A Lighter Side to Sunday Roasts!

There’s no debating that the fore rib is the king of cuts for a Sunday roast, thanks to all that gorgeous marbling! But no matter how tasty it is, marbling equals fat! So, if you’re after an alternative with a lower fat content, you may want to try one of these leaner roasting cuts – rolled sirloin, rolled topside or rolled silverside.

Trimmings like roast potatoes, roast parsnips and Yorkshire puddings are also high in fat – why not substitute them with boiled/mashed potatoes and steamed veg?

Much of the fat from the meat runs into the juices, so use sparingly when making gravy.

Don’t forget, you can always ask your butcher to trim away the fat from your roasting joint.

Bord Bia - Irish Food Board

The flavour shows where the best grass grows

A Lighter Side to Sunday Roasts!