Your Roast Guide
Everything you need for a proper Sunday lunch
This is more than a recipe. It’s everything you need to pull off a proper roast, using the best of what’s in your box.
Chef Ed guides you step by step, so every element lands exactly as it should.
From prep to plating, it’s all here. Just make sure you’ve secured your box first.
Watch and Cook Along with Chef Ed
Prefer to Read as You Go?
Here’s the full step-by-step.
The Lamb
1. Mix lamb rub with roasting oil and coat the joint
2. Leave in the fridge (1–24 hours if you can)
3. Bring to room temperature before cooking
4. Roast at 190°C
5. Rest well before carving
The Potatoes
(THE CRISPY HEROES)
1. Parboil, then rough them up for texture
2. Roast in hot oil with rosemary
3. Turn once for even crunch
The Vegetables
1. Carrots and onions roasted with seasoning for depth
2. Greens blanched, then finished in the pan with garlic and lemon
The Finishing Touches
1. Yorkshires & stuffing: follow pack instructions
2. Gravy, add juices from the roasting tray for even more gorgeous flavour
NB: Timings are a guide only. Ovens and ingredient sizes may vary, so adjust as needed and ensure food is thoroughly cooked before serving.