Not a quotidian experience, but one which traditionally happens each week on a Sunday... the joint of meat and the Yorkshire Puddings, with all the trimmings.
Increasingly, people also look for someone else to do the hard work: perhaps a Carvery, although they are closed now. And of course carveries offer all the Sunday roasts every day of the week. I stayed in many a Toby on my peripatetic travels as a freelance geographer back in the day...
Food like this is part of our food culture, as explained in a number of books. English travellers in France gained the name 'rosbifs' in the 18th Century. I've just got a copy of 'Scoff' by Pen Vogler, which looks excellent, and describes the links between food and social class in Britain. She devotes a whole section of the book to 'The Roast Beef of Old England'.
Image: Alan Parkinson, shared under CC license
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