What's your favourite roast dinner?

Chicken or pork with all the trimmings and 'real' gravy (made from the meat juices). I don't often cook a roast dinner now, but love doing one if the family are coming round? My son always asks if it's real gravy just to wind me up, though recently I had to teach him how to make it when his in-laws were going for Sunday lunch.

Difficult to say - love them all. DH would have roast every day of the week if he could. He often cooks the Sunday roast but I have to limit him as I can't face the fallout in the kitchen afterwards! Everything is lightly smeared with grease and he uses 9 saucepans - just for the two of us.

Duck is now such a treat as we live in Duck Central.

Lamb - especially pink, with garlic and rosemary.

Chicken any which way.

Turkey - yum, can't get big ones in France so am denied my Boxing Day turkey sandwiches. We are thinking of raising them here for the Brits.

Pork, especially the crackling. The French don't do it like the English as the skin/fat is often removed, but you can get great sheets of it separately and it is divine when cooked as crackling.

Beef in France is nothing like British beef, so I really long for it, but even in UK it is increasingly difficult to find a good piece of topside. I have suggested to the famer next door that he imports a Hereford or Aberdeen Angus bull to cross with his beautiful Limousin herd. He just gives me a strange look.

Veal - another treat around here - and don't all shout. It is the Brits that do the wrong with veal. Next door is veal big time. When I said something about 12 week calves being used for veal in UK, and this was thought to be quite old and therefore good, Henri and his brother were horrified. Their calves are at foot until at least 6 to 7 months old, live out a grass all year, and taken into a lovely barn at night in the winter and read a bedtime story. And the meat is pink not white. I love to watch them in the field next to our house, and at night in summer with the windows open I can hear them munching the grass. Idyllic. And as for the little calves that skip around the field ........

Yorkshire puddings go with anything, including warm strawberry jam or golden syrup.

Husband working away means he sets off at lunchtime on Sunday and gets back Friday evening - so Sunday roast is now Friday welcome back dinner. I like all meats - roast chicken with pork, sage and onion stuffing carefully eased under the skin of the breast which gives a lovely flavour and keeps the meat wonderfully moist, pork with braised red cabbage and lovely salty crackling (teeth don't like this option anymore though), or slow cooked lamb shoulder a la Jamie Oliver, the meat just falls off the bone. I do have a special place in my heart for beef rib with yorkshire pudding because I cook the roasties in the meat pan with beef dripping - they soak up some of the juices and are even nicer than the double cooked goose fat Mary Berry recipe which I always do at Christmas.

We used to have a roast every Sunday but only have one now when the family come for lunch. Usually lamb.

Having cooked a roast dinner on Sundays for over 40 years, I am sick and tired of them. I don't even like meat any more, but my husband and the family if they come, always want me to cook roast beef and Yorkshire puds. I much prefer modern cooking and like Italian and French recipes.

Pork is my favourite . DH always cooks the Sunday roast. Pork, lamb or chicken accompanied by boiled (for me) potatoes and mash for him. Also roasties. Veg is usually carrots, broccoli, swede, sweetcorn or cauliflower. Proper Yorkshire pudding (DH is a born and bred Yorkshire man) and he makes his own gravy with onions. I can smell it cooking now

roast beef every time with all the trimmings! no horseradish sauce though cos I HATE it.

Or plug, would quite like a pug, though.

I live to visit Toby Carvery for my roasts. Choice of meats (or try them all), huge choice of veggies, whopping great Yorkshires, crackling, different sauces and gravies. With on-line vouchers, often £10 for two. Even without vouchers, still probably cheaper than the cost of buying and cooking it at home. Sadly, Toby are not paying me for the pug though

Love roasted (pink) lamb with all the trimmings and DH is Chef Extraordinaire but he always leaves the gravy to me.

I love all veggies except sweetcorn because it does not love me.

I suspect it was someone like 'Aunt Bessie' who decreed that it should be Yorkshire Pudding day today! Cynical - moi?!

Well done beef, all the trimmings, the obligatory Yorkshires, horseradish sauce and way too much home made gravy!

Although I live alone I do roast a joint. Slice it into single portions and freeze in gravy. Well cooked lamb with rosemary and garlic is favourite.

I love all roasts but we rarely have anything but chicken for just the two of us, not worth doing other meats. But we recently had a holiday in South Australia where it seemed that every pub, cafe and restaurant offered a roast dinner every day - not just Sunday - and we indulged often. Every one was perfect!

