas of the UK, put its name on this food. It was actually perfected in Derbyshire! Honest it was. 😂 It’s about maximising the calories from a roast by absorbing the remaining fat from the roast beef and potatoes. Par boiling the spuds is spot on but goose fat is a modern fad. In terms of making room in the oven, the roast is supposed to be resting whilst the spuds are roasting. The grrr “Yorkshire” puddings are last to cook.
Seriously guys as a first attempt at a British classic you should both be very proud of yourselves ❤. Different people will have different variations handed down from generations past. I would quite happily eat your Sunday lunch with you both anytime 😊
I'm in my 70s and my mother taught me to get really delicious roast potatoes use semolina instead of flour, it has served me well bringing a family up and now my grand children also visiti every sunday for grandma's lunch. Great job you two . congratulations.
Do the Yorkshire puds first at hot heat. Set aside and warm them up later in the oven near serving time. This way they are more crispy. Cook everything else. Also use the meat juices for gravy with the bisto. Strain for the big bits to be removed. Great first attempt though !
Hmm I don’t agree with cooking them and then heating them up, they never taste as fresh. You can still get them with a crispy edge but soft in the right places on just 1 cook
Great first attempt and the lamb looked delicious. Just a few tips if I may (40 years a chef) Chop your spuds bigger, that way you get the crispy and a lot of the fluffy inside, also your carrots and parsnips need to be a little thicker, (you can also par boil these as you did with the potatoes and roast them all together). If you want to have other vegetables such as sprouts or cabbage or whatever..cook them the day before till almost perfectly cooked and then cool them quickly in iced water then refrigerate. Have a pan of boiling water and refresh the vegetables in that for 30 seconds to a minute and serve. Saves you a lot of time. Good luck with your next attempt
Fantastic result for a first time effort - looks wonderful - many people find getting the Yorkshire pudding right to be challenging but you totally nailed it. As you mentioned the challenge of working with a small oven - you could add your carrots and parsnips to your main roasting tray (being mindful of cooking times). As others have already said - the best way to make the gravy is to use the cooking juices from your meat as a base - use a metal baking tray for the roast, remove your meat and veg, then "deglaze" on the stove to release all the bits of flavour that are stuck on the tray before adding stock and then reducing. I'm giving you 9/10 because you are using new ingredients / methods and you had to do the conversions. Great job 👍
If you’re loving Yorkshire puds, a really quick easy simple and good ‘bang for buck’ supper (or anytime!) is “Toad in the Hole”… Super easy and delicious! (get some decent sausages)
Love you two beign so genuine and respectful of UK life! An AMAZING first go. How do we do a roast at the same time? Lots of tips but ... 1) Whilst roasting is the way to go with parsnip, often at home, carrots (cauliflower, broccoli etc) are served boiled or steamed - so by using the hob frees up oven space - and yes we do have ovens that size in the UK but most are 60cm wide and although you can do it in a smaller one, that did look a little narrower.. 2) The onion and garlic are (as you rightly queried) probably not typical in family homes, but the potatoes are normally a bit bigger as others have said, and often get roasted in the pan with the lamb - so at the same temperature and getting coated in the lamb fat (which means the lamb is often a little more cooked but resting is the way to manage that). 3) Anyone offers you Yorkshire Pudding tips, I'd ignore them! Those look fantastic, and even more so for a first attempt. But if you think there are different opinions about a Sunday Roast, the ultimate "Sunday Roast" is a UK Christmas Dinner - would recommend that as a possible next level step :-)
For a 1st attempt that wasn't a bad effort, We eat Sunday roast every Sunday through the winter months, just such great comfort food. Well done guys. 👍🏻👏🏻👏🏻👏🏻
Oh my god! I could cry with happiness that you both adore a roast dinner!! And the time and love you put into each aspect! So so happy that you invested in the lamb - not everyone is brave enough to cook lamb here and most just use a roast chicken! I would have way more gravy across my roast dinner and I put more vinegar in my mint sauce so it’s a bit more runny and just splash it over the meat too, along with the gravy. If you’d put the lamb juices into a pan and heated up it with a spoon full of flour then whisked it up THEN added that Bisto gravy then you’d have made the most beautiful tasty lamb gravy. So so proud of your amazing efforts!
That's how I do it, too. And sometimes I will smear a honey and mustard mix over beforehand - it definitely enhances the lamb flavour and cuts any greasy mouth-feel.
Chef here, I would typically roast a joint on a bed of carrot, onion , celery (we call these aromats) cut these so they make a flat base for the joint add a half inch of water to the roasting tray, the liquid after roasting can be used as a base for the gravy.
@@TheMagicGeekdom, one recommendation I would give especially if you’re going to do a roast as a regular thing and that’s invest in a good set of knives with a carving fork included, you’ll find it a lot easier to carve the meat up. I can’t speak for anybody else but when my parents where alive, a Sunday roast would cover at least 3 days worth of meals, Sunday the actual roast, Monday cold meat with chips or bubble and squeak and Tuesday as a stew.
I think you’ve done a fantastic job! I’m really impressed! I’m a 68 year old woman and I cook a roast every Sunday. Personally (and traditionally I think) I would only serve Yorkshire puds with roast beef. And I always have a green vegetable - i just think it looks more appetising. Oh and I do parboil potatoes, but I never put them in the fridge or put flour on them. But great job!
Hi guys ,as an Englishman,I would just like to say that I think you made an exceedingly good effort and you should be proud of your culinary achievement! I'm sorry, that probably makes no sense to you two, what I'm trying to say is,"Good Job you guys,way too go"❤
Sunday roast was the highlight of the week for most families back in the day when money & global choice was less popular and available today and many cannot be bothered with the prep , cooking and washing up. The main roast meals were lamb , onion & mint sauce with veg & gravy......Beef , horse radish sauce , Yorkshire pudding , veg & gravy. Pork cooked until one side had crackling , apple sauce , veg & gravy.......Chicken , stuffing , bread sauce , veg & gravy. Salt ,pepper, english mustard or other condiments can be used. Turkey was usually kept for christmas. Now you can mix & match or do a roast as you fancy like you did have yorkshire pudding with your lamb. I'm glad you enjoyed your roast and basically as long as you enjoy it there is no right or wrong way to make it imo....cheers
The best thing about a roast is that each family does it slightly differently and believe there are certain things essential items. Purists will tell you that yorkies only go with beef. Gravy made with the juices from the meat is the most delicious. Strain the liquid and skim the fat off. Make a roux with a little bit of the fat and some flour, equal parts (1tbsp for example). Then gradually add the juices to create a gravy. You can top up with the veggie water if you’ve steamed or boiled greens.
Fun fact. The US had a sheep population of 5 million. Wales 🏴 has a sheep population of over 11 million. Wales is about the same size as Rhode Island
Very good first effort - the lamb looked great! In our house I do most of the Prep, but my wife is a master at timing everything perfectly at the end. In terms of timing most items can be cooked upto an hour before, but the potatoes should be timed to go straight onto the plate from the oven. We always parboil our potatoes, bringing them to the boil in salted water then cooking for 5 minutes. We then drain them, shake them to fluff the edges and allow them to stand so excess water steams off. (We don't bother with flour) In the meantime the fat in the pan should be heated to a high temperature in the oven and then stood over a turned-on hob to maintain the heat whilst the potatoes are put in the roasting pan. We then put the potatoes in the pan and turn them in the fat, making sure they are not touching (it helps if your potatoes are slightly larger). Return them to the hot oven - we put our yorkies in at the same time - and cook for 30 minutes without opening the oven. After the yorkies come out you can turn the potatoes and give them 15/20 minutee on the other side. During this time the meat can be carved and plating up plating up begun. Just a couple more things - some of that garlic and onion could have been blended into the gravy and adding a glass of red wine or a desert spoon of vinegar enlivens its flavour. Also you could try making you own mint sauce, just finely chopped mint, enough vinegar that the sauce has a liquid rather than gloopy consistency and a little sugar to balance the sharpness of the vinegar - perfect!
I wouldn't say No! Bloody good job. However you pushed the boat out with the Goose Fat and Honey on the Parsnips that's more used on Christmas roast but very good. Yorkie puds and roast potatoes where very good too. Next time try putting a teaspoon of the Mint sauce in the gravy...thats what I do and u can have the gravy all over if you wanted. I drown mine in gravy. Great Job though for your first time 10 out of 10 👍 Well done to the chef you made a true homemade British Roast. You might want to try some Savoy Cabbage (if you can get it of course) also with vegetables and then you can make the gravy using the cabbage water like my mum used to do. Absolutely delicious.
Mint sauce is best made from fresh mint vinegar and a little sugar. If using the pre made I always add a bit of extra vinegar. Look ok - needs some green on the plate though. Good first attempt.
I think it's a better accompaniment than the jelly stuff as it spreads the flavour better. No effort to make, just chop some fresh mint really finely and mix with just enough vinegar to make it pourable - though spooning it on yer dinner keeps it mixed better.
This looks fab! every family has their own traditions or methods for cooking each component so every roast looks a bit different. Yours is unmistakably a sunday roast and I'm glad you enjoyed it.
