The quintessential Sunday dinner – a time-honored tradition that brings families together around the table, filled with warm aromas and tantalizing flavors. And what’s at the heart of this beloved ritual? The humble roast, of course! In England, where the roast has been a staple of Sunday lunches for centuries, there are countless variations on this classic theme. From tender beef roasts to succulent lamb and pork, each region has its own unique take on the art of slow-cooking a joint to perfection. In this article, we’ll delve into 20 classic English roast recipes that are sure to become new family favorites. Whether you’re a seasoned cook or just looking for inspiration for your next Sunday dinner, these tried-and-true formulas are sure to satisfy even the most discerning palates.
Traditional English Beef Roast with Yorkshire Pudding
This classic roast dinner is a staple of British cuisine, featuring tender beef and a light-as-air Yorkshire pudding. Perfect for special occasions or cozy weeknight meals.
Ingredients:
– 3-4 lbs beef roast (prime rib or top round)
– 2 tbsp olive oil
– 1 onion, peeled and chopped
– 2 cloves garlic, minced
– 1 cup beef broth
– 1 tsp dried thyme
– Salt and pepper, to taste
– 2 cups all-purpose flour
– 2 eggs
– 1/2 cup whole milk
Instructions:
1. Preheat oven to 325°F (165°C).
2. Season the beef with salt, pepper, and thyme.
3. Heat oil in a large roasting pan over medium-high heat. Sear the beef on all sides until browned, about 5 minutes per side.
4. Transfer the beef to the preheated oven and roast for 20-25 minutes per pound, or until cooked through.
5. Meanwhile, make the Yorkshire pudding: whisk together flour, eggs, and milk in a bowl.
6. Pour the batter into a greased 12-cup muffin tin.
7. Place the muffin tin on the roasting pan with the beef for the last 20 minutes of cooking.
Cooking Time: Approximately 2-3 hours total
Herb-Crusted Lamb Roast with Mint Sauce
This recipe combines the rich flavor of lamb roast with a fragrant herb crust and a refreshing mint sauce, perfect for a special occasion or dinner party.
Ingredients:
For the lamb roast:
– 1.5 kg boneless lamb leg
– 2 tbsp olive oil
– 2 tbsp chopped fresh rosemary
– 2 tbsp chopped fresh thyme
– 1 tsp salt
– 0.5 tsp black pepper
For the mint sauce:
– 250g fresh mint leaves
– 125ml sour cream
– 25ml lemon juice
– Salt and pepper to taste
Instructions:
1. Preheat oven to 220°C (425°F).
2. Mix together olive oil, rosemary, thyme, salt, and pepper.
3. Rub the mixture all over the lamb leg.
4. Place the lamb in a roasting pan and roast for 20 minutes per kg, or until cooked to your liking.
5. Meanwhile, blend mint leaves, sour cream, lemon juice, salt, and pepper to make the sauce.
6. Serve the roasted lamb with the mint sauce spooned over.
Cooking Time: 1 hour 15 minutes
Slow-Roasted Pork Belly with Apple Gravy
A classic comfort food dish that’s perfect for a chilly evening, this slow-roasted pork belly is fall-apart tender and served with a sweet and tangy apple gravy.
Ingredients:
– 2 lbs pork belly
– 1/4 cup brown sugar
– 1 tsp ground cinnamon
– 1 tsp salt
– 1/2 tsp black pepper
– 1 large onion, peeled and chopped
– 2 cloves garlic, minced
– 1 cup apple cider
– 1/2 cup chicken broth
– 2 tbsp honey
Instructions:
1. Preheat oven to 275°F (135°C).
2. In a small bowl, mix together brown sugar, cinnamon, salt, and pepper.
3. Rub the mixture all over the pork belly, making sure to cover every surface.
4. Place the chopped onion and minced garlic inside the pork belly cavity.
5. Roast the pork belly for 8-10 hours or overnight.
6. After 8 hours, remove from oven and let it rest for 30 minutes.
7. Meanwhile, combine apple cider, chicken broth, and honey in a saucepan. Bring to a boil then reduce heat and simmer for 10 minutes.
