Traditionally, a roast was only served on Sundays or holidays or other special occasions. Meat was expensive and hence a luxury.
A return to the practice of celebrating a roast - eating meat only once or twice per week, and then opting for high quality meat from animal friendly and organic farms - is much more sustainable and prevents further damage to the environment and the climate.
Each Sunday and holiday we prepare a roast following a 200 year old recipe.
