Roasting Meat

Last Sunday we had an awesome shoulder joint of Puddledub's Organic Pork (probably the finest pork in the world) and I need to yet again delve into my dog eared copy of Delia's "How To Cook Book Two" for the timings. To save time in the future and give me access to them on the road I've decided to blog them.

Beef

Pre-heat the oven to 230 C (gas mark 8, 450F)

Season beef, preferably sirloin or Wing Rib with salt and pepper with a dusting of flour and dry mustard

Roast for 20 minutes then drop the temperature to 190C (gas mark 5, 375F)

Continue to Roast at this temperature for 15 minutes a pound (450g) for rare, add 15 minutes for medium and another 30 for well done. Baste at least 3 times during this period.

Rest 20-30 minutes before carving (the meat not you, you should already have been sitting back with a glass of wine in your hand during the cooking time).

Pork (with crackling)

Pre-heat the oven to 230 C (gas mark 8, 450F)

Making sure the surface skin is dry rub with sea salt (preferably Maldon) and Roast for 25 minutes then drop the temperature to 190C (gas mark 5, 375F)

Roast at the lower temperature allowing 35 minutes a pound (450g). Don't baste or you won't have crisp crackling.

Rest 20-30 minutes before carving.

Lamb

Pre-heat the oven to 190C (gas mark 5, 375F)

After seasoning the meat with salt and pepