Recipe Instructions:
Ingredients:
1 large piece of roast meat (beef, chicken, lamb, or pork), approximately 1.5-2 kg
Salt and pepper to taste
Olive oil for roasting
1 kg potatoes, peeled and quartered
Yorkshire puddings (store-bought or homemade)
500g mixed vegetables (such as carrots, broccoli, and peas)
Gravy (store-bought or homemade)
Mint sauce or horseradish sauce (optional)
Instructions:
Preheat the oven to the recommended temperature for your choice of meat (typically 180°C/350°F for beef, lamb, and pork, or 200°C/400°F for chicken).
Rub the roast meat with salt, pepper, and a drizzle of olive oil.
Place the roast meat in a roasting pan and roast in the preheated oven according to the weight and type of meat:
Beef: 20 minutes per 500g for medium-rare
Lamb: 25 minutes per 500g for medium
Pork: 30 minutes per 500g
Chicken: 45 minutes per kg plus 20 minutes
Prepare the roasted potatoes on a separate baking sheet. Toss the quartered potatoes with olive oil, salt, and pepper.
Roast the potatoes in the oven alongside the meat, for about 45 minutes to 1 hour, or until golden and crispy.
Prepare Yorkshire puddings according to package instructions or your favorite recipe.
Steam or roast the mixed vegetables until tender, about 15-20 minutes.
Prepare gravy and mint sauce or horseradish sauce, if using.
Once the roast meat is cooked to your liking, remove it from the oven and let it rest for 10-15 minutes before slicing.
Serve the sliced roast meat with roasted potatoes, Yorkshire puddings, steamed or roasted vegetables, gravy, and sauces.
