Story: Cooking

Sunday roast

Sunday roast

The Sunday roast eaten in the middle of the day was a time-honoured tradition in most New Zealand families until the last quarter of the 20th century. Typically, a leg of lamb or mutton was roasted in the oven and served with roast vegetables such as potatoes and boiled greens such as peas. This modern roast is rather different from the old-style Sunday roasts because of the presence of wine on the table – our forebears would have been more likely to wash down their meal with beer or water.

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Otago Daily Times
Reference: 27 July 2011, p. 19
Photograph by Craig Baxter

Permission of the Otago Daily Times must be obtained before any re-use of this image.

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How to cite this page:

David Burton, 'Cooking - Cooking methods', Te Ara - the Encyclopedia of New Zealand, (accessed 28 May 2024)

Story by David Burton, published 5 Sep 2013