Earlier this month a Great British favourite – the Yorkshire Pudding, enjoyed slightly more than five minutes of fame with its own special day – February 5 (should you wish to mark it in your diary for next year!)
Although we love a Yorkshire pud as much as the next person, here at Farm2Fork we feel the Great British Roast should be celebrated as a complete dish, Yorkshire’s included!
What could be better than a joint of perfectly roasted beef or lamb, juicy and succulent, perfectly complementing those crispy roast potatoes, parsnips and el dente veg? Oh, and don’t forget the deep, rich gravy.
Obviously we recommend our delicious 100% grass-fed joints to cook with, as we believe not only does grass-fed meat taste better, but it’s also better for you.
Lamb benefits from slow-roasting to bring out its flavour and to ensure you get the most tender meat, and beef should be brought down to room temperature before being put in a hot-as-you-can-get-it oven for about 15 minutes. This gets the heat right through to the middle of the meat, and then you can turn the oven down to 190C/170C fan/Gas 5.
Remember to rest your meat before carving in order to relax the fibres of the meat.
Now we’ve got your taste-buds tingling at the very thought of a succulent roast, we’re going to give you a few tips on the best cuts for the perfect Sunday lunch. Go and grab a roasting tin!
Beef Sirloin – A lean cut of beef taken from the loin, the sirloin is a tender joint which packs a punch when it comes to flavour. We’re delighted to introduce our new beef sirloin joint and throughout February we’re offering 10% off this roasting joint so don’t wait too long to order!
Beef Topside Joint – Taken from the hind quarter, the topside is easy to cook and though less expensive than the topside, so it still retains good flavour and tenderness.
Beef Top Rump Joint – Top rump is another lean cut of beef, which is taken from immediately above the leg. It’s ideal for roasting and will give you nice big slices.
Leg of Lamb– The leg is a traditional roasting joint, cut from the hind leg and left on the bone to preserve this meat’s sweet flavour and succulence. Roast it until crispy, but still pink in the middle for maximum juiciness.
Lamb Shoulder – Roasted slowly, the shoulder is a succulent cut that is much underrated. Cook it on the bone so it just falls apart when you cut it for melt-in-the-mouth- deliciousness.
So here’s what we think – don’t just celebrate Yorkshire puddings, let’s celebrate roast dinner day, or maybe roast dinner week. Oh heck, let’s just enjoy a nice roast every day of the year…… and don’t forget the Yorkshires!