[Food] Perfect Roast Meat

[OzMike]

Where do you get veggie salmon and prawns?

From the veggie salmon and prawn shop.

 

[Notters]

The bigger the joint of meat the more margin there is for error. And in any case you don't wanna be cooking a small joint do you?!

 

[MattBackHome]

Never realised Neffs were so good until this thread. Everyday a school day etc

 

[Notters]

How do you do yours?

Plenty of incisions into the raw meat - smother the whole lot in butter which has chopped garlic, rosemary and anchovies mashed in. No salt. Seal it, slow roast it.

For slow roast I would always use shoulder and so certainly wouldn't add any additional fat.

 

[Commander]

My Neff oven has a temperature probe inside it. Stick it into the joint, tell the oven what internal temperature you want the meat to cook to, close the door, open some beer, and when the internal temperature is correct, the oven not only turns itself off, but plays a little tune to tell you it's ready. Fantastic.

 

[clapham_gull]

My Neff oven has a temperature probe inside it. Stick it into the joint, tell the oven what internal temperature you want the meat to cook to, close the door, open some beer, and when the internal temperature is correct, the oven not only turns itself off, but plays a little tune to tell you it's ready. Fantastic.

There you go.



Typical Neff owners. Dismissing my gadget and you then find the Neff HAS ONE BUILT IN.

 

[The Large One]

For slow roast I would always use shoulder and so certainly wouldn't add any additional fat.

Thanfully, gravity takes over, and the excess fat drips off into the tray below (I don't use foil). Butter is merely a good method of 'securing' the garlic, rosemary et al to the leg of lamb when sealing and afterwards roasting it.

 

[Cowfold Seagull]

There you go.



Typical Neff owners. Dismissing my gadget and you then find the Neff HAS ONE BUILT IN.

Don't worry, l still love your little gadget.