8. Serve the slow-roasted pork belly with the apple gravy spooned over the top.
Cooking Time: 8-10 hours
Roast Chicken with Sage and Onion Stuffing
A classic comfort dish elevated by the savory flavors of sage and caramelized onions.
Ingredients:
– 1 (3-4 pound) whole chicken, patted dry
– 2 tablespoons olive oil
– 2 cloves garlic, minced
– 2 cups chopped fresh sage leaves
– 1 large onion, thinly sliced
– 1 teaspoon salt
– 1/2 teaspoon black pepper
– 1/4 cup chicken broth
Instructions:
1. Preheat oven to 425°F (220°C).
2. In a small bowl, mix together olive oil, garlic, and sage leaves.
3. Rub the mixture all over the chicken, making sure to get some under the skin as well.
4. Stuff the chicken cavity with the sliced onions and season with salt and pepper.
5. Place the chicken in a roasting pan and pour the chicken broth into the bottom of the pan.
6. Roast for 45-50 minutes or until the internal temperature reaches 165°F (74°C).
7. Baste the chicken with pan juices every 20 minutes to keep it moist and golden brown.
Cooking Time: 45-50 minutes
Beef Wellington with Red Wine Jus
A classic show-stopper, Beef Wellington is a savory delight that’s sure to impress. This recipe combines tender beef filets with a rich mushroom duxelles and flaky puff pastry, served with a bold red wine jus.
Ingredients:
– 1 (1.5-2 pound) beef filet
– 1/2 cup mushroom duxelles (see note)
– 1 tablespoon olive oil
– 1 teaspoon salt
– 1/4 teaspoon black pepper
– 1 sheet puff pastry, thawed
– Red wine jus (recipe below)
Instructions:
1. Preheat oven to 400°F.
2. Season beef filet with salt and pepper.
3. Heat olive oil in a skillet over medium-high heat; sear beef for 1-2 minutes per side. Let cool.
4. Roll out puff pastry to a large rectangle, about 1/8 inch thick. Place cooled beef in center of pastry, leaving a 1-inch border around filet. Brush edges with water.
5. Spoon mushroom duxelles over beef, leaving a small border around filet.
6. Fold pastry over beef, pressing edges to seal. Place on baking sheet and brush top with egg wash (beaten egg mixed with 1 tablespoon water).
7. Bake for 25-30 minutes or until golden brown.
Red Wine Jus:
– 1 cup red wine
– 1/2 cup beef broth
– 2 tablespoons butter
– 2 cloves garlic, minced
– Salt and pepper to taste
Combine all ingredients in a saucepan; simmer over medium heat until reduced by half. Serve with Beef Wellington.
Roast Leg of Lamb with Rosemary and Garlic
Roast Leg of Lamb with Rosemary and Garlic: A Classic Sunday Roast Recipe
This hearty recipe combines the rich flavor of lamb with the aromatic properties of rosemary and pungency of garlic, making it a perfect centerpiece for any special occasion or family gathering.
Ingredients:
– 1 leg of lamb (about 2 kg), bone-in
– 4-6 sprigs of fresh rosemary, chopped
– 3 cloves of garlic, minced
– 2 tbsp olive oil
– Salt and pepper to taste
Instructions:
1. Preheat the oven to 220°C (425°F).
2. In a small bowl, mix together chopped rosemary and minced garlic.
3. Rub the lamb leg all over with olive oil, then sprinkle the rosemary-garlic mixture evenly over the surface.
4. Season with salt and pepper to taste.
5. Roast the lamb in the preheated oven for 20 minutes per kilogram, or until it reaches your desired level of doneness (medium-rare is recommended).
6. Remove from the oven and let rest for 10-15 minutes before slicing and serving.
Cooking Time: 1 hour 40 minutes to 2 hours
English-Style Roast Turkey with Chestnut Stuffing
A classic British-inspired dish that combines the flavors of roasted turkey and sweet chestnuts, perfect for a special occasion or holiday meal.
