How to: roast a boned joint of meat

Ideas
0 serving
Rate this recipe
Beef

By Food24 November 03 2009
Recipe Disclaimer
Tap for method
Tap for method

Ingredients (1)

0.00 lamb — or pork or beef, joint, cooked
Tap for ingredients
Tap for ingredients

Method:

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.



New recipes on Food24

Next Post

Leave a Reply

Your email address will not be published. Required fields are marked *

Food24 Team Loves

Newsletter

Get weekly access to our best recipes, tips and tricks

Sign Up

Login to your account below

Fill the forms below to register

Subscribe to Newsletter

Retrieve your password

Please enter your username or email address to reset your password.

Recipe Disclaimer

All recipe content is the responsibility of the party from whom such content originated. You agree that you use the content on Food24 at your own risk. Please read our editorial policy.