Jan Bilton's warming winter roasts
Roasts are one of this country’s most loved meals — an English tradition that started in 1485 during the reign of King Henry V11. The King’s Royal Guards would tuck into a roast of beef after church every Sunday and this lead to them being named the Beefeaters.
Throughout the Industrial Age (1760-1840) most households would pop a roast into the oven to cook while they were at church. It became almost an act of religious and social importance. The nobility would hang an entire animal on a spit in front of a huge fireplace and slowly roast it. Those who could not afford such luxuries would drop off their smaller raw roasts to their local baker on the way to church. The meat would be placed in the empty bread ovens and returned — cooked — to their owners on their way home.
It wasn’t until about 1795 that potatoes were added to the roasting pan. Previously they were regarded with distaste and it wasn’t until the government decided adding potatoes would not only help solve the food shortage but they would also add good nutritional content.
On Sunday August 6th we celebrate our National Roast Day — once again supported by Selaks wines. It is the perfect opportunity to celebrate with family and friends.
This divine dish is based on a recipe from chef Yotam Ottolenghi. It is one of my faves. We enjoyed a glass of spicy shiraz with the lamb — it complemented the intense flavours of the marinade. Get the recipe
The spices that dominate this dish match well with a velvety pinot noir. Get the recipe
Perfect paired with a dry pinot gris although a chilled rose is a good palate refresher. Get the recipe