Ladies and gentlemen, we have done it. We've got our american cousins cooking the good stuff. Jeremy did a great job. Honestly, better than many brits.
Looked really good, well done you guys!! As a Brit, personally I have nearly always had some element of green veg with the roast, such as peas, cauliflower/broccoli cheese and/or cabbage, or my fave brussel sprouts [omg] - oh, and the lamb looked great altho the carving looked a little um 'suspect' lolololol
Thank you! We bought green beans to have with it, but we had so many other things in the works that we decided not to make them at the last minute. Next time! And we only have a couple knives at the moment, so our carving options weren't ideal. 😆
@@TheMagicGeekdom Hello there - you only really need a couple of knives for pretty much any dinner in the world, a small one and a big one. Just make sure they're sharp (really important to watch a video on how to use a chefs knife) and after some practice, the prep time goes right down.
Jeremy, you did an absolutely fantastic job for a first time. In case you want to know, any animal fat can be used for roasties or yorkshire puddings, but goose fat and lard (respectively) are traditional. If you find getting goose fat, reliably, is difficult then you can replace that with duck fat or pork/beef dripping/fat. The reason behind using animal fats and not vegetable or corn oil is that they can withstand much higher temperatures in the oven before the fat starts to smoke and they give a wonderful flavour, yorkshires are typically baked at gas Mark 7-8 (c. 430F/220C), we do not want smokey kitchens when you open the oven. Usually the whole family is involved in the preparation for sunday dinner so although most families do have it every sunday, it's not as much work as you may think. Also, most families have a few 'staples' as far as veg goes but will often just eat whatever's in season - so peas, brussel sprouts, cabbage etc. along with whatever meat is a good price plus roasties AND mash potatoes AND Yorkshires. There really is no set menu when it comes to a sunday dinner other then meat, veg, potatoes and yorkshires. I'm glad you're enjoying being back in your USA but can't wait for you to visit our shores again. Best of wishes.
We just do exactly the same as you did, parboil the potatoes but whilst the meat/veg is finishing, I would put the oil tray for the spuds in to at get a head start of heating up, then once you’ve taken out the meat to rest, immediately turn up the oven temp for a bit then throw in the spuds, also put your yorkie pud tin on a baking sheet just in case of spillages 👍🇬🇧❤️ Great job guys!
Yes, a great job and yes, for me the lamb was markedly underdone, but I know a lot of people like it that way. I can't recall who said it, but I agree; "I like my food dead, not wounded". I can't stand any pink in my meat, but other people insist on it. If that's how you like it then fine. Overall, a very good job in producing that. I'm glad you enjoyed it and thanks for showing us all your hard work.
Im a Brit and you just taught me not to be scared of making my own Yorkies instead of buying ready made ones! Great job on everything and yes timings and oven space are definitely an issue!
In 75 years of roast dinners, I have never seen flour on roast potatoes. You need the fat smoking hot for Yorkshire’s - that’s why a solid fat like lard or dripping works better.
@@TheMagicGeekdomI'm from Yorkshire and those Yorkshire pudding tins are exactly the same as mine - that I bought when I first got married 50 years ago. That is the proper shape - even the smaller ones are shallower than a muffin tin.
I put Semolina flour on mine after par boiling, and roughing them up. I also use hot Goose fat and they come out crispy on the outside and fluffy inside.
I was going to come on and say something similar - my mum never used flour and made great roasties, I never have, my nana never did so at least 75 years between us as well!!
I'm Canadian and I grew up having a Sunday roast dinner every Sunday. With a lamb you must serve mint jelly and ALWAYS use the roast drippings with some flour and/or a gravy pack and spices for your gravy. In making gravy, you must keep the heat low or off as you add some water, gravy mix/flour to the drippings then increase the heat to thicken it. I always prepare the flour/gravy mixture with a little water separately then add it into the pan. A meat, one or two vegetables and potatoes will make your meal. For a special occasion, pickles and pickled onions on the table as well. I wouldn't break my neck making Yorkshire puddings. You can get some ready to go perhaps at a specialty store.
The top of the oven is hotter because heat rises. I would have put the potatoes on the top and Yorkshire below - but your Yorkshire oil wasn’t hiot enough. Good tip. Put the tin in the over heat the fat and pour the mix in the tins in the over saved spilling.
Yorkshire puds freeze well and thaw quickly....... i just bung them in my airfryer with the roast potatoes about 3 or 4 minutes before the potatoes are cooked.... they crisp up quite nicely. Handy to know if you're going to make roast dinners regularly 🌹
I’d say, it’s usually best to cook it with a foil cover for the initial roasting. This traps the steam and keeps the joint tender. Take out the oven, baste with juices and remove the foil for the last 30 mins or so of cooking, to crisp up the skin.
Mary Berry (wonderful practical tv cook (not chef) would tip the carrots and the parsnips in a plastic bag with the oil and scrunch about a bit and it coats the vegetables beautifully and keeps the amount of oil to a minimum. Whilst I love garlic with lamb, I would think of that more as in the French way.
You knocked it out of the park! Two things - lol for Yorkshire puds has to be very hot ( it also helps to keep the batter sitting either in fridge or on the side for a few hours), 2nd, make sure you let the meat rest! It will be so much more tender. Ooh, and a 3rd, score the lamb and poke bits of garlic and rosemary into the skin. Good job!
Don't take any notice of the "purists"! Bisto gravy is perfectly acceptable if you don't have time to make it from scratch using the meat juices. There is also a lamb version of the gravy granules. Good effort guys! Next time try roast beef, it's much less greasy than lamb! 😁😁😁
Bisto gravy is definitely nicer than any gravy mix you can find in the US. I don't know if we would be able to find the lamb version in the US, but I'd love to try a lamb gravy sometime. And we will try roast beef next time! It's just more common here so we wanted to try something we've never made before. Thanks for your comment. 😀
You can use a nice stock cube and thicken it with the bisto - you get extra flavour (and then add the meat juices and even some veg. water - it all adds a great depth of flavour - and nutrients - to the gravy)
Yeah do granules in a pan add the juices from the meat water from veg and either wine or vinegar leave it simmering for a long time and pour over the whole plate of food
As I’m currently cooking our Sunday roast lamb I think you did a great job, agree with the something green needed and maybe something cheesy, like cauliflower cheese, or broccoli cheese. Yorkshires I’d def give you a high score on appearance. 😊
Roast lamb with fresh mint sauce was a regular treat throughout my childhood (in Rutland and Staffordshire in the late 40’s and the 50’s) but my real favourite was roast pork with crackling, with onion sauce, apple sauce, roasties and fresh veg from the garden. If we were lucky there would be apple crumble or lemon meringue pie for “afters”. The extra treat was a late evening sandwich with cold roast pork, apple and onion sauce and well buttered bread, eaten beside an open log fire. You’ve done a good job of bringing me some happy memories. Thankyou!
To make it work in a small oven - you do the meat first. If you're going for rare/medium rare center, you probably want to sear the meat in a frying pan before roasting it, as it won't brown very well in the oven. When cooked, you can wrap in foil and it'll stay warm for an hour while you do everything else. When the meat is out, turn the oven up and add the pan and oil for the potatoes. Goose fat melts at about 25c, so it'd be solid here but liquid is fine there. If it's easier to get there - duck fat works just as well. You want the oil to be almost smoking hot, and the potatoes go in as fast as possible. I know some people swear by flour/semolina to make the potatoes crispy, but that's actually a modern hack - if you're using the right kind of potato you don't need it. Yours still looked a little waxier than a Maris Piper, so if you' . Go a little rougher on the shake next time - you want a bit more surface texture. Carrot and parsnip go in about 10 minutes after the potato Your yorkie tin got a bit too cold before you added the mix. And yeah, they'd have come out better without the door opening - that cloud of steam coming out was what was cooking them. UK ovens normally have both top AND bottom elements, so the top is hotter, as well as radiating heat downwards allowing good browning of the tops of things.
Duck fat melts at about 14C so it may be semi-solid and cloudy in the cooled supermarket, but melted and clear by the time you get it home. This is perfectly normal.
How great that you went to all this work and Jeremy is a star! A couple of points, you can freeze left over Yorkshire puds and just reheat them in the oven for a few minutes. The roast potatoes get crisp edges by roughing them up after parboiling, it's the fluffy edges that absorb the oil and get crisp. You just drain them (keeping the water aside to make the gravy) and shake them in the pan and leave them to cool. You are right that the pudding tin wasn't quite hot enough and I think that muffin tins will match what you had in mind with the towering puds, however yours were just brilliant, any Brit would have been happy to serve those up. The roast potatoes were a bit crowded in the dish so if you have a bigger metal tray it will be better. Don't get too hung up on goose fat, my mother use lard all her life for Yorkies and roast potatoes and they were just as good. I use sunflower oil and it's perfectly fine I was curious to see if you'd hold your knife and fork in the European style to go with your British food. Almost!
Jeremy is a star! He did so much better than I would have. Thank you for the tips. We'll definitely be making roasted potatoes again, so we'll try incorporating your suggestions.
@@TheMagicGeekdom Don't feel that you have to do the full Sunday roast thing in order to have these treasures. If you want roasties, or Yorkies, or roast veggies they don't all have to be in one meal. Roasties are always good with any dish, Yorkies are great with a plate of Shepherds or Cottage pie and roast veg are perfect with salmon.
