We usually have a roast of something or other twice a week I just find them so easy, tasty and economical. There are always yummy leftovers for lunches or the next night's dinner (shepherd's pie or something else creative).

I usually do a deboned leg of lamb with garlic, rosemary and preserved lemons, but somtimes I do Moroccan spices with yoghurt for something different. We do chicken and beef too, but rarely pork.