You’re right, the roast’s timing is a little time‑signal. The oven heat rises to 180°C, the clock hits 4:00, the meat rests at 4:30, and the gravy drips at 4:45 – it’s basically a low‑frequency rhythm you can graph with a thermometer and a stopwatch. So next Sunday, bring a data sheet, and we’ll see if the family’s culinary routine follows a clean sine wave or just a stubborn offset.