Firstly, I cook all the veg with the potatos in a large pan in a mixture of veg oil and butter which I heat to the temperature of the sun before adding my pots and other veg with thinly sliced onion and a sprinkling of black pepper and garlic granules. Divine! The meat goes in at roughly the same time but I change the position of the two pans in the oven. For example, if the potatos are getting too brown (after turning them so they're brown all over) then put them at the bottom of the oven so the lamb can get really brown. That, however, is how my oven works and I'm not certain if it would be the same for yours. My potato recipe though is gold - I've been told!!!!
Those Yorkshire puds look absolutely fantastic. I think you did a brilliant job. TBH if I want a less hassle roast dinner then I'll roast something like the pork/beef on its own whilst I prep the rest. Once the meat is done, I simply wrap it foil and leave it to rest then roast the potatoes and parsnips together. We usually boil some veg (carrots, peas, cauliflower). Then the water from that can be used with the gravy granules. To save time, I don't always parboil the potatoes (I just put them in for longer). Also, I don't always do yorkies with ours and I rarely use goose fat (just vegetable oil)
Excellent effort, you can't really go wrong and you get better at the individual components and the timing the more you make it, then you'll find yourself altering it to your own personal taste, Yorkshires can be any size but I prefer the small ones made in a muffin tray, the ones which make 12, and I like lard for Yorkshires, you want the lard to be actually smoking hot before adding the batter to get really huge and impressive looking Yorkshire's, and you pour the batter fast and get the tray straight back in the oven. I also prefer larger roast potatoes and I don't add flour but bash them around in the pan to break them up a bit after par-boiling, this makes them go super crunchy! And it's well worth the effort making gravy from scratch, just make it direct in the tray you cooked the meat in, just remove any excess fat with a spoon, then you can mash any garlic and veg you cooked with the meat into the gravy with a potato masher then strain the gravy, also yours is what I consider a very refined or middle-class Sunday roast, I grew up working-class and we'd have a mountain of food on the plate! 🤣 Roast and mashed potatoes, 4-5 different veggies, you needed a lie down afterwards to recover!!!
A couple of helpful hints. The Bisto you purchased is rather bland on its own, what you should do is drain the meat juices the joint of meat has been cooking in and then skim the fat from the juices with a spoon so that all you're left with is the juices ( a little bit of fat left on the top is fine). (You could use a boullion cube to add flavor if you want gravy with some other meat dish.) Add some of the water you cooked the veg in to increase the volume of liquid you want for your gravy, bring that liquid to a gentle boil in a saucepan then sprinkle in about a heaped teaspoon of Bisto and IMMEDIATELY whisk like mad until it's dissolved ( you don't want lumpy gravy). If it's too thin add another heaped teaspoon & repeat until it's the consistency of pouring cream. Parsnips. When preparing parsnips( do as you by cutting it into quarters) but you should then cut out the Center part of the parsnip ( it's slightly darker and more fiberous). If you want to stop the parsnips from burning when roasting them, plunge the raw parsnips into boiling water for exactly 5 minutes then immediately drain and let them steam off for about 10 minutes before roasting them in fat or oil. Par- boiling them stops them from drying out and becoming hard. They need cooking roughly half an hour .
Thank you for the suggestions! I'm not sure how we didn't think to use the meat juices to make the Bisto, but that is a great idea. Good to know we can parboil the parsnips too. Thanks!
@@TheMagicGeekdom Bisto instant gravy is a relatively new invention, the original Bisto was intended to be added to the meat juices and perhaps a bit of water, not just to water. It was a bit awkward to use though and had a tendency to go lumpy - since it was just corn starch and some seasoning. Interestingly, there are many chip shops in the UK that use "chip shop gravy" and have customers who prefer it, it looks like malt vinegar, but they actually make it themselves with white vinegar (which is much cheaper than malt) by mixing it with the original Bisto - you can still buy it in a store, but I think they refer to it as "gravy browning" rather than instant gravy. Should you decide to roast some poultry, I'd recommend making some "bread sauce", it's a recipe from the Middle Ages, incredibly simple to make and absolutely delicious, when you see the ingredients - or see the results - you won't believe how tasty it is - I would make it with white bread though as some recipes suggest, it comes from a time when flour was never as refined as it is nowadays.
Why has nobody mentioned mint sauce to accompany lamb?🤷🏼♀️ You have to have freshly gathered mint and make it into a sauce, it sets it off a treat! I think you also need vinegar and sugar.
Well done - you did a great job. When I was growing up in the 1960's & 70's, we had Sunday lunch like this every week - roast beef was my favourite. We had the leftover cold meat in sandwiches or made a lunch of it the next day with fresh veg. It is a lot of work though (particularly for one), so I don't do it very often now. I also like homemade mashed potato (and lots of gravy), as well as seasonal steamed fresh vegetables with it ... mmmmm.
Your jar says Goose OIL. Not seen that here but I would think it works just as well since goose fat just melts down anyway. You can make one big Yorkshire pudding in a Pyrex dish. All these mini ones are something that originated in pubs really.
I agree. My grandmother was from Yorkshire, and she made these huge creations in a big roasting tin that were crisp on the top but soft in the middle. So good for sopping up the last bits of gravy.
Well done, great first attempt 🎉. You can use vegetable oil to roast your spuds. Also get the pudding oil VERY HOT and the pour thr mixture in. Keep the oven closed, its the heat that makes them rise, hence why most Brits use the top of the oven. Another great thing to have with your dinner is cauliflower cheese.... seriously yummy. Love your videos. Xx Sharon from the North Yorkshire Dales
Congratulations, it all looks very good. Only thing to change - all the juices from the roast, not used, what a pity. Drain the liquid and use it to make gravy, even if you use the Bisto to thicken it. You could deglaze the juices first with a little wine if you like
You guys did great for your first time. As an Aussie here, raised on a sheep property in the outback, we had lamb multiple times per week in various ways. Roast was always on a Sunday. One thing to share with you, you carve the roast lamb with the bone, not against the bone. I also do my tatties like you did, sans the duck fat, just use oil and the juices from the lamb (use same pan). Lamb juices also are good in the gravy. You are lucky to find a leg of lamb at a farmers market. Here in Missouiri (misery), we can get lamb from Sams/Costco and Aldi, or our local international supermarket, but not guaranteed at a farmers market as ppl don't seem to raise sheep mid west. Store purchased lamb comes from either Australia or NZ. Enjoy cold left over lamb on proper bread with piccalilli pickles - yummy sandwich.
, I've never had mash with a roast, I know one person who does, but it's not an essential part of Sunday dinner. We always have either cauliflower cheese or creamed spring greens, but I wouldn't be arrogant enough to tell people they're wrong for missing it out. The essential part of Sunday roast is the meat - every family has their own versions of the side dishes. I know someone who always has roast chicken, mash and peas - that's it - it's not up to me to tell them they're making their food wrong, because that's what they like. You do you, and let people get on with what they like.
Mash is more common in the US, which is why we decided to try roasting the poatoes. Definitely would have been nice to have another veg or two. Thanks for the suggestions.
1. NEVER question a yorkshire pudding if its risen or not its still a yorkshire pudding an the ones you baked looked superb ! 2. All those juices from the lamb should have gone into the gravy mix without a doubt ! 3. Those roast potatoes cooked perfectly .. 4. You definitely did an OK job for a first attempt .. ! 5. This brit stands up an applauds ! 6. Roll on sunday for my roast dinner .. mouths drooling !
These days only rich people would be making lamb, we use beef or chicken to roast and for the first half of cooking have tin foil over it then take it off for 2nd half. The Yorkshire pudding oil should be smoking before you pour the batter in and don't open the oven door before they are ready. You need greens like peas or broccoli/ green beans. The roast potatoes you parr boil them drain the water then put the fat/ oil in pan put the lid on and shake them around so the edges go fluffy this will create crunchy part on potatoes when you cook them on oven. For gravy you put the fat from the meat in with gravy granules and if you boiled any veg you use the water from the veg to keep all the vitamins lost in boiling. Great effort tho well done ❤
We only went with lamb because it seemed the least different from what we would make for a roast here in the US. We'll try this again sometime and try out some of your tips. Thanks!
Tip from Yorkshire that will annoy many, if you have any Yorkshire's left over from your roast dinner, put em to one side add some treacle (golden syrup or similar) maybe bit of ice cream if your sort thing. Beautiful
That's an excellent first attempt at a British Sunday roast, I would've been very happy eating with you both. In terms of top tips, instead of water, try using a dark beer for your Yorkshire batter, we do the same for our fish & chip batter. I find roast potatoes taste better in a 50:50 mix of vegetable oil and butter, but then I've never enjoyed duck fat. The best potato varieties for roasting are "Maris Piper", or "King Edwards". Coconut fat is the best for roasting the parsnips and carrots. Your meal also missed some greens, we usually use peas, broccoli, cabbage or brussel sprouts. Apart from that top marks!!
