The best traditional recipes for roast dinners from the National Trust, this new edition has been updated and expanded to inlcude more mouthwatering colour photography. From a Sunday Beef with Yorkshire Pudding and Rack of Lamb with Herb Crust to Slow-Roasted Belly Pork with Root Vegetables and Christmas Turkey with all the trimmings, all kinds of meat are covered including beef, lamb, pork, chicken, turkey, duck, goose and game. The recipes would not be complete without a range of potato and vegetable dishes that are must-have accompaniments for any roast dinner, from the best roast potatoes and mash to gravies and sauces. But the best part of any roast is often the leftovers - delicious meat makes the best ingredient for leftover meals. A joint of meat can stretch a very long way, from Shepherd Pies and Coronation Chicken to Potted Ham and Bubble and Squeak, and a roast can be the source of more than one delicious meal. Throughout the book, leading chef Laura Mason gives you all the best techniques for sourcing, choosing and preparing the best cuts of meat, explaining the various techniques for marinating, barding, larding, basting and dredging along the way.