What makes a great roast dinner?

[RichardCranium]

Mind you, duck is nice but rather tricky to cut neatly. I've sometimes toyed with the idea of trying goose, although I've been told it's "rather oily" whatever that means.

If you like duck, you'll love goose.

Goose gives off even more fat than duck during cooking. You will need to use a roasting pan with a tray and drain off the fat a few times during cooking. KEEP THAT FAT! Spuds roast in goose grease are dee-ee-ee-lish.

[Zippy]

OwlHoot - try goose, it's lovely. Cook it on a wire rack so the fat drains away and keep the excess for roasties.

[HairyArsedBloke]

Aye, Goose - Mmmmmmmmmmmmm.

[sweetandsour]

If you like duck, you'll love goose.

Goose gives off even more fat than duck during cooking. You will need to use a roasting pan with a tray and drain off the fat a few times during cooking. KEEP THAT FAT! Spuds roast in goose grease are dee-ee-ee-lish.

OwlHoot - try goose, it's lovely. Cook it on a wire rack so the fat drains away and keep the excess for roasties.

I think that it is marvelous two different people can post the exact same thought at the exact same time.

I am going to have to have a sit-down now.

[HairyArsedBloke]

Have you considered squirrel?

[Sysman]

If you like duck, you'll love goose.

Goose gives off even more fat than duck during cooking. You will need to use a roasting pan with a tray and drain off the fat a few times during cooking. KEEP THAT FAT! Spuds roast in goose grease are dee-ee-ee-lish.

Goose fat was also considered good for someone with a "bad chest" when I was a nipper. Not sure what they did with it mind.

I'll go for mash as well as roast spuds and carrots; greens according to season. I'll also second scotspine's comment about hill lamb.

And definitely proper meat gravy - none of the Bisto/Oxo stuff.

[bobsyouruncle]

Cant beat roast beef - with roast spuds, parnsips, greens, and real meat gravy

Have a look in the local lanes to see if you can find any horseradish and make your own - it'll knock your head off

http://www.downthelane.net/horseradish.php

[minestrone]

I sometimes like to get wholegrain mustard and crushed black peppers and cover the top of the beef joint with it. Makes a nice crispy topping and adds to the gravy flavour.

I don't do the Sunday roast as often as I used to, I would end up drinking a bottle of red before the plate hit the table and another one during the meal. End up zonked the next day at work.

[hyperD]

Leg of Salt Marsh lamb from your local butchers - fantastic.

Always roast your potatoes with goose fat (or duck). Cut them up, boil them in salted water (lots of salt) for 5 mins. Drain the water and then "fluff" them up by shacking vigorously in the saucepan. Preheat a tray of goose fat (lots and lots of oil) and when it sizzling, dip the potatoes in the oil and place on the tray. Turn the potatoes around every now and then and cook for 45 mins until dark, golden brown and crispy. By placing the potatoes on the hot oil, they won't stick.

And always yorkshire pudding - try using a bread tin rather than those cupcake tins - you get a large loaf of yorkshire which can be cut up like bread.

"hyperD - opening a restaurant near you"

[norrahe]

Roast chicken every time for me (i'm lucky that the farm i get my chicken from hangs them for a few days to get more flavour http://www.franklinsfarm.co.uk/index.asp), chatenay carrots, crispy roasties and a white wine gravy.

I cook mine in my kettle bbq, stuffed with bruised whole heads of garlic and herbs, baste in olive oil, season and that's it. You end up with lovely moist flavoursome meat, crispy skin (the best bit) and a tray fill of lovely juices, whch can be used for gravy or to dip bread in.