I am a 74 year old English woman and done Roast Dinner in all ways and discovered that for two people the Ninja Dual Air fryer you have does roast potatoes in 20 mins and carrots and parsnips in the separate drawer for slightly less! The meat should go in a hot oven in the middle of oven, turn over half way through. Lamb can be constipating so root veg essential and parsnips do the trick at any time. 🏴
Looked delicious. I would recommend though that you get a roasting tin (not glass), the biggest you can fit in the oven. The joint, potatoes and parsnips can all go in with the meat (meat/potatoes 1.5 hours, parsnip/carrots for the last 40 minutes). Roast using beef dripping/lard. Every 20 minutes spoon the fat/juices over the potatoes. Once it’s all done make deglazed gravy in the tin. Drain off most of the fat leaving the meat juices and put the tin over a medium heat. Add 2 tablespoons of all purpose flour, stir to make a roux, then slowly add hot water stirring all the time, getting all the meat off the tin, until you have a nice consistency gravy. Season to taste. For lamb I add a spoonful of mint sauce to the gravy too.
Never, ever use onions in a Sunday roast. I've never noticed when I've been out either. The art is having everything ready at the same time. Well done, you.
You did realy well, and you can add anything you want in terms of veg ect, tip with the Yorkshire puds , get the oil realy hot until its smoking and setting off smoke alarms then pour the Yorkshire pudding batter in , but yours looked great. You can get deeper big Yorkshire pud trays as well , iv used a big oblong baking tray deep for a huge Yorkshire pud , it turns out like a monster and lasts for days or months if you freeze it as I haven't had proper Yorkshire pudding trays for years .
What essential components or dishes did we miss that you make with your Sunday Roast? What other dishes should we attempt to make next?
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We have so much stuff it’s ridiculous as extras on a Sunday roast , from cauliflower cheese and broccoli to mashed carrot and swede, peas, mashed potatoes, various sauces for different meats (horseradish for beef, mint for lamb, cranberry if it’s a Christmas menu). Parsnips are standard but I really don’t like them. 😂
My only roast potato tip is after the parboil and drain give them a little toss about in the pan to fluff up the edges. Lets them crisp up on the outside really well. Edit: and don’t overload the roasting tray.
10:40 the fat consistency depends on the ambient temperature but yes, it’s usually solidified goose fat.
Dripping or lard for chips. Dripping imparts a particular flavour that lard doesn’t carry. It’s a matter of personal preference as to which is a more authentic chip.
16:09 heat rises, hence the top
As a Brit, this looked fantastic. I do have a couple of criticisms though. 1, you definitely should have used the juices from the lamb in the gravy 100% everytime. 2, The potatoes were cut too small and you took the time to prepare the onion but didn't serve the roasted onion which is a fantastic accompaniment for this dinner. 3. That goose fat looked weird, it's normally more like a butter but I understand it's all you could get. Great job, I would stuff my face with this. Loved the addition of mint sauce which is an absolute must with roast lamb. Fantastic first attempt. oh and no, please don't warm up the mint sauce.
I think the goose fat looked weird because of where they are. Goose fat has a relatively low melting point. It should still be fine though, maybe they could have kept it in the fridge to keep it more like butter.
You gave it a good shot. The flour sprinkled on is a cheat. You can get the same effect if you shake the par boiled potatoes vigorously in the colander which gives them a fluffy texture on the outside. You can also add marmite to the fat but that's a whole new can of worms!!!
@@garyblore1 yeah their ambient temp maybe more like 26c in that kitchen which would make it liquid , i work in morrisons and goose fat does change so fast depending where its been stored
Puree apple with roast pork is good too - its better if homemade (so its not too sweet).
@@user-fw3ys9us2v Apple sauce with pork, horseradish sauce with beef, mint sauce with lamb.
I'm a retired chef, from Yorkshire, I take the meat out of the roasting tray and make the gravy in the tray, scrape all the meat residue off the tray and add hot water and thicken it with a bit of gravy granules, whisk it up then strain it through a sieve. Bingo, beaut gravy. 👍 PS, people in Yorkshire sometimes eat Yorkshire puddings with strawberry jam on them as a dessert 👌
Strawberry jam! Memories of my childhood. My (York-born) mother did that once for me, and I don't think she ever managed to give me my yorkshire puds as part of the main course again... 8-)
She'd have seconded your gravy comment, too. She was a very decent cook, in charge of catering for quite a while at Rowntrees in York when she was younger, and the content of the roasting tin was always the base for her gravy.
(An aunt of mine who married a Canadian used to swear that maple syrup with Yorkshire puds was good, too. So, I know, can be icecream. But then - they're basically just batter, like waffles and pancakes, so none of that's really any great surprise.)
As a special treat, I was allowed to have Yorkshire pudding leftover with golden syrup - even though the only way to have leftover Yorkshire was for me not to have seconds with my dinner! The roasties could have been cut one less time - they were more like fried potato than roast potato, and they shouldn't need flour added... The other roots could have been cooked a little longer, and probably wouldn't have minded if you used a little of the goose fat to grease the tin. But overall a pretty good Sunday dinner - I don't think you'd find many people who'd be disappointed if you shared that with them :)
Treacle you mean
Meat juices are essential for a good gravy.......👍
You’re a chef and you use granules?? Pitiful. Although Yorkshire…? Says a lot. Stock stock stock son. None of your rubbish granules.
My Mum used to make the most delicious roast potatoes, she never added flour though. The secret after par boiling is to shake them around in the pan with the lid on, this creates little edges that become crispy in the oven.
This is essential for proper roasties.
My granny did better than that. If you're after flavour on your potatoes, then never parboil, but put raw under the meat along with the onions as a trivet, for the entire meat cooking time. They absorb the meat juices and the flavour is out of this world. I always find par-boiled golden crispy rather bland by comparison.
@@robheyes6470Yep and make sure they're dried out, before putting them in the oven 👍
Yes! Nice fluffy roasties! 👍🏻
If you scrub them rather than peeling them, the skins slightly fold away during roasting and get super crispy.
Most Brits first attempt at a Sunday roast is nowhere near that standard, so well done the pair of you! 👏
Very true
I bet a lot of Brits don't do it at all now 😢
It’s all about the timing. We usually boil a lot of our veg to free up oven space 👍
You can do the carrots and parsnips in the air fryer
I think you did brilliantly for a first attempt. Bear in mind that by the time most Brits get to the stage of making their own for the first time they have saw and/or helped parents or even grandparents do it week after week. It doesn't matter what meat you have - beef, pork, chicken, lamb. Some families stick to the same every week and others vary it depending on personal preference or just what is the best buy where they shop. You will find it much easier getting your timings right when you've done it a few times. Once again great job.
My first attempt at Sunday roast was disaster until like you said all about timings.
Mmmm.
I bet you make cracking gravy.
My mouth is actually watering just thinking about it.
Proper job.😋
@leannejaynepearson9525 nah it doesn't and i'm a brit. 😀
As a little hint, you can add some mint sauce to the gravy and have minted gravy over your lamb for the perfect combination. Use the gravy more liberally. Some greenery would give that splash of colour and an extra taste profile.
All in all though, you did cracking job.
Very brave of you opening yourself up to a million comments from us Brits who each do things a different way and have very specific views of what makes a Sunday roast! The toughest part of a roast is the timings - getting it so together at the same time. But that looked like a great first go. Would have happily devoured it!
You're funny.... Yes I live in the UK, not many of us here can afford a leg of lamb these days, It's a treat to most of us now.
Never discard the drippings from a roast of any kind. You roast it in a roasting TIN for starters, when cooked remove the joint and cover with foil to keep warm. The roasting tin goes on the heat and all the brown cooking residue is scraped from the sides and the bottom, I usually smash any veg in there with a masher and strain, then add flour to the residue, then you fly by the seat of your pants and make great gravy. I also have gravy granules in my cupboard ;)
Seconded!
I would have put some greens on too; peas, green beans, cabbage or broccoli. Makes it look more appealing too.
We bought green beans, but with everything else we were making, we decided against it. As soon as we saw the finished plate, we definitely felt like it was missing something green. 😂
+1 green runner beans... And some mashed potatoes (nice with the watered down mint sauce on it)
Also you can make great roast potatoes in the air fryer in 35 minutes boil first then 20 minutes in the air fryer
@@TheMagicGeekdom
Oooh dear oh dear somebody hasn't learnt the magic of Bubble & Squeak for dinner on Mondays... 😮😮😮
There's a _reason_ you always cook way too many vegetables!! 😊
agree cabbage works well with Lamb, especially because of the mint sauce
Firstly. I doff my hat to you. To go public with your first Sunday roast? Bravo! You are officially honorary Brits!
Some tips.
As you have seen, the roast is all about timing. Logistics. If you can bring everything to perfection at the same time, you can coordinate a military campaign and build an empire.
Secondly. This may be personal, but in my family the roast was never prepared sober. The house had to be filled with family, the gin and tonic flowing so that when the roast arrived it was already loud, familial and cosy.
The roast should be followed by board games, more wine and grandpa sleeping in front of the fire.
Repeat a few times and you will truly get it. My happiest family cosy memories involved Sunday Roast. My kids are growing up the same. Embrace it fully for it is wonderful.
And - well done. An excellent first effort!
I wouldn't complain about those Yorkies.😋
Thank you!
