That's almost like my nan's recipe, she always threw an onion in with the meat for extra flavor. Also, don’t forget a cheeky splash of wine in the gravy 😉

Ever tried sous viding your meat before finishing it in the oven? I swear you won’t go back to traditional roasting. The texture and juiciness are just incredible. Bit of a techy side but worth it for the ultimate Sunday roast.

Brussel sprouts? Those devils in disguise? Nah, ditch 'em and double the Yorkies. Who's with me?

Mint sauce is a must with lamb, you're totally right. But let's not forget a nice redcurrant jelly either, can really elevate the dish. What do you usually do for seasoning? I’ve been experimenting with a bit of garlic and anchovy paste rubbed into the meat before roasting. Sounds strange but the depth of flavor is immense!

Not to be that person, but it'd be great to see a veggie option on there! How about a nut roast or a whole roasted cauliflower? Keeps things inclusive for all your mates 😊

Granules for gravy? A bit of a let-down, don't you think? If you're going to the effort of cooking a roast, might as well make the gravy proper with those meat juices. Also something about making your own stock really brings out the character of your roast. Otherwise, good effort.

Sorry mate, but packet mix Yorkshires?! You've gotta make 'em from scratch for the real deal. It's just eggs, flour, and milk. Trust me, it's a game changer and dead easy once you get the hang of it.

Oh yum! Your recipe is spot on, especially the bit about resting the meat – makes all the difference. Anyone else go wild with the rosemary and thyme on their spuds? I chuck a whole bunch in just before roasting! Hasn't failed me yet :)