Emphataically roast beef - on the bone, rib or brisket. Very, very rare, lots of horseradish,crisp Yorkshire puddings, lots of roast veggies and RICE - no roast is any good without rice. DH is appalled by this, so normally we have pots .

Hardly ever have a roast now there is only two of us - when DGS comes we have one, when the whole family is here it is harder as DS and her family are all veggies!!!

Yes please - to meeting, though not much of a driver...

Always a roast on a Sunday, usually 8 of us.
Roast potatoes are the star as dgc would feel deprived without them. I tend to rotate the different meats but always do one breast of chicken in varying ways for ddil who only eats chicken breast. Try to vary the veg, roasted or creamed. Tomorrow I'm doing cabbage wedges steamed then finished off in the oven with butter and grated cheese with mustard. Plus carrot and parsnip. Always plain or mashed potatoes also. Good thick gravy. Sometimes yorkshires regardless of what type of meat.

What a great thread. My Sunday dinner is my favourite dinner of the entire week. We have a Sunday practically every Sunday. If the family are coming I'll probably do beef and chicken. I always do Yorkshire pud, when they come as they all love it, especially the DGC.

I love chicken for Sunday dinner, especially with proper homemade stuffing. Having said that, I also love pork with stuffing and apple sauce and plenty of crackling.

I like lamb as well. I do shoulder of lamb, with lashings of mint sauce.

I like turkey as well.

I always do sprouts in the winter, as we love them. I also like the colour of carrots and peas, but I like all veg really.

The roasties have to be the star of the show. I like Albert Roosters, par boiled, air dried and tossed in a little seasoned flour to make sure they're nice and crispy.

All with plenty of homemade gravy. Drool....

Beef, very rare with gf Yorkshire pudding. Then lamb, pink with garlic and herbs, chicken with bacon and stuffing, lastly pork as my least favourite.

Beef, but must be mature ribs- or lamb.

Hi gaga 1949 welcome.

I think there are several get togethers being planned at the moment but they are in different regions, which one did you have in mind? I know that all meet ups, to my knowledge, have been on the basis of anyone is welcome, it's just a matter of recalling which thread you saw that on, whether it's in your area, and if not, would you be happy to travel?, I think many have done on occasions. I'm hoping someone will see this post and try and point you in the right direction. Otherwise, you could consider starting a thread of your own as a newcomer and ask about "meet ups" I am certain you will get a good response.

I like the sound of a 'beef chop' Pippa!

Even though there is now just the two of us it is always a roast on a Sunday. Unfortunately here in Cyprus the butchery is very different and they don't do a proper roast joint, not part of the culture I suppose, and Pork always comes without skin, so no crackling. But we can get 'beef chops' so two together make a rib joint for roasting.

First time for me on the forum! I would really like to come to the lunch that is being planned. It would be lovely to meet some new people. Can anyone tell me how to go about being on the list? Thank you

I love roasts and enjoy cooking them as they are so easy to do. Our favourite is roast pork - usually spare rib. We have it with roast potatoes, stuffing, cauliflower cheese and honey roast carrots and loads of wine gravy. Otherwise we love roast chicken.

One of the best bits of having a roast is that Monday's meal is sorted too!

My favourite is the same as downtoearth, followed closely by roast lamb, roast pork, roast chicken, roast turkey, roast goose, roast duck, roast venison - last weekend we had roast pheasant.

As you can guess, I love a good roast

We have a roast dinner every other Sunday. I like all roast meats, but lamb is my favourite. Although I like my meat pink (if beef - preferably rib - more than pink!), DH likes his meat well done, and I wouldn't feed underdone meat to GS, so we tend to have to err on the side of well done. GS's favourite is roast pork with crackling and apple sauce; it's worth the mess good crackling can make of the oven just to see his face light up when he knows it's on the menu! There are always roast potatoes - sometimes a mixture of ordinary and sweet - carrots, plus a couple of green veg, and always Yorkshire pudding. I'm ashamed to say I didn't know it was Yorkshire pudding day on Sunday, but there'll just be DH and I, so it'll be a casserole this week, no Yorkshires! At our local carvery, they do lovely braised onions. I've never tried to cook them myself, but I'm the only one that likes them anyway, so not worth the bother .