I use pork lard for chips. I roast my potatoes with carrots & parsnips. I boil any other greens,
The yorkers would've risen more if you hadn't opened the oven, in the UK our not window ovens have an inner glass door to prevent heat escaping. My mum would've turned the rest of the lamb into shepherd's pie for next day supper/dinner. The reason for the mint is the same reason why we use apple sauce with roast pork it makes it digestible. Good effort though.😊
They looked top notch
@@TheMagicGeekdomsometimes it’s nice to add herbs or garlic to the batter before cooking the yorkies :)
The trick for Yorkshires is to get the fat up to being smoking before you add the batter - and you want to choose fat with the highest smoke point available, because you need the outside of the Yorkshire to cook as fast as possible - that's how you get them crispy on the outside and fluffy on the inside.
I was told by my grandma who made her Yorkshire pudds in a fire side oven, if you aren't scared of how hot the fat is, it isn't hot enough x
I’ve always resented the fact that Yorkshire, the Texas of the UK, put its name on this food. It was actually perfected in Derbyshire! Honest it was. 😂 It’s about maximising the calories from a roast by absorbing the remaining fat from the roast beef and potatoes. Par boiling the spuds is spot on but goose fat is a modern fad.
In terms of making room in the oven, the roast is supposed to be resting whilst the spuds are roasting. The grrr “Yorkshire” puddings are last to cook.
Seriously guys as a first attempt at a British classic you should both be very proud of yourselves ❤.
Different people will have different variations handed down from generations past.
I would quite happily eat your Sunday lunch with you both anytime 😊
Thank you!
I'm in my 70s and my mother taught me to get really delicious roast potatoes use semolina instead of flour, it has served me well bringing a family up and now my grand children also visiti every sunday for grandma's lunch. Great job you two . congratulations.
I always rough the edges before I put them in the oven.
Do the Yorkshire puds first at hot heat. Set aside and warm them up later in the oven near serving time. This way they are more crispy. Cook everything else. Also use the meat juices for gravy with the bisto. Strain for the big bits to be removed. Great first attempt though !
Ahh that makes sense. Thank you!
Hmm I don’t agree with cooking them and then heating them up, they never taste as fresh. You can still get them with a crispy edge but soft in the right places on just 1 cook
@@TheBurgerList would agree with you here but they were a bit limited on the practicality of the oven with so much going on.
Top marks on the home made yorkies! 👌
Yes. Use the pan the meat was roasted in for the roast potatoes, then use that pan and deglaze for the gravy. 👍
And this is why we only do it once a week :-)
Great first attempt and the lamb looked delicious. Just a few tips if I may (40 years a chef) Chop your spuds bigger, that way you get the crispy and a lot of the fluffy inside, also your carrots and parsnips need to be a little thicker, (you can also par boil these as you did with the potatoes and roast them all together). If you want to have other vegetables such as sprouts or cabbage or whatever..cook them the day before till almost perfectly cooked and then cool them quickly in iced water then refrigerate. Have a pan of boiling water and refresh the vegetables in that for 30 seconds to a minute and serve. Saves you a lot of time. Good luck with your next attempt
Thanks for the tips! We'll definitely have to try some other veg options next time. Cooking some ahead of time would help!
Good advise. I think doing some of it the day before is a good move.
I don't get how cooking the veg the day before saves any time as you cook them at the same time as the Lamb and veggies are always best cooked fresh.
I don't get how cooking the veg the day before saves any time as you cook them at the same time as the Lamb and veggies are always best cooked fresh.
@@nealgrimes4382 the guy is a chef .. ....
Fantastic result for a first time effort - looks wonderful - many people find getting the Yorkshire pudding right to be challenging but you totally nailed it. As you mentioned the challenge of working with a small oven - you could add your carrots and parsnips to your main roasting tray (being mindful of cooking times). As others have already said - the best way to make the gravy is to use the cooking juices from your meat as a base - use a metal baking tray for the roast, remove your meat and veg, then "deglaze" on the stove to release all the bits of flavour that are stuck on the tray before adding stock and then reducing. I'm giving you 9/10 because you are using new ingredients / methods and you had to do the conversions. Great job 👍
If you’re loving Yorkshire puds, a really quick easy simple and good ‘bang for buck’ supper (or anytime!) is “Toad in the Hole”…
Super easy and delicious! (get some decent sausages)
Love you two beign so genuine and respectful of UK life! An AMAZING first go.
How do we do a roast at the same time? Lots of tips but ...
1) Whilst roasting is the way to go with parsnip, often at home, carrots (cauliflower, broccoli etc) are served boiled or steamed - so by using the hob frees up oven space - and yes we do have ovens that size in the UK but most are 60cm wide and although you can do it in a smaller one, that did look a little narrower..
2) The onion and garlic are (as you rightly queried) probably not typical in family homes, but the potatoes are normally a bit bigger as others have said, and often get roasted in the pan with the lamb - so at the same temperature and getting coated in the lamb fat (which means the lamb is often a little more cooked but resting is the way to manage that).
3) Anyone offers you Yorkshire Pudding tips, I'd ignore them! Those look fantastic, and even more so for a first attempt.
But if you think there are different opinions about a Sunday Roast, the ultimate "Sunday Roast" is a UK Christmas Dinner - would recommend that as a possible next level step :-)
For a 1st attempt that wasn't a bad effort, We eat Sunday roast every Sunday through the winter months, just such great comfort food. Well done guys. 👍🏻👏🏻👏🏻👏🏻
Thank you!
Traditionally it was eaten every Sunday all year round. Every Sunday without fail, spring, summer, autumn or winter when I was a child.
@@dee2251I still do a sunday roast all year round 😋
Oh my god! I could cry with happiness that you both adore a roast dinner!! And the time and love you put into each aspect!
So so happy that you invested in the lamb - not everyone is brave enough to cook lamb here and most just use a roast chicken!
I would have way more gravy across my roast dinner and I put more vinegar in my mint sauce so it’s a bit more runny and just splash it over the meat too, along with the gravy.
If you’d put the lamb juices into a pan and heated up it with a spoon full of flour then whisked it up THEN added that Bisto gravy then you’d have made the most beautiful tasty lamb gravy. So so proud of your amazing efforts!
One thing my mum does is make about 5/6 small cuts into the leg and pops in a garlic clove and some rosemary in each
Yes!!
That's how I do it, too. And sometimes I will smear a honey and mustard mix over beforehand - it definitely enhances the lamb flavour and cuts any greasy mouth-feel.
Well done Jeremy!! Brilliant effort for your first time! Especially for a small oven. And well done Cara for the support & of course the gravy! 👍🏻
Well done both of you, you’ve now been adopted by us Brits, proud of you. 👍 ❤ Manchester UK 🇬🇧
Chef here, I would typically roast a joint on a bed of carrot, onion , celery (we call these aromats) cut these so they make a flat base for the joint add a half inch of water to the roasting tray, the liquid after roasting can be used as a base for the gravy.
Same, and depending on the meat, also rosemary, thyme, garlic or even a star anise... but that's me getting carried away, lol.
Congratulations, that looked fab. You'll have everyone coming to your place for Sunday roast now !
Thanks!
@@TheMagicGeekdom, one recommendation I would give especially if you’re going to do a roast as a regular thing and that’s invest in a good set of knives with a carving fork included, you’ll find it a lot easier to carve the meat up. I can’t speak for anybody else but when my parents where alive, a Sunday roast would cover at least 3 days worth of meals, Sunday the actual roast, Monday cold meat with chips or bubble and squeak and Tuesday as a stew.
I think you’ve done a fantastic job! I’m really impressed! I’m a 68 year old woman and I cook a roast every Sunday. Personally (and traditionally I think) I would only serve Yorkshire puds with roast beef. And I always have a green vegetable - i just think it looks more appetising. Oh and I do parboil potatoes, but I never put them in the fridge or put flour on them. But great job!
No no no lol Yorkshire pudding on every Sunday dinner or I'm not coming over next Sunday 😮😂
I’ll make some especially for you!!
Hi guys ,as an Englishman,I would just like to say that I think you made an exceedingly good effort and you should be proud of your culinary achievement! I'm sorry, that probably makes no sense to you two, what I'm trying to say is,"Good Job you guys,way too go"❤
Sunday roast was the highlight of the week for most families back in the day when money & global choice was less
popular and available today and many cannot be bothered with the prep , cooking and washing up. The main roast
meals were lamb , onion & mint sauce with veg & gravy......Beef , horse radish sauce , Yorkshire pudding , veg & gravy.
Pork cooked until one side had crackling , apple sauce , veg & gravy.......Chicken , stuffing , bread sauce , veg & gravy.
Salt ,pepper, english mustard or other condiments can be used. Turkey was usually kept for christmas. Now you
can mix & match or do a roast as you fancy like you did have yorkshire pudding with your lamb. I'm glad
you enjoyed your roast and basically as long as you enjoy it there is no right or wrong way to make it imo....cheers
Mmmm looks very tasty, I did lamb roast for 40 today at work, I am a chef In a nursing home, catering for 40 elderly residents.