Ingredients:
– 1 (4-5 pound) whole turkey
– 2 tablespoons butter
– 1 cup chestnuts, peeled and chopped
– 1 onion, finely chopped
– 2 cloves garlic, minced
– 1 teaspoon dried thyme
– Salt and pepper to taste
Instructions:
1. Preheat oven to 375°F (190°C).
2. Rinse the turkey and pat dry with paper towels.
3. In a small bowl, mix together butter, chestnuts, onion, garlic, and thyme.
4. Stuff the turkey cavity with the mixture.
5. Place the turkey in a roasting pan and roast for 3-1/2 to 4 hours or until the internal temperature reaches 165°F (74°C).
6. Let the turkey rest for 30 minutes before carving.
Cooking Time: Approximately 3-1/2 to 4 hours
Roast Beef Ribeye with Horseradish Cream
Experience the rich flavors of a perfectly roasted ribeye paired with the spicy kick of horseradish cream. This simple yet impressive dish is sure to become a new favorite.
Ingredients:
– 1 (1.5-2 pound) beef ribeye roast
– 2 tablespoons olive oil
– Salt and pepper, to taste
– 1 cup heavy cream
– 2 tablespoons prepared horseradish
– 1 tablespoon Dijon mustard
Instructions:
1. Preheat oven to 325°F (165°C).
2. Season the ribeye with salt and pepper.
3. Heat olive oil in a large skillet over medium-high heat. Sear the ribeye for 1-2 minutes per side, or until browned.
4. Transfer the ribeye to a roasting pan and roast for 15-20 minutes per pound, or until it reaches your desired level of doneness.
5. Meanwhile, mix together heavy cream, horseradish, and Dijon mustard in a bowl.
6. Once the ribeye is cooked, let it rest for 10 minutes before slicing against the grain.
7. Serve with the prepared horseradish cream spooned over the top.
Cooking Time: Approximately 45-60 minutes for a 1.5-pound ribeye.
Roast Duck with Orange and Cointreau Sauce
Roast Duck with Orange and Cointreau Sauce: A classic dish that combines the rich flavors of roasted duck with the brightness of orange and the sophistication of Cointreau liqueur.
Ingredients
– 1 (3-4 pound) whole duck, patted dry
– 2 tablespoons olive oil
– 1/4 cup orange juice
– 1/4 cup Cointreau liqueur
– 2 cloves garlic, minced
– 1 tablespoon honey
– Salt and pepper to taste
Instructions
1. Preheat oven to 425°F (220°C).
2. In a small bowl, whisk together olive oil, orange juice, Cointreau, garlic, and honey.
3. Rub the mixture all over the duck, making sure to get some under the skin as well.
4. Season with salt and pepper to taste.
5. Place the duck in a roasting pan and put it in the oven.
6. Roast for 30 minutes per pound, or until the internal temperature reaches 165°F (74°C).
7. Let the duck rest for 10-15 minutes before carving.
Cooking Time
– 1 1/2 to 2 hours
Roast Venison with Redcurrant Jelly
Roast Venison with Redcurrant Jelly: A flavorful and savory dish that pairs the rich taste of venison with the sweet and tangy flavor of redcurrant jelly.
Ingredients:
– 1 kg venison haunch or shoulder, boneless
– 2 tbsp olive oil
– 1 onion, peeled and chopped
– 2 cloves garlic, minced
– 1 cup redcurrant jelly
– Salt and pepper to taste
Instructions:
1. Preheat oven to 220°C (425°F).
2. Season the venison with salt and pepper.
3. Heat olive oil in a roasting pan over medium-high heat. Sear the venison for 2-3 minutes on each side, or until browned.
4. Add chopped onion and minced garlic to the pan and cook until the onion is translucent.
5. Transfer the venison to a plate and set aside. Reduce oven temperature to 180°C (350°F).
6. Place the redcurrant jelly in the roasting pan and stir to combine with the pan juices.
7. Return the venison to the pan, spooning some of the jelly over the top.
8. Roast for 1-2 hours or until the venison reaches your desired level of doneness.
Cooking Time: Approximately 1-2 hours
Roast Pork Loin with Crackling and Apple Sauce
A classic Sunday roast gets a delicious twist with this recipe, combining tender pork loin with crispy crackling and sweet apple sauce. Perfect for a special occasion or family dinner.
