Classic Aperol Spritz

Bone-in roasts — the whole chicken, the leg of lamb, the pork shoulder — produce during roasting a rendered fat and a collagen-rich dripping that, when used as the basis for stock and as a cooking fat for the week’s subsequent meals, provide a continuous source of glycine, proline, and other amino acids that support joint health, gut lining integrity, and collagen synthesis. The Sunday roast practiced as a complete system — the initial meal, the stock from the bones, the fat used through the week — provides a meaningful and regular contribution of these nutrients that portioned, boneless preparations cannot match. The traditional Sunday roast is, in this specific sense, one of the most nutritionally complete meal formats available to any household that practices it consistently.