<P> Typical meats used for a Sunday roast are roast beef, lamb, pork or chicken, although seasonally duck, goose, gammon, turkey or (rarely) other game birds may be used . </P> <P> Sunday roasts can be served with a range of boiled, steamed and / or roasted vegetables . The vegetables served vary seasonally and regionally, but will usually include roast potatoes, roasted in meat dripping or vegetable oil, and also gravy made from juices released by the roasting meat, perhaps supplemented by one or more stock cubes, gravy browning / thickening, roux or corn flour . </P> <P> The potatoes can be cooked around the meat itself, absorbing the juices and fat directly (as in a traditional Cornish under - roast). However, many cooks prefer to cook the potatoes and the Yorkshire pudding in a hotter oven than that used for the joint and so remove the meat beforehand to rest and "settle" in a warm place . </P> <P> Other vegetable dishes served with roast dinner can include mashed swede or turnip, roast parsnip, boiled or steamed cabbage, broccoli, green beans and boiled carrots and peas . It is also not uncommon for leftover composite vegetable dishes--such as cauliflower cheese and stewed red cabbage--to be served alongside the more usual assortment of plainly cooked seasonal vegetables . </P>

Where does the tradition of sunday roast come from