What makes a great roast dinner?

[suityou01]

I have the job of shopping for, cooking and cleaning up after a roast dinner. The reason is suityou02 wants to cook some fish tulip, on a fliping Sunday!

So I got lumbered. Not that I mind, I like cooking.

So I'm thinking chicken, or lamb. Which is best?
Yorkshires or not? Roast parsnips? Pigs in blankets? Sprouts?

What MAKES a roast dinner, I put it to the panel.

[RichardCranium]

What makes a great roast dinner?

My missus.

HTH

Edit: proper answer:
- decent Yorkshire puddings
- good quality meat gravy
- roast potatoes
- veg that is either absent or, failing that, not overcooked

With those bits sorted, the meat can then be most anything.

[suityou01]

My missus.

HTH

[Zippy]

Zip and Zipcat01 vote for lamb. Zipcat02 votes for chicken.

Plus, yorkshires, gravy, green veg and roast spuds. You don't need anything else.

[scotspine]

lamb, either scottish hill (none of the lowland grass fed, fatty stuff) or welsh (!) salt marsh. yum

[suityou01]

Zip and Zipcat01 vote for lamb. Zipcat02 votes for chicken.

Plus, yorkshires, gravy, green veg and roast spuds. You don't need anything else.

Ok, so that's the spec. Leave UAT and "rollout" to me.

[Moscow Mule]

Roast Beef & Horseradish sauce/lamb & mint sauce/chicken
Yorkshire Pudding
Crispy Roast Spuds
Carrots
Turnip & Swede Mash
Peas
Roast Parsnips
Proper THICK Gravy

The addition of sprouts, cabbage or any other greens is sacrilege.

[pmeswani]

Ok, so that's the spec. Leave UAT and "rollout" to me.

Roast Pig with some Chutney Spoons? HTH

[Zippy]

Ok, so that's the spec. Leave UAT and "rollout" to me.

You'll need a disaster recovery plan - buy some ready meals

[OwlHoot]

I have the job of shopping for, cooking and cleaning up after a roast dinner. The reason is suityou02 wants to cook some fish tulip, on a fliping Sunday!

So I got lumbered. Not that I mind, I like cooking.

So I'm thinking chicken, or lamb. Which is best?
Yorkshires or not? Roast parsnips? Pigs in blankets? Sprouts?

What MAKES a roast dinner, I put it to the panel.

Leg of lamb definitely - chicken is boring and bland.

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.

P.S. My granny used to dip potatoes in fine flour before roasting them - Gives them an extra crunchy coating.