The best thing about a roast is that each family does it slightly differently and believe there are certain things essential items. Purists will tell you that yorkies only go with beef. Gravy made with the juices from the meat is the most delicious. Strain the liquid and skim the fat off. Make a roux with a little bit of the fat and some flour, equal parts (1tbsp for example). Then gradually add the juices to create a gravy. You can top up with the veggie water if you’ve steamed or boiled greens.
Fun fact. The US had a sheep population of 5 million.
Wales 🏴 has a sheep population of over 11 million.
Wales is about the same size as Rhode Island
Welsh lamb is the best!!
@@catherinebent5101 I can vouch for that.
So
Can’t beat Welsh lamb 😊
@@RyanKeane9 The Romney Salt Marsh lamb from Kent is particularly flavoursome too. Different, but just as good as the Welsh variety.
Very good first effort - the lamb looked great! In our house I do most of the Prep, but my wife is a master at timing everything perfectly at the end. In terms of timing most items can be cooked upto an hour before, but the potatoes should be timed to go straight onto the plate from the oven. We always parboil our potatoes, bringing them to the boil in salted water then cooking for 5 minutes. We then drain them, shake them to fluff the edges and allow them to stand so excess water steams off. (We don't bother with flour) In the meantime the fat in the pan should be heated to a high temperature in the oven and then stood over a turned-on hob to maintain the heat whilst the potatoes are put in the roasting pan. We then put the potatoes in the pan and turn them in the fat, making sure they are not touching (it helps if your potatoes are slightly larger). Return them to the hot oven - we put our yorkies in at the same time - and cook for 30 minutes without opening the oven. After the yorkies come out you can turn the potatoes and give them 15/20 minutee on the other side. During this time the meat can be carved and plating up plating up begun. Just a couple more things - some of that garlic and onion could have been blended into the gravy and adding a glass of red wine or a desert spoon of vinegar enlivens its flavour. Also you could try making you own mint sauce, just finely chopped mint, enough vinegar that the sauce has a liquid rather than gloopy consistency and a little sugar to balance the sharpness of the vinegar - perfect!
Those Yorkshire puds looked divine. Excellent looking result. 10/10.
Agreed. They came out very well and looked remarkably good and tasty,
I wouldn't say No! Bloody good job. However you pushed the boat out with the Goose Fat and Honey on the Parsnips that's more used on Christmas roast but very good. Yorkie puds and roast potatoes where very good too.
Next time try putting a teaspoon of the Mint sauce in the gravy...thats what I do and u can have the gravy all over if you wanted. I drown mine in gravy.
Great Job though for your first time 10 out of 10 👍
Well done to the chef you made a true homemade British Roast. You might want to try some Savoy Cabbage (if you can get it of course) also with vegetables and then you can make the gravy using the cabbage water like my mum used to do. Absolutely delicious.
Jeremy did a great job preparing this delicious British Sunday Roast meal here & looks bloody delicious here! I enjoyed this video and nice work! 👍
Thank you so much!
You can't beat a banging home cooked sunday roast dinner.
Mint sauce is best made from fresh mint vinegar and a little sugar. If using the pre made I always add a bit of extra vinegar.
Look ok - needs some green on the plate though. Good first attempt.
Thank you! I'd love to try making mint sauce next time, but we'd never tried it before, so I didn't want to mess it up on our first try.
I think it's a better accompaniment than the jelly stuff as it spreads the flavour better.
No effort to make, just chop some fresh mint really finely and mix with just enough vinegar to make it pourable - though spooning it on yer dinner keeps it mixed better.
@@TheMagicGeekdom I wouldn't bother. Colman's is a great option
Agree with adding vinegar to the pre-made. Otherwise it's more of a mint jelly than a sauce....tastes better too.
This looks fab! every family has their own traditions or methods for cooking each component so every roast looks a bit different. Yours is unmistakably a sunday roast and I'm glad you enjoyed it.
Ladies and gentlemen, we have done it. We've got our american cousins cooking the good stuff.
Jeremy did a great job. Honestly, better than many brits.
An "air fryer" is just a convection oven. You can absolutely do roast potatoes in it, they'll turn out great!
Looked really good, well done you guys!! As a Brit, personally I have nearly always had some element of green veg with the roast, such as peas, cauliflower/broccoli cheese and/or cabbage, or my fave brussel sprouts [omg] - oh, and the lamb looked great altho the carving looked a little um 'suspect' lolololol
Thank you! We bought green beans to have with it, but we had so many other things in the works that we decided not to make them at the last minute. Next time! And we only have a couple knives at the moment, so our carving options weren't ideal. 😆
yeah get some knives guys !
Yes more greens for me. but that looked delicious..
@@TheMagicGeekdom I forgot to commend you on your potatoes, which looked A1, kudos!!!
@@TheMagicGeekdom Hello there - you only really need a couple of knives for pretty much any dinner in the world, a small one and a big one. Just make sure they're sharp (really important to watch a video on how to use a chefs knife) and after some practice, the prep time goes right down.
Jeremy, you did an absolutely fantastic job for a first time. In case you want to know, any animal fat can be used for roasties or yorkshire puddings, but goose fat and lard (respectively) are traditional. If you find getting goose fat, reliably, is difficult then you can replace that with duck fat or pork/beef dripping/fat. The reason behind using animal fats and not vegetable or corn oil is that they can withstand much higher temperatures in the oven before the fat starts to smoke and they give a wonderful flavour, yorkshires are typically baked at gas Mark 7-8 (c. 430F/220C), we do not want smokey kitchens when you open the oven. Usually the whole family is involved in the preparation for sunday dinner so although most families do have it every sunday, it's not as much work as you may think. Also, most families have a few 'staples' as far as veg goes but will often just eat whatever's in season - so peas, brussel sprouts, cabbage etc. along with whatever meat is a good price plus roasties AND mash potatoes AND Yorkshires. There really is no set menu when it comes to a sunday dinner other then meat, veg, potatoes and yorkshires. I'm glad you're enjoying being back in your USA but can't wait for you to visit our shores again. Best of wishes.
Wow! Good effort. A roast is the sort of thing that you perfect over years so keep practising!
We just do exactly the same as you did, parboil the potatoes but whilst the meat/veg is finishing, I would put the oil tray for the spuds in to at get a head start of heating up, then once you’ve taken out the meat to rest, immediately turn up the oven temp for a bit then throw in the spuds, also put your yorkie pud tin on a baking sheet just in case of spillages 👍🇬🇧❤️ Great job guys!
It gets easier to make the roast dinner the more often you do it. Great job, though I would have done the lamb a little longer.
I would have done everything just a little bit longer.
No, lamb was about right.
Thank you!
Yes, a great job and yes, for me the lamb was markedly underdone, but I know a lot of people like it that way. I can't recall who said it, but I agree; "I like my food dead, not wounded". I can't stand any pink in my meat, but other people insist on it. If that's how you like it then fine.
Overall, a very good job in producing that. I'm glad you enjoyed it and thanks for showing us all your hard work.
Im a Brit and you just taught me not to be scared of making my own Yorkies instead of buying ready made ones! Great job on everything and yes timings and oven space are definitely an issue!
In 75 years of roast dinners, I have never seen flour on roast potatoes. You need the fat smoking hot for Yorkshire’s - that’s why a solid fat like lard or dripping works better.
Oh that makes sense. Thanks!
@@TheMagicGeekdomI'm from Yorkshire and those Yorkshire pudding tins are exactly the same as mine - that I bought when I first got married 50 years ago. That is the proper shape - even the smaller ones are shallower than a muffin tin.
I put Semolina flour on mine after par boiling, and roughing them up. I also use hot Goose fat and they come out crispy on the outside and fluffy inside.
seen recipes using cornflour or semolina
I was going to come on and say something similar - my mum never used flour and made great roasties, I never have, my nana never did so at least 75 years between us as well!!
I'm Canadian and I grew up having a Sunday roast dinner every Sunday. With a lamb you must serve mint jelly and ALWAYS use the roast drippings with some flour and/or a gravy pack and spices for your gravy. In making gravy, you must keep the heat low or off as you add some water, gravy mix/flour to the drippings then increase the heat to thicken it. I always prepare the flour/gravy mixture with a little water separately then add it into the pan. A meat, one or two vegetables and potatoes will make your meal. For a special occasion, pickles and pickled onions on the table as well. I wouldn't break my neck making Yorkshire puddings. You can get some ready to go perhaps at a specialty store.
The top of the oven is hotter because heat rises. I would have put the potatoes on the top and Yorkshire below - but your Yorkshire oil wasn’t hiot enough. Good tip. Put the tin in the over heat the fat and pour the mix in the tins in the over saved spilling.
We'll have to try flipping them next time. Thanks for the suggestions!
They didn't say flip them. You don't need to flip yorkshires
@@Andysseaguess they mean flip as in swap the shelves in the oven. Americans often also use flip to mean swap not turn over.
Yorkshire puds freeze well and thaw quickly....... i just bung them in my airfryer with the roast potatoes about 3 or 4 minutes before the potatoes are cooked.... they crisp up quite nicely. Handy to know if you're going to make roast dinners regularly 🌹
I'm a Brit and I still haven't mastered cooking a leg of lamb. It either looks like an autopsy or it's cremated. You did a great job!
