I have just scarfed down :
Roast Lamb
Roast Spuds
Jersey Royals
Baby Carrots
Fresh Garden Peas
Oxo Gravy
Mint Sauce.
Followed by:
Apple and Blackberry Crumble
Thin Custard.
Proof indeed that if there is a God he invented The English Sunday Lunch.
Proof also that yours truly is a pig 
You have made an ex-pat very jealous.
But where were the sprouts?
What are Jersey Royals? (Sounds like a sports team, but I’m guessing that’s not what it is!)
Jersey Royal are the Emperor of potato.
A taste unlike any other spud, if you have never tasted a Jersey Royal you have not lived.
Regretably there is a short season for them
SPROUTS!!! with lamb? are you mad sir?
Anyway it aint sprout time, winter is best for those foul tasting buggers
Boil them in salty water. Very salty.
So you had two kinds of potato at one meal? Sounds heavenly, though it would appall my mother, who would never serve bread or rolls at a meal if she were serving potatoes…she said two starches were too much. Why that rule didn’t apply to other vegetables, I don’t know.
I did consider having mashed spuds as well but I’m on a diet 
I had the great fortune to go to a Quaker boarding school in my late teens. The schedule there was (optional) breakfast around 7, lunch at 12, dinner at 6. But on Sundays the schedule was (optional) breakfast (don’t remember when), then dinner at 1, and supper at 7. I learned that “dinner” means the main meal of the day, whenever it is, and a light midday meal is “lunch” and a light evening meal is “supper”. “Breakfast”, of course, is the first meal to break a fast, at least in origin.
I always liked this and still enjou taking a midday dinner some weekend days.
‘For breakfast, eat like a king. For lunch, eat like a prince. For dinner, eat like a pauper.’
I always heard that Enlgish food is horrible. That which you ate sounds pretty good, especially the lamb.
[The Moody Blues]
Sunday roast is something good to eat.
Must be lamb today cause beef was last week.
[/The Moody Blues]
English food is damn good my friend especially our curries which are world famous for taste and …oh hang on.
Seriously, lamb is my fave meat, there is little you can do to serve up a meal of roast lamb which is less than scrummy.
Done properly the outside of the joint is crispy while inside the meat is just ever so slightly pink. Shoulder is the sweetest and by far the most tender.
Now then, shall I have a cold lamb sandwich or what?
Decisions, decisions
::looking at my waistline::
So, chowder. What is this “thin custard” of which you speak?
You can find the classic English Sunday Lunch at a number of pubs in Bangkok. Oddly enough, the best seems to be an Irish pub called The Dubliner. But IS that the same, or is there some variation in the Irish version?
Well it’s… erm… thin custard as opposed to thick custard.
Couple of tablespoons Birds Eye Custard Mix, pour over a pint of hot, not boiled milk (preferably semi-skimmed), stir and add a pinch of nutmeg and a pinch of cinnamon
I’ve got my roast in the oven at the mo.
Pork
Roast spuds
Jerseys
Sweetheart cabbage
Stuffing
Yorkshire puddings
Followed by lemon gateaux with fresh scottish strawberries and cream.
Yes I am a fat bastard
[QUOTE=BunnyTVS]
It’s not the spirit that’s the problem. It’s all the beer.
I request some Brit-Doper edification: Is what y’all call the ‘sprout’ what we in the New World call the Brussle Sprout?
(there was a Harry Potter passage where he and Ron had to peel a shitload of ‘sprouts’ and I was trying to figure out how you’d peel them).
Yes and they still taste bloody awful no matter what you call 'em.
They also make you fart and boy do they stink.
Some sprout addicts have been known to bottle the farts and sell it as paint stripper