So, I'm sat at work thinking it is about time we tackled a Sunday Roast in the dreaded Aga. I have the books at home but would appreciate some "hands on" expertise ...
There is only two of us (but leftovers are always welcome) so what size/cut should I buy? I've already got all the veg/spuds sorted plus there are the Yorkshires to tackle too.
Thanks in advance.