I’d say, it’s usually best to cook it with a foil cover for the initial roasting. This traps the steam and keeps the joint tender. Take out the oven, baste with juices and remove the foil for the last 30 mins or so of cooking, to crisp up the skin.
Mary Berry (wonderful practical tv cook (not chef) would tip the carrots and the parsnips in a plastic bag with the oil and scrunch about a bit and it coats the vegetables beautifully and keeps the amount of oil to a minimum. Whilst I love garlic with lamb, I would think of that more as in the French way.
You knocked it out of the park! Two things - lol for Yorkshire puds has to be very hot ( it also helps to keep the batter sitting either in fridge or on the side for a few hours), 2nd, make sure you let the meat rest! It will be so much more tender. Ooh, and a 3rd, score the lamb and poke bits of garlic and rosemary into the skin. Good job!
Don't take any notice of the "purists"! Bisto gravy is perfectly acceptable if you don't have time to make it from scratch using the meat juices. There is also a lamb version of the gravy granules. Good effort guys! Next time try roast beef, it's much less greasy than lamb! 😁😁😁
Bisto gravy is definitely nicer than any gravy mix you can find in the US. I don't know if we would be able to find the lamb version in the US, but I'd love to try a lamb gravy sometime. And we will try roast beef next time! It's just more common here so we wanted to try something we've never made before. Thanks for your comment. 😀
You can use a nice stock cube and thicken it with the bisto - you get extra flavour (and then add the meat juices and even some veg. water - it all adds a great depth of flavour - and nutrients - to the gravy)
Yeah do granules in a pan add the juices from the meat water from veg and either wine or vinegar leave it simmering for a long time and pour over the whole plate of food
@@TheMagicGeekdommint sauce with lamb is delicious or any meat tbh and add some meat juices and veg juices in the gravy too
As soon as I saw the title to this video I thought - "This I've got to see.." Well done. Looks 'a'right. Hope you enjoyed it!
As I’m currently cooking our Sunday roast lamb I think you did a great job, agree with the something green needed and maybe something cheesy, like cauliflower cheese, or broccoli cheese. Yorkshires I’d def give you a high score on appearance. 😊
Thank you! Next time we'll have to try cauliflower cheese and something green.
Roast lamb with fresh mint sauce was a regular treat throughout my childhood (in Rutland and Staffordshire in the late 40’s and the 50’s) but my real favourite was roast pork with crackling, with onion sauce, apple sauce, roasties and fresh veg from the garden. If we were lucky there would be apple crumble or lemon meringue pie for “afters”. The extra treat was a late evening sandwich with cold roast pork, apple and onion sauce and well buttered bread, eaten beside an open log fire. You’ve done a good job of bringing me some happy memories. Thankyou!
To make it work in a small oven - you do the meat first. If you're going for rare/medium rare center, you probably want to sear the meat in a frying pan before roasting it, as it won't brown very well in the oven. When cooked, you can wrap in foil and it'll stay warm for an hour while you do everything else.
When the meat is out, turn the oven up and add the pan and oil for the potatoes. Goose fat melts at about 25c, so it'd be solid here but liquid is fine there. If it's easier to get there - duck fat works just as well. You want the oil to be almost smoking hot, and the potatoes go in as fast as possible.
I know some people swear by flour/semolina to make the potatoes crispy, but that's actually a modern hack - if you're using the right kind of potato you don't need it. Yours still looked a little waxier than a Maris Piper, so if you' . Go a little rougher on the shake next time - you want a bit more surface texture. Carrot and parsnip go in about 10 minutes after the potato
Your yorkie tin got a bit too cold before you added the mix. And yeah, they'd have come out better without the door opening - that cloud of steam coming out was what was cooking them.
UK ovens normally have both top AND bottom elements, so the top is hotter, as well as radiating heat downwards allowing good browning of the tops of things.
Duck fat melts at about 14C so it may be semi-solid and cloudy in the cooled supermarket, but melted and clear by the time you get it home. This is perfectly normal.
How great that you went to all this work and Jeremy is a star! A couple of points, you can freeze left over Yorkshire puds and just reheat them in the oven for a few minutes. The roast potatoes get crisp edges by roughing them up after parboiling, it's the fluffy edges that absorb the oil and get crisp. You just drain them (keeping the water aside to make the gravy) and shake them in the pan and leave them to cool. You are right that the pudding tin wasn't quite hot enough and I think that muffin tins will match what you had in mind with the towering puds, however yours were just brilliant, any Brit would have been happy to serve those up.
The roast potatoes were a bit crowded in the dish so if you have a bigger metal tray it will be better. Don't get too hung up on goose fat, my mother use lard all her life for Yorkies and roast potatoes and they were just as good. I use sunflower oil and it's perfectly fine
I was curious to see if you'd hold your knife and fork in the European style to go with your British food. Almost!
Jeremy is a star! He did so much better than I would have. Thank you for the tips. We'll definitely be making roasted potatoes again, so we'll try incorporating your suggestions.
@@TheMagicGeekdom Don't feel that you have to do the full Sunday roast thing in order to have these treasures. If you want roasties, or Yorkies, or roast veggies they don't all have to be in one meal. Roasties are always good with any dish, Yorkies are great with a plate of Shepherds or Cottage pie and roast veg are perfect with salmon.
Firstly, I cook all the veg with the potatos in a large pan in a mixture of veg oil and butter which I heat to the temperature of the sun before adding my pots and other veg with thinly sliced onion and a sprinkling of black pepper and garlic granules. Divine! The meat goes in at roughly the same time but I change the position of the two pans in the oven. For example, if the potatos are getting too brown (after turning them so they're brown all over) then put them at the bottom of the oven so the lamb can get really brown. That, however, is how my oven works and I'm not certain if it would be the same for yours. My potato recipe though is gold - I've been told!!!!
Those Yorkshire puds look absolutely fantastic. I think you did a brilliant job. TBH if I want a less hassle roast dinner then I'll roast something like the pork/beef on its own whilst I prep the rest. Once the meat is done, I simply wrap it foil and leave it to rest then roast the potatoes and parsnips together. We usually boil some veg (carrots, peas, cauliflower). Then the water from that can be used with the gravy granules. To save time, I don't always parboil the potatoes (I just put them in for longer). Also, I don't always do yorkies with ours and I rarely use goose fat (just vegetable oil)
Excellent effort, you can't really go wrong and you get better at the individual components and the timing the more you make it, then you'll find yourself altering it to your own personal taste, Yorkshires can be any size but I prefer the small ones made in a muffin tray, the ones which make 12, and I like lard for Yorkshires, you want the lard to be actually smoking hot before adding the batter to get really huge and impressive looking Yorkshire's, and you pour the batter fast and get the tray straight back in the oven. I also prefer larger roast potatoes and I don't add flour but bash them around in the pan to break them up a bit after par-boiling, this makes them go super crunchy! And it's well worth the effort making gravy from scratch, just make it direct in the tray you cooked the meat in, just remove any excess fat with a spoon, then you can mash any garlic and veg you cooked with the meat into the gravy with a potato masher then strain the gravy, also yours is what I consider a very refined or middle-class Sunday roast, I grew up working-class and we'd have a mountain of food on the plate! 🤣 Roast and mashed potatoes, 4-5 different veggies, you needed a lie down afterwards to recover!!!
A couple of helpful hints.
The Bisto you purchased is rather bland on its own, what you should do is drain the meat juices the joint of meat has been cooking in and then skim the fat from the juices with a spoon so that all you're left with is the juices ( a little bit of fat left on the top is fine).
(You could use a boullion cube to add flavor if you want gravy with some other meat dish.)
Add some of the water you cooked the veg in to increase the volume of liquid you want for your gravy, bring that liquid to a gentle boil in a saucepan then sprinkle in about a heaped teaspoon of Bisto and IMMEDIATELY whisk like mad until it's dissolved ( you don't want lumpy gravy).
If it's too thin add another heaped teaspoon & repeat until it's the consistency of pouring cream.
Parsnips.
When preparing parsnips( do as you by cutting it into quarters) but you should then cut out the Center part of the parsnip ( it's slightly darker and more fiberous). If you want to stop the parsnips from burning when roasting them, plunge the raw parsnips into boiling water for exactly 5 minutes then immediately drain and let them steam off for about 10 minutes before roasting them in fat or oil.
Par- boiling them stops them from drying out and becoming hard.
They need cooking roughly half an hour .
Thank you for the suggestions! I'm not sure how we didn't think to use the meat juices to make the Bisto, but that is a great idea. Good to know we can parboil the parsnips too. Thanks!
I add red wine and mushrooms and caramelised onions.
@@TheMagicGeekdom Bisto instant gravy is a relatively new invention, the original Bisto was intended to be added to the meat juices and perhaps a bit of water, not just to water. It was a bit awkward to use though and had a tendency to go lumpy - since it was just corn starch and some seasoning. Interestingly, there are many chip shops in the UK that use "chip shop gravy" and have customers who prefer it, it looks like malt vinegar, but they actually make it themselves with white vinegar (which is much cheaper than malt) by mixing it with the original Bisto - you can still buy it in a store, but I think they refer to it as "gravy browning" rather than instant gravy.
