It’s difficult to think of a more quintessentially British meal than a classic Sunday lunch. It’s a brilliant way of bringing friends or family together to enjoy a delightful sit-down meal, and the meat serving as the centrepiece of this meal plays a pivotal part in determining whether or not the lunch is a success or not.

Here at Butchers Equipment Warehouse, we understand that the Sunday lunch is an almost sacred occasion for families up and down the country. So, given that we’re the go-to supplier of butchers knives and butchers equipment for butcher’s shops across the UK, we’re here to remind you of the significance of the Sunday lunch, and why it’s so important to ensure that you’re supplying your customers with the very best produce to create it.

Why do we love Sunday lunch as a nation?

Well traditionally speaking, Roman Catholics and Anglicans would abstain from eating meat on certain days of the week, so the Sunday lunch was seen as a celebration because all meat and dairy could be consumed on Sundays. Another theory suggests that the Sunday roast was created in medieval times, where village serfs would serve their squire six days of the week then gather in a field after church on a Sunday to run through battle practice. If they performed well, they were rewarded with roasted oxen. Essentially, the Sunday roast has always been associated with reward and celebration, and it’s this sense of reward which has instilled itself within our culture.

Staple features of the Sunday lunch

Sunday lunch means different things to different people. However the core elements that make up this meal remain broadly the same regardless of who makes it. Of course the prime ingredient is the meat (which we’ll get into below!), followed closely by the potatoes - whether roasted, mashed or boiled it’s completely up to you -Yorkshire pudding if you’re opting for a beef joint (although it’s not a crime to have one anyway!), and of course, a selection of seasonal vegetables to bring some colour to the plate. Finish all this off with a good pour of gravy and you’re on to a winner.

How to choose the right meat for your lunch

When your customers are selecting the right meat for their Sunday lunch, it’s only really going to come down to personal preference. So, all you have to do as the butcher providing the meat is to ensure that your produce is of the highest standard, and maybe offer some recommendations.

Beef - a beef topside joint is often the go-to for most traditional Sunday lunches because it’s easy to carve and even easier to cook. However, if your customers are looking for a treat, then you could always offer them rolled rump, or even a forerib as juicy alternatives.

Chicken - it’s fair to say that traditionally speaking, beef, lamb and pork have always taken the top spot when it comes to the Sunday lunch meat of choice. However, roast chicken is also a very popular choice, and that can be attributed to its relatively cheap price, great taste and value for money. On average, a whole chicken will feed a family of four for around £4. Bargain.

Lamb - more often than not, a leg of lamb is the ideal choice for those looking to provide a treat for a large amount of people. Alternatively, the shoulder of the lamb is also a great choice if slowly roasted, with a lamb cushion being the bone and hassle-free version of this delicious option.

That’s our rundown of the Great British Sunday lunch. May this cultural staple remain with us for years to come! If you’re a butcher looking to provide the very best cuts for your customers to enjoy with their Sunday lunch, you’re going to need some quality tools to help you.

For over 30 years, we’ve supplied tried-and-tested, five-star-rated brands to our clients like F.Dick and Victorinox. With our extensive range of butchers machinery, butchers accessories, and butchers knives, we know our butchers equipment inside out. Give us a call on 01254 427721 and we’ll be happy to answer any questions you may have.