After a summer of barbecues, light bites, and more salads than you can shake a stick at, it’s once again time to make Sundays count.
And we couldn’t be more pleased about the return of the Sunday roast. As the leaves the long days of summer begin to turn darker, the air carrying a cool crispness, there’s something deeply satisfying and comforting about the scent of a joint roasting in the oven. It’s like a warm, foodie hug.
At Lakings of Louth, we’ve been helping households master the roast for generations. Whether you’re feeding a crowd or enjoying a quieter Sunday, there’s a cut, technique and flavour profile for everyone. So, let’s run through the basics to make sure we take Sundays back on with confidence.
Choose your champion
Beef topside or sirloin roast: Rich, traditional, and perfect with all the trimmings. Ask for it rolled and tied.
Pork shoulder or loin: Ideal for slow cooking with crisp crackling. Pair with apple sauce and seasonal greens.
Leg of lamb: A showstopper roast, brilliant with rosemary, garlic, and root vegetables.
Whole chicken: Classic, affordable, and so versatile. Stuff it with lemon and herbs, or roast atop a tray of veg for a one-pan wonder.
Select your seasonal trimmings
What makes a roast even better? The sides. And make them seasonal. This month, we urge you to look out for some stellar local ingredients:
- Lincolnshire potatoes for the perfect roasties
- Carrots, parsnips, and swede for earthy sweetness
- Local apples for a tangy pork pairing
Visit our pantry for sauces and gravies if you’re short on time too. Shhh, we won’t tell anyone either.
The butcher’s secret
“Room temperature meat and a hot oven are your best friends,” says our head butcher. Take your joint out of the fridge or cool storage 30 minutes before cooking and always rest it well – it makes all the difference.
Reclaim your Sundays this September with a roast that promises to bring everyone to the table. And if you’re not sure where to start, just ask – we’re here to help you make it special.