Should you decide to roast some poultry, I'd recommend making some "bread sauce", it's a recipe from the Middle Ages, incredibly simple to make and absolutely delicious, when you see the ingredients - or see the results - you won't believe how tasty it is - I would make it with white bread though as some recipes suggest, it comes from a time when flour was never as refined as it is nowadays.
Why has nobody mentioned mint sauce to accompany lamb?🤷🏼♀️
You have to have freshly gathered mint and make it into a sauce, it sets it off a treat!
I think you also need vinegar and sugar.
@@WouldbeRenaissanceLady6926 People did
Well done - you did a great job. When I was growing up in the 1960's & 70's, we had Sunday lunch like this every week - roast beef was my favourite. We had the leftover cold meat in sandwiches or made a lunch of it the next day with fresh veg. It is a lot of work though (particularly for one), so I don't do it very often now. I also like homemade mashed potato (and lots of gravy), as well as seasonal steamed fresh vegetables with it ... mmmmm.
Excellent yorkshires.
the dishes are simply incredible and very beautiful
Your jar says Goose OIL. Not seen that here but I would think it works just as well since goose fat just melts down anyway.
You can make one big Yorkshire pudding in a Pyrex dish. All these mini ones are something that originated in pubs really.
Gotta have your own yorkie or the gravy'll run out!!!
I agree. My grandmother was from Yorkshire, and she made these huge creations in a big roasting tin that were crisp on the top but soft in the middle. So good for sopping up the last bits of gravy.
And once you've perfected the yorkshires you can easily make toad-in-the-hole 😂
Well done, great first attempt 🎉. You can use vegetable oil to roast your spuds. Also get the pudding oil VERY HOT and the pour thr mixture in. Keep the oven closed, its the heat that makes them rise, hence why most Brits use the top of the oven. Another great thing to have with your dinner is cauliflower cheese.... seriously yummy. Love your videos. Xx
Sharon from the North Yorkshire Dales
Well done, all you have to master now is how to hold a fork. 😆
And using a knife and fork at the same time.
From a brit I'd be more than happy if u made up a roast for me, looked tasty!
Congratulations, it all looks very good. Only thing to change - all the juices from the roast, not used, what a pity. Drain the liquid and use it to make gravy, even if you use the Bisto to thicken it. You could deglaze the juices first with a little wine if you like
Thanks for the suggestion! We'll have to try that next time.
You guys did great for your first time. As an Aussie here, raised on a sheep property in the outback, we had lamb multiple times per week in various ways. Roast was always on a Sunday. One thing to share with you, you carve the roast lamb with the bone, not against the bone. I also do my tatties like you did, sans the duck fat, just use oil and the juices from the lamb (use same pan). Lamb juices also are good in the gravy.
You are lucky to find a leg of lamb at a farmers market. Here in Missouiri (misery), we can get lamb from Sams/Costco and Aldi, or our local international supermarket, but not guaranteed at a farmers market as ppl don't seem to raise sheep mid west. Store purchased lamb comes from either Australia or NZ.
Enjoy cold left over lamb on proper bread with piccalilli pickles - yummy sandwich.
You have done a great job. Looked delicious. Well done and I hope you get to enjoy more roast dinners in the future.
You can't have a Sunday dinner without mash potato's and vegetables like peas, carrots, cauliflower, sprouts, cabbage 👍
mash potatoes with a roast? You sound American 🤣
@@mojojojo11811 🤣 I'm from England and it's what I grew up on mash potato's on a Sunday dinner 😂
, I've never had mash with a roast, I know one person who does, but it's not an essential part of Sunday dinner. We always have either cauliflower cheese or creamed spring greens, but I wouldn't be arrogant enough to tell people they're wrong for missing it out.
The essential part of Sunday roast is the meat - every family has their own versions of the side dishes.
I know someone who always has roast chicken, mash and peas - that's it - it's not up to me to tell them they're making their food wrong, because that's what they like.
You do you, and let people get on with what they like.
Mash is more common in the US, which is why we decided to try roasting the poatoes. Definitely would have been nice to have another veg or two. Thanks for the suggestions.
@@gillianrimmer7733 all my family always had mash and roast potatoes in the 1960s and 70s. I apologise now if I just do one 😂
Shout out to Jeremy for making what looks like an epic Lamb Roast! This coming from a Brit :)
Our secret:
We use a 3 tier electric steamer for all the veg.
This allows us to have 6 different vegetables in our plate + whatever veg we roast.
I do too..... and use the water in the gravy.....🌹
1. NEVER question a yorkshire pudding if its risen or not its still a yorkshire pudding an the ones you baked looked superb ! 2. All those juices from the lamb should have gone into the gravy mix without a doubt ! 3. Those roast potatoes cooked perfectly .. 4. You definitely did an OK job for a first attempt .. ! 5. This brit stands up an applauds ! 6. Roll on sunday for my roast dinner .. mouths drooling !
Red current jelly is an alternative to mint sauce….and my preference.
Oh my how have I not heard of this before? It sounds great!
I have both😊
For ham. Yes. Lamb oh no. Burn in hell
I have both too. Yum!
And stewed / pureed apple (homemade, so not too sweet) with roast pork
👏👏👏 well done. You can use the beef dripping fat for roasting as well as goose fat.
Add the mint sauce to the gravy delicious
Oh we didn't even consider that. Thanks for the suggestion!
I love you guys. Found your channel yesterday and binge watched for 10 hours.
These days only rich people would be making lamb, we use beef or chicken to roast and for the first half of cooking have tin foil over it then take it off for 2nd half. The Yorkshire pudding oil should be smoking before you pour the batter in and don't open the oven door before they are ready. You need greens like peas or broccoli/ green beans. The roast potatoes you parr boil them drain the water then put the fat/ oil in pan put the lid on and shake them around so the edges go fluffy this will create crunchy part on potatoes when you cook them on oven. For gravy you put the fat from the meat in with gravy granules and if you boiled any veg you use the water from the veg to keep all the vitamins lost in boiling. Great effort tho well done ❤
We only went with lamb because it seemed the least different from what we would make for a roast here in the US. We'll try this again sometime and try out some of your tips. Thanks!
Not rich but still eat lamb on the regular
Your lamb looked just right NOT OVER COOKED! In fact everything looked fantastic.
Your missing peas 😊
that looked amazing for a first attempt.. bravo!
Tip from Yorkshire that will annoy many, if you have any Yorkshire's left over from your roast dinner, put em to one side add some treacle (golden syrup or similar) maybe bit of ice cream if your sort thing. Beautiful
That's an excellent first attempt at a British Sunday roast, I would've been very happy eating with you both. In terms of top tips, instead of water, try using a dark beer for your Yorkshire batter, we do the same for our fish & chip batter. I find roast potatoes taste better in a 50:50 mix of vegetable oil and butter, but then I've never enjoyed duck fat. The best potato varieties for roasting are "Maris Piper", or "King Edwards". Coconut fat is the best for roasting the parsnips and carrots. Your meal also missed some greens, we usually use peas, broccoli, cabbage or brussel sprouts. Apart from that top marks!!
Just drain the potatoes then shake them in the pot, so the edges get crumbly, then put them in with the meat.
I am a 74 year old English woman and done Roast Dinner in all ways and discovered that for two people the Ninja Dual Air fryer you have does roast potatoes in 20 mins and carrots and parsnips in the separate drawer for slightly less! The meat should go in a hot oven in the middle of oven, turn over half way through. Lamb can be constipating so root veg essential and parsnips do the trick at any time. 🏴
Looked delicious. I would recommend though that you get a roasting tin (not glass), the biggest you can fit in the oven. The joint, potatoes and parsnips can all go in with the meat (meat/potatoes 1.5 hours, parsnip/carrots for the last 40 minutes). Roast using beef dripping/lard.
Every 20 minutes spoon the fat/juices over the potatoes.
Once it’s all done make deglazed gravy in the tin. Drain off most of the fat leaving the meat juices and put the tin over a medium heat. Add 2 tablespoons of all purpose flour, stir to make a roux, then slowly add hot water stirring all the time, getting all the meat off the tin, until you have a nice consistency gravy. Season to taste. For lamb I add a spoonful of mint sauce to the gravy too.
I'm british and those Yorkshire puds look delicious... BTW never heat up mint sauce...u need mash potato and greens
Never, ever use onions in a Sunday roast. I've never noticed when I've been out either.
The art is having everything ready at the same time. Well done, you.
Me neither, but It would make a good trivet for the lamb and help to flavour the gravy with the meat juices
I’m from Yorkshire, Yorkshire pudding is traditionally served as a starter before the main meal cooked in a square pan cut into slices with gravy.
You did great. It gets easier and better with time. Fantastic job.😀
You did realy well, and you can add anything you want in terms of veg ect, tip with the Yorkshire puds , get the oil realy hot until its smoking and setting off smoke alarms then pour the Yorkshire pudding batter in , but yours looked great. You can get deeper big Yorkshire pud trays as well , iv used a big oblong baking tray deep for a huge Yorkshire pud , it turns out like a monster and lasts for days or months if you freeze it as I haven't had proper Yorkshire pudding trays for years .
You guys did a great job 👏 especially the roast potatoes and Yorkshire puddings 🥳