Ingredients:
– 1.5 kg pork loin
– 2 tbsp olive oil
– 1 tsp salt
– 0.5 tsp black pepper
– 1 onion, peeled and chopped
– 2 cloves garlic, minced
– 250g applesauce (homemade or store-bought)
Instructions:
1. Preheat oven to 220°C (425°F).
2. Rinse the pork loin, pat dry with paper towels.
3. Mix olive oil, salt, and pepper; rub all over the pork loin.
4. Stuff the onion and garlic inside the pork loin cavity.
5. Place the pork loin on a roasting tray and roast for 20 minutes per kilogram (45-50 minutes for this recipe).
6. Remove from oven and let rest for 10 minutes before carving.
7. Serve with apple sauce spooned over the top.
Cooking Time: Approximately 1 hour 15 minutes
Roast Pheasant with Bread Sauce
A classic British dish that pairs perfectly roasted pheasant with a rich, creamy bread sauce.
Ingredients:
For the Roast Pheasant:
– 1 whole pheasant (3-4 lbs)
– 2 tbsp olive oil
– 1 onion, peeled and chopped
– 2 cloves garlic, minced
– 1 cup chicken broth
– 1 tsp dried thyme
– Salt and pepper to taste
For the Bread Sauce:
– 4 cups stale bread, cubed
– 1/2 cup milk
– 2 tbsp butter
– 1/2 cup grated cheddar cheese
– Salt and pepper to taste
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a small bowl, mix together olive oil, chopped onion, minced garlic, chicken broth, thyme, salt, and pepper.
3. Stuff the pheasant’s cavity with the mixture.
4. Roast the pheasant in a roasting pan for about 45-50 minutes or until cooked through.
5. Meanwhile, make the bread sauce: In a medium saucepan, melt butter over medium heat. Add milk, bread cubes, and grated cheese. Cook until bread is toasted and mixture thickens.
6. Serve roasted pheasant with warm bread sauce.
Cooking Time: 45-50 minutes for the pheasant, approximately 10-15 minutes to prepare the bread sauce.
Roast Goose with Port Wine Gravy
Roast Goose with Port Wine Gravy Recipe
This classic dish is a staple of European cuisine, perfect for special occasions and holidays. The rich flavors of the roasted goose are elevated by the sweet and tangy port wine gravy.
Ingredients:
– 3-4 lb whole goose
– 2 tbsp olive oil
– 1 tsp salt
– 1 tsp black pepper
– 1 tsp dried thyme
– 1 tsp dried rosemary
– 1 cup port wine
– 2 cups chicken broth
– 2 tbsp butter
Instructions:
1. Preheat oven to 425°F (220°C).
2. Rinse the goose and pat dry with paper towels.
3. Season the goose inside and out with salt, pepper, thyme, and rosemary.
4. Roast the goose for 2-3 hours, or until it reaches an internal temperature of 165°F (74°C).
5. Meanwhile, prepare the port wine gravy by reducing the port wine in a saucepan over medium heat until almost syrupy.
6. Add chicken broth to the pan and bring to a simmer.
7. Stir in butter until melted, then serve the port wine gravy alongside the roasted goose.
Cooking Time: 2-3 hours
Roast Beef Sirloin with Mustard and Thyme
Roast Beef Sirloin with Mustard and Thyme: A Classic Comfort Dish
This hearty roast beef sirloin recipe is infused with the tangy flavor of Dijon mustard and the warmth of thyme, perfect for a cozy dinner with family or friends.
Ingredients:
– 1 (1.5-2 pound) beef sirloin roast
– 2 tablespoons Dijon mustard
– 2 sprigs fresh thyme
– 1 tablespoon olive oil
– Salt and pepper to taste
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a small bowl, mix together mustard, thyme, salt, and pepper.
3. Rub the mixture all over the roast beef sirloin, making sure to coat evenly.
4. Heat olive oil in a large skillet over medium-high heat. Sear the roast for 1-2 minutes per side, or until browned.
5. Transfer the roast to a roasting pan and roast for 15-20 minutes per pound, or until it reaches your desired level of doneness.
