Find your recipes and restaurants here

How to: roast a boned joint of meat

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

Ingredients 1
Servings 0


  • 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

NEXT ON FOOD24X publishes all comments posted on articles provided that they adhere to our Comments Policy. Should you wish to report a comment for editorial review, please do so by clicking the 'Report Comment' button to the right of each comment.

Comment on this story
Comments have been closed for this article.
There are new stories on the homepage. Click here to see them.