How to: roast a boned joint of meat

Recipe from: 10/1/1998 12:00:00 AM

Ingredients 1
Servings 1


Serving Change
  • cooked joint of lamb, pork or beef


Rub the meat with a little olive oil, then with 60 ml crushed mixed peppercorns and 10 ml coarse sea salt.
Roast on a rack in a roasting tin, basting with the juices halfway through cooking time.
When done, snip string with scissors.
Pull of the string and discard.
Wrap the joint loosely and let it rest for 15 minutes while making the gravy.
To carve, steady the joint by piercing it on top with a carving fork.
Carve neat slices with a carving knife, using a sawing action.

Read more on: roast  |  beef


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