Pyrenees leg of lamb with roasted vegetables

Pyrenees leg of lamb with roasted vegetables

A leg of lamb is a handsome joint to put on the table either at a dinner party or for Sunday lunch. Here vegetables are roasted around the meat, absorbing the delicious juices to make an improvised ratatouille that acts as a saucy accompaniment. If necessary, ask your butcher to remove the aitch-bone at the […]

Rolled roast rump with thyme-baked shallots

Rolled roast rump with thyme-baked shallots

Butchers are increasingly taking off the top of the rump to sell it separately as a cut called a ‘picanha’. The rest of the rump can then be separated into two muscles that can be rolled together, covered with a thin layer of fat and tied into a superb small roasting joint. Any leftovers are […]

MEAT KNOW – HOW UNDER THE SKIN

MEAT KNOW – HOW UNDER THE SKIN

USING HERBS, SPICES, AND FLAVORED LIQUIDS WILL TRANSFORM NOT ONLY THE  FLAVOR OF MEAT, BUT SOMETIMES ITS TEXTURE AS WELL. DIFFERENT FLAVOR  PAIRINGS COMPLEMENT DIFFERENT MEATS—SEE PP32–33 FOR SUGGESTIONS. SPICE AND HERB RUBS Rubbing spices and herbs onto the surface  of meat, or under the skin of poultry, introduces new flavors. Adding salt or oil […]

Meat Know – HOW  THE RAW DEAL

Meat Know – HOW THE RAW DEAL

PROCESSING MEAT HAS MANY FUNCTIONS. SLICING AND CHOPPING MEAT ALTERS  ITS TEXTURE SO THAT IT CAN EVEN BE EATEN RAW. GRINDING ALSO MAKES  USE OF OFFCUTS TO MAKE A VARIETY OF TRADITIONAL PREPARATIONS. SLICING, CHOPPING, GRINDING,  AND PROCESSING MEAT •  Slice meat across the grain to make it feel more tender, or to prevent it […]

Meat Know – HOW KNIFE STORIES

Meat Know – HOW KNIFE STORIES

A CHEF’S FAVORITE KNIFE IS A PERSONAL MATTER. SOME PREFER HEAVY KNIVES;  OTHERS FIND LIGHT ONES SUIT THEM BETTER. ONE THING, HOWEVER, IS CERTAIN— THE SECRET TO SUCCESSFUL MEAT PREPARATION IS KEEPING YOUR KNIVES SHARP. TYPES OF KNIFE •  Cleaver Some people prefer to use a cleaver for all kitchen tasks; others never use one […]

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