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Roast dinners

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I do a mean roast dinner every few weeks or so but have yet to master lamb. I just end up with a tray of grease and very fatty meat.
Topside beef is my preferred cut. Always end up being to make good old fashioned gravy from the juices. Honey glazed snips, carrot and sweds mash, spuds done in goose fat, and yes, Satan's veg, sprouts. Can't beat it.
 

Apart from the Cranberry sauce, it's a bit like having Christmas dinner every Sunday.

Nice every now and then though.
 


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