We’re sure your roast is a firm family favourite but as there’s always room for improvement we spoke to an expert in the field for advice in making the best meat and veg dinners.
Here's everything you need to know.
Go for bone-in-shoulder portions, because cooking with meat on the bone guarantees excellent flavour.
Seal off the meat first and braise it in the oven overnight at 80C for 12 hours in lamb stock and vegetables.
When it is cooked it will be melt-in-the mouth delicious and will fall off the bone.
Maris Pipers make the best fluffy potatoes. To make them extra crispy and fluffy, part boil my peeled and cut potatoes for 8-10 minutes first.
Drain well and toss them in the colander until they fluff on the outside, then season with Maldon sea salt.
Roast in butter and vegetable oil with thyme and garlic until golden and crispy.
This has to be homemade, rich and full of flavour. Start by roasting bones from the meat until they are brown but not burnt or this will make the gravy bitter.
Once roasted add it to a stock pan and fill with cold water. Bring to the boil and remove all the scum. Then roast carrots, onions, celery, garlic and leeks with tomato puree which helps to thicken the stock.
Once roasted add, the vegetables to the stock pan and allow to simmer slowly over two days for maximum flavour. Finally, reduce with red wine. Any meat juices can be added to the gravy at the end.
Always choose whatever is in season for maximum flavour. Blanch vegetables in boiling hot water with plenty of salt to keep the vibrant green colour before finishing with butter and black pepper.
Prepare in advance
To save time on the day prepare as much as you can in advance, for instance you can have your potatoes pre-fluffed ready to roast in the oven and your greens prepared.