6. Let the roast rest for 10-15 minutes before slicing and serving.
Cooking Time: Approximately 45-60 minutes for a 1.5-pound roast.
Roast Lamb Shoulder with Red Wine Reduction
Roast Lamb Shoulder with Red Wine Reduction Recipe
A classic dish that’s perfect for special occasions or cozy dinner nights, this roast lamb shoulder recipe is infused with rich flavors from the slow-cooked red wine reduction.
Ingredients:
– 1 lamb shoulder (about 2 lbs)
– 2 tbsp olive oil
– 1 onion, peeled and chopped
– 2 cloves garlic, minced
– 1 cup red wine (Cabernet Sauvignon or Merlot work well)
– 1 cup beef broth
– 1 tsp dried thyme
– Salt and pepper, to taste
Instructions:
1. Preheat oven to 325°F (165°C).
2. Season the lamb shoulder with salt and pepper.
3. Heat the olive oil in a large Dutch oven over medium-high heat. Sear the lamb shoulder until browned on all sides, about 5 minutes. Remove from heat.
4. Add the chopped onion and minced garlic to the pot, cooking until the onion is translucent.
5. Add the red wine, beef broth, and thyme to the pot. Stir to combine.
6. Return the lamb shoulder to the pot, cover with a lid or foil, and transfer to the preheated oven.
7. Roast for 2-1/2 hours or until the lamb is tender and falls apart easily.
Cooking Time: 2 hours and 30 minutes
Roast Guinea Fowl with Tarragon Butter
Roast Guinea Fowl with Tarragon Butter: A flavorful and aromatic dish that showcases the rich taste of guinea fowl paired with a fragrant tarragon butter.
Ingredients:
– 1 (1.5-2 pound) guinea fowl
– 4 tablespoons unsalted butter, softened
– 2 tablespoons chopped fresh tarragon
– 1 lemon, zested and juiced
– Salt and pepper to taste
Instructions:
1. Preheat the oven to 425°F (220°C).
2. Rinse the guinea fowl and pat dry with paper towels.
3. In a small bowl, mix together the softened butter, chopped tarragon, lemon zest, salt, and pepper.
4. Stuff the cavity of the guinea fowl with the tarragon butter mixture.
5. Place the guinea fowl on a roasting pan, breast side up, and roast for 45-50 minutes or until cooked through.
6. Baste the bird with its own juices every 20 minutes to keep it moist.
7. Remove from the oven when the internal temperature reaches 165°F (74°C).
8. Let the guinea fowl rest for 10-15 minutes before carving and serving.
Cooking Time: 45-50 minutes
Roast Beef Tenderloin with Béarnaise Sauce
This classic recipe elevates a tenderloin roast to new heights with the rich and creamy flavors of béarnaise sauce. Perfect for special occasions or a decadent dinner at home.
Ingredients:
– 1 (1-1.5 pound) beef tenderloin
– Salt and pepper, to taste
– 2 tablespoons olive oil
– 1/4 cup unsalted butter, softened
– 1/2 cup heavy cream
– 2 large egg yolks
– 1 tablespoon lemon juice
– 1 teaspoon Dijon mustard
– Fresh parsley or chives, for garnish
Instructions:
1. Preheat oven to 400°F (200°C).
2. Season the tenderloin with salt and pepper.
3. Heat olive oil in a roasting pan over medium-high heat. Sear the tenderloin for 2-3 minutes per side, or until browned.
4. Transfer the pan to the preheated oven and roast for 15-20 minutes, or until the internal temperature reaches 130°F (54°C) for medium-rare.
5. While the beef is roasting, prepare the béarnaise sauce by combining butter, heavy cream, egg yolks, lemon juice, and mustard in a saucepan over low heat.
6. Simmer the sauce for 5-7 minutes, or until thickened and creamy.
7. Let the beef rest for 5 minutes before slicing and serving with the béarnaise sauce.
Cooking Time: Approximately 25-30 minutes
Roast Pork Shoulder with Cider Gravy
Roast Pork Shoulder with Cider Gravy Recipe
This classic roast pork shoulder recipe is elevated by the rich flavors of a cider-based gravy, perfect for a special occasion or a cozy family dinner.
