Roast

Roast is the Sunday-dinner tradition built around the oven, not the grill — a big cut of beef, lamb, pork or chicken cooked low and slow until it's ready to carve, served with roast potatoes, pumpkin and veg. This shelf is stocked for exactly that: rubs and seasonings to go on before the oven, plus the proper trimmings — gravy, mint sauce, horseradish and stuffing — to finish the plate.

Start with Middle Kingdom's Lamb Lord for a lamb shoulder or leg, or Jack Daniel's Beef Rub on a big roasting joint of beef. For the bird, Atomic Chicken's Chicken Stuffing packs the cavity properly, and Four Saucemen's Chicken Gravy covers the plate, or their Beef Gravy for red meat. Finish the lamb with Tracklements' Traditional Mint Sauce.

This is one of the few shelves on the site where heat isn't the point — Lamb Lord sits at Low, both Four Saucemen gravies and the stuffing carry no heat at all, and even Jack Daniel's only runs mild-to-medium. What varies instead is where it's made: Middle Kingdom and Atomic Chicken are Australian-made, Four Saucemen comes out of New Zealand, Jack Daniel's ships in from Tennessee, and Tracklements brings genuine English-style condiments to the table.

From the shaker to the gravy boat, everything here earns its place on a roast dinner plate — sorted for whichever protein's going in the oven this Sunday.

Explore more: our beef and lamb collections.