Planning a Sunday roast: meat, sides and timing

Look at the roasting dish before buying the meat

A joint that does not fit the pan or sits almost against the oven's upper element is not a practical purchase. Check dimensions, whether you have a lid and whether you want bone-in or boneless meat. An attractive roast in a photograph is not a substitute for checking your own oven.

Tell the butcher how you want to cook: a longer covered roast, smaller pieces or cuts that cook more quickly. Each plan may call for something different.

Count the whole menu

If soup and a substantial starter come first, the main portions may be smaller. A lunch built almost entirely around the roast needs a different plan. Count children and their preferences rather than simply counting chairs.

Agree who is bringing the sides as well. Two large bowls of potatoes often mean nobody checked with anyone else.

Work backwards from serving time

Start with the time you want everyone at the table. Allow for preparation, approximate cooking, checking doneness and any necessary resting period. A thick joint cannot be scheduled like a thin steak simply because both go into an oven.

If potatoes share the roasting dish, watch both components. One may finish before the other, so keep another dish available.

Resist an extra last-minute dish

One well-chosen side and a salad are often more practical than three unfinished extras. For a complete recipe to start with, try our chicken with potatoes and lemon.