Ingredients:
– 2-3 lb boneless pork shoulder
– 1/4 cup olive oil
– 2 tbsp brown sugar
– 1 tsp salt
– 1 tsp ground black pepper
– 1 cup apple cider
– 2 cups chicken broth
– 2 tbsp all-purpose flour
Instructions:
1. Preheat oven to 325°F (165°C).
2. In a small bowl, mix together olive oil, brown sugar, salt, and pepper.
3. Rub the mixture all over the pork shoulder, making sure to coat it evenly.
4. Place the pork shoulder in a roasting pan and roast for 2-1/2 hours, or until it reaches an internal temperature of 160°F (71°C).
5. While the pork is cooking, prepare the cider gravy by combining apple cider, chicken broth, and flour in a small saucepan.
6. Bring the mixture to a boil over medium-high heat, then reduce heat to low and simmer for 10-15 minutes, or until the gravy has thickened slightly.
7. Remove the pork from the oven and let it rest for 10-15 minutes before slicing and serving with the warm cider gravy.
Cooking Time: 2 hours 30 minutes
Roast Rack of Lamb with Minted Pea Puree
This show-stopping main course combines the tender flavors of roasted lamb with a refreshing burst of mint and peas. Perfect for special occasions or a cozy dinner with loved ones.
Ingredients:
– 1 rack of lamb (6-8 bones)
– 2 tbsp olive oil
– 2 cloves garlic, minced
– 1 tsp dried thyme
– Salt and pepper to taste
– 250g fresh peas
– 20g fresh mint leaves
– 50ml chicken or vegetable broth
– 25g unsalted butter
Instructions:
1. Preheat oven to 220°C (425°F).
2. Season the lamb rack with salt, pepper, and thyme.
3. Heat olive oil in a roasting pan over medium-high heat. Sear the lamb for 2-3 minutes per side. Transfer to the preheated oven and roast for 20-25 minutes or until cooked to your desired level of doneness.
4. Meanwhile, combine peas, mint leaves, broth, and butter in a blender or food processor. Blend until smooth.
5. Serve the roasted lamb with the minted pea puree spooned over the top.
Cooking Time: 20-25 minutes (lamb), 5-7 minutes (peas)
Roast Chicken Thighs with Lemon and Thyme
Roast Chicken Thighs with Lemon and Thyme: A Simple yet Flavorful Dish
This recipe combines the richness of chicken thighs with the brightness of lemon and the earthiness of thyme, resulting in a deliciously savory roast.
Ingredients:
– 4-6 bone-in, skin-on chicken thighs
– 2 lemons, sliced
– 3 sprigs fresh thyme
– Salt and pepper to taste
– 1 tablespoon olive oil
Instructions:
1. Preheat the oven to 425°F (220°C).
2. Rinse the chicken thighs and pat them dry with paper towels.
3. In a small bowl, mix together sliced lemons, thyme sprigs, salt, and pepper.
4. Place the chicken thighs in a single layer on a baking sheet lined with parchment paper.
5. Drizzle olive oil over the chicken, then sprinkle the lemon-thyme mixture evenly among the thighs.
6. Roast for 35-40 minutes or until the chicken is cooked through and golden brown.
Cooking Time: Approximately 35-40 minutes
Summary
Get ready to indulge in a quintessential Sunday dinner experience with these 20 classic English roast recipes. From traditional beef roasts with Yorkshire pudding to slow-roasted pork belly with apple gravy, each dish offers a unique flavor profile and presentation. Other highlights include herb-crusted lamb roasts, roast chicken with sage and onion stuffing, and beef Wellington with red wine jus. Whether you’re serving up a family feast or impressing guests, these timeless recipes are sure to satisfy any appetite. Treat your taste buds to a delightful English-inspired culinary adventure!
Sophia Brennan is the cook and writer behind Go Jack Rabbit Go. She spent years working in Portland’s restaurant world before bringing that same warm, unfussy approach into her home kitchen. These days, she focuses on simple, comforting recipes inspired by real life, family routines, and the rhythm of cooking without overthinking it.
