How to Make Appetizing Granny's Sunday (Roast Lamb) dinner

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Why the Sunday roast was the meals feature of the week On Sundays we always had a roast dinner at mid-day. Not only was it delicious in its own right, served with all the trimmings, but its left-overs set the framework of meals for the rest of the week. The type of meat for the roast King of the dinner table, roast lamb reigns supreme for the family Sunday roast. You can have Granny's Sunday (Roast Lamb) dinner using 8 ingredients and 4 steps. Here is how you cook it.

Ingredients of Granny's Sunday (Roast Lamb) dinner

1. You need 5 lb of queens Potatoes + 10 salad potatoes for roasting.
2. It's 3 of Carrots.
3. It's 1 of Pamphrey.
4. You need of Leg of lamb.
5. It's Box of bachelors dried peas.
6. It's of Vegetable oil for for deep frying potatoes.
7. Prepare 3/4 cup of cold water and 5 tsp bistro original powder.
8. Prepare 1 slice of smoked back bacon.

Treat everyone to a succulent shank or spectacular shoulder with all the trimmings. Whether it's lightly spiced or stuffed with seasonal ingredients we can't resist lamb roasted to perfection like our braised lamb with spring veg. Place the defrosted leg of lamb into a large baking tray. Lamb is a popular choice for Sunday lunch and is delicious roasted, braised or slow-cooked.

Granny's Sunday (Roast Lamb) dinner step by step

1. Steep peas overnight in packet tablet and boiling water. Peel potatoes and cut in half for boiling. Peel salad potatoes and keep whole for roasting. Peel carrots and chop into bite size circles. Cut up pamphery and wash all vegetables well in boiling water. Preheat oven to 180 degrees (fan assisted)..
2. Wrap the lamb completely in foil and place on roasting tray for 2-2.5 hours..
3. Within last hour of lamb being ready is time enough to start on the rest. Boil potatoes, carrots, peas and pamphrey in salted boiling water in their own pots and turn down when ready. All will be done within half an hour. Add 1 tsp sugar to carrots and simmer if you like them sweet. For the roasties, deep fry in 180 degrees vegetable oil for 2-3 minutes then put into oven to keep warm if needed..
4. Take lamb out to rest and use juices for gravy. Add to pot and if not enough, tap up with boiling water. Bring to boil then add cold water/bisto mix and stir constantly until thickens. Drain pamphery in colander and press down with plate to get water out. Fry bacon on pan in a little oil and add pamphery and cook for few minutes to infuse the pamphery with the bacon flavour..

Here's a collection of our favourite lamb recipes Diana Henry's slow cooked leg of lamb with sherry > Braised lamb with roasted aubergines, mint & soured cream > Mary Berry shows you how to cook a very special lamb roast. Pick and roughly chop half the rosemary leaves. The Sunday roast is by far the most popular meal of the week in the UK and Ireland. It is a tradition which goes back centuries, historically featuring a roast beef, but today other roasts take equal billing. Roast pork, lamb, and chicken are all served and each will sit alongside Yorkshire puddings, though the sauces and vegetables may vary.