Bring Back the Sunday Roast
The Sunday roast is a tradition worth reviving
There’s something magical about a Sunday roast, especially over the colder months. Delicious aromas wafting from the oven, the comforting clink of plates and the chance to slow down and share a proper meal with the people you love. It’s not just dinner, it’s a tradition.
This winter, we’re embracing the great Sunday roast revival and it turns out we’re not the only ones. Our very own Reuben recently featured in an NZ Herald article on the subject and he had some top tips for making your roast one to remember.
Choose the right cut
Reuben’s rule of thumb? The more a muscle works, the more flavour it delivers. Cuts like beef bolar, lamb shoulder or pork scotch are budget-friendly and become meltingly tender with slow cooking. For a faster option choose beef sirloin or a pork loin roast but remember, leaner cuts benefit from a good marinade or rub.
Talk to us
Don’t be afraid to ask! We can recommend lesser-known cuts that are great value and full of flavour. We know what cooks well low and slow and what will impress at the table.
Flavour is everything
A good seasoning turns a humble roast into a knockout dish, so get creative with dry rubs, marinades, glazes and fresh herbs. Reuben loves experimenting with spice blends and BBQ rubs to add a bit of a twist to the classics.
Master the cook
A simple meat thermometer is your best friend. It takes the guesswork out of cooking times and ensures your meat is juicy, never dry. Oh and once it’s out of the oven, don’t carve it straight away. Let the meat rest so the juices redistribute—it’s worth the wait.
Make it a moment
A roast isn’t just about the food, it’s the vibe. Pour a glass of wine, get the kids to set the table and invite the whānau over. Whether it’s classic roast lamb or pork with crispy crackling, it’s a chance to reconnect over food that’s made with love.
Need some inspiration?
If you’re looking for something a little different or a twist on the classic, check out these tried-and-true roast recipes from our website.
Herb & Garlic Crusted Lamb: Roast your leg of lamb in a flavourful pool of garlic and then top with a crunchy crust.
Slow Braised Lamb Shoulder: Feta, lemon and fresh herb make this lamb shoulder so tasty but dead easy to pull off. The oven does all the work while you kick back with a wine!
Roasted Leg of Pork: A timeless Kiwi classic. Juicy, tender roast pork that’s perfect for a special occasion or just making Sunday feel special.
Orange, Clove & Cinnamon Pulled Pork: Slow-cooked pork with the warming, wintery goodness of orange, cloves and cinnamon. It smells amazing and tastes even better.
Roast Scotch Fillet: Warm up the family with this roast scotch fillet with portobello mushrooms and crispy roast potatoes. Yum!
Roast Bolar with Homemade Spice Rub: A no-fail family favourite. Tender roast beef coated in a tasty rub and served with rich gravy and crispy potatoes.
Make this winter the season of the Sunday roast. Whether you stick to the classics or spice things up, we’ve got everything you need to make it delicious.
