What your choice of roast dinner meat says about you? – Tilly J

What your choice of roast dinner meat says about you? – Tilly J

The great British roast dinner—a sacred ritual that binds the nation in a gravy-filled embrace every Sunday. But have you ever stopped to wonder what your choice of meat says about you?

Chicken:

Chicken is the roast equivalent of the BBC weather forecast: reliable, classic, and never going to cause a fuss. You’re the kind of person who asks, “How’s work, then?” at family dos and nods enthusiastically no matter the answer. Your plate is perfectly proportioned, with just the right amount of gravy to avoid soggy Yorkshire puddings. You’re dependable, polite, and the first to suggest a brew during Antiques Roadshow.

Beef:

Beef eaters know the value of a Sunday done right. You probably grew up watching Songs of Praise before sitting down to a roast with gravy thick enough to coat the back of a spoon. You’re dependable, no-nonsense, and can wax lyrical about why horseradish is superior to mustard. Secretly, though, you’re a little miffed when someone brings out redcurrant jelly instead of onion gravy.

Pork:

Pork lovers are the glue holding this nation together. You’re practical, no-nonsense, and know that the crackling is the crown jewel of the roast. You’re also the kind of person who’ll pop into B&M for a “quick look” and leave with six Yankee candles and a multipack of Jaffa Cakes. You’ve got strong opinions on what constitutes a good gravy (thick, with a splash of meat juices), and your apple sauce is always homemade

Lamb:

If lamb is your roast of choice, you’re likely to refer to gravy as “jus”. You insist on mint sauce, preferably homemade, and your roast potatoes are cooked in goose fat because anything else is simply uncivilised. You probably have a subscription to Country Life and know the difference between a Claret and a Bordeaux.

Turkey:

You’re cheerful, nostalgic, and unashamedly indulgent—parsnips roasted in honey? Of course. You probably still have crackers in the cupboard and will bring them out “just for fun.” You’re also the type who keeps a stash of Quality Street in a tin labelled sewing kit.

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Mr Hodson

Fascinating article, Tilly. The wine snob in me, however, insists on pointing out that claret IS bordeaux.