Oh, I *wish* my roast were always lamb--it's my favorite meat, but don't get a leg too often, mostly steaks and chops.
So, I see, what I've had mostly would be what you call "cottage pie". That's what I meant I didn't like when they put carrots in it. Peas are OK, but not carrots and all that other stuff.
Umm, I meant just what you were talking about--when the mashed potatoes are browned and crisped under the broiler, the taste to me is like Yorkshire pudding tastes (you have to use your imagination a little). It's like the meat essence gravitates "up" into the potatoes and it tastes like there is gravy in the starch part and the crispiness is like bread. That's what I meant; the taste is reminiscent to me. I seldom have a prime rib, which is the only time I make puddings or popovers with the roast.
Lamb is my favorite, as well. I looked at a leg of lamb in the market yesterday ... $60 ... settled for a nice brisket [beef] for a third that cost.