Preparing a perfect Sunday roast dinner is much more difficult than some may make it seem.
From mastering how to roast a pork joint to finding the perfect lamb seasoning ingredients, a traditional Sunday roast puts your cooking skills to the test.
One little mistake can put your Sunday dinner in turmoil, so here are a few common mistakes and how they can be avoided:
CHOOSING THE WRONG CUT
While there is no singular best cut of meat for a Sunday dinner, there are some that prove to be the best cuts for roasting.
The best roasting beef includes fillet steak, rump steak and sirloin steak, as they are easy to cut and not too tough to eat. Although delicious on a barbecue, it’s almost always best to stay clear of on-the-bone meat when preparing a roast.
CUTTING OFF ALL THE FAT
Although completely down to preference, trimming off all the fat on your meat will lower the amount of flavour when it comes to serving, as well as make your meat more dry and tough.
Leaving a small amount of fat will do wonders for texture and taste, even if you do choose to avoid it when it comes to eating!
USING TOO MUCH SEASONING
A minimal amount of seasoning should be used with your meat, so as not to distract from the natural flavours. While a full steak rub might be tempting, it will usually be too much on a Sunday roast.
When it comes to beef, lamb and pork, the only seasoning we recommend using before roasting is salt. Fully rub your salt into the meat and it’ll create even more flavour while roasting.
As chicken has less natural fat than other meats, seasoning might prove vital if you’re looking for that extra kick. Opting for a herby seasoning with lemons will really bring out all its flavours, as well as introduce a zesty buzz.
PREPARING YOUR ROAST TOO QUICKLY
Some time-saving recipes might assure you that roasting straight away is a good idea, but if you want the best Sunday dinner possible, slow and steady is the best way to go.
Don’t be tempted to cook your meat right after taking it out of the fridge. This can cause thermal shock which can affect taste, texture and overall roasting ability.
We also recommend searing your meat in a pan with a bit of oil before roasting in the oven, as this helps to caramelize the natural sugars and brown the proteins to amplify its savoury flavour.
If you’re cooking chicken, pat the skin dry before cooking for extra crispy skin.
ROASTING FOR TOO LONG/NOT ENOUGH
Standard roasting times are as such:
- Turkey = 20 minutes at 200c followed by 20 minutes at 180c per 500g
- Beef (medium) = 25 minutes at 180c per 500g
- Pork (boneless leg/loin roast/rack/shoulder) = 35 minutes at 180c per 500g plus extra 35 minutes.
- Lamb (whole/half/boneless shoulder) = 45 minutes at 180c per 450g/1lb plus 40 minutes
- Chicken = 20 minutes at 200c followed by 20 minutes at 180c per 500g/1lb 2oz
(Times may vary slightly depending on type of oven you are using)
SERVING STRAIGHT AWAY
Once roasted, your meat should be left to rest before it’s cut and served.
Wrap your meat in tin foil to let it cool slightly, as this will help the meat stay moist and tasty.
This is less-so the case when it comes to a Sunday roast chicken, as chicken can be served straight away to ensure your guests are receiving only the freshest and most flavoursome meat.
Always ensure meat is cooked thoroughly before serving.
Avoiding these common mistakes will help you master the perfect Sunday dinner, and with the selection of meat available at online butchers Tom Hixson today, you’ll get there in no time.
Keep an eye on our blog for more helpful guides and cooking inspiration this winter.