You're forgetting all the offal based dishes (black pudding, white pudding, liver, etc.), the various ways we will repackage pork (scratchings, sausage rolls, etc.) and the regional specialities (black peas, jellied eels, etc.)
That's just for starters.
P.S. - it's Roast _Beef_ with Yorkshire Pudding. Roast Lamb is lovely with some mint sauce, and you can put a Yorkshire pudding next to it, sure, but most people would consider it more traditional to use beef.
Sure, whatever, I'll concede that :P However, we're not exactly renowned for our huge beef cow raising operations. In fact we were a laughing stock for quite a while because we couldn't eat beef on the bone because of the whole BSE thing. As a Brit in Canada, I'm still regularly reminded of this, despite it being sorted for almost 3 years - mostly as banter, but still.
The French nickname 'rosbif' for the English goes back to the Napoleonic wars thanks to our historic association with it.
According to the RSPCA, the number of beef breeding cows in the UK was around 1.6 million in 2013, which is one for every 17 households. I'd say that's pretty respectable, albeit about quarter the rate of the US.
We taught the French how to cook beef (OK sort of).
Originally, the French boiled their beef but during a siege of Paris by British troops, they noticed that our troops cooked theirs over the fire/griddle. The rest is history.
The word beef is derived from boeuf. Biftek is derived from beef steak. So you have a borrow word that has really done the rounds!
