Roast meat. Obsolete (but cf. sweetbread, n.1)

Roasted food collectively. Chiefly with the.

Roast meat.

(a) = paschal lamb n. at paschal, n. adj.compounds; (b) roast lamb, when eaten as the traditional dish at an Easter dinner.

The process or action of roasting meat; (also) roast meats collectively.

Meat cooked by or intended for roasting.

Beef cooked by roasting.

Ribs (see rib, n.1 2a) that have been roasted, or are intended or prepared for roasting; a dish or joint of these.

A main course of roasted meat; (a serving of) roasted meat.

Esp. in non-English-speaking countries: beef (or occasionally other meat) roasted in the English manner. Also with postmodifier.

a joint of meat traditionally served roasted for Sunday lunch; cf. Sunday roast n.

Boucaned meat.

A dish of German origin consisting of oven- or pot-roasted beef that has been marinaded in vinegar with peppercorns, onions, garlic, and…

a roast consisting of ribs (esp. of pork or lamb) arranged pointing upwards in a circle, so as to suggest a royal crown.

schooner on the rocks (see quots.). Nautical slang.

In Italian cookery: roast suckling pig, typically sliced and served in sandwiches.

= sauerbraten, n.

In Cantonese cookery: marinated meat roasted on a spit over an open fire or in a wood-burning rotisserie oven. Originally and frequently attributive.

In East African cookery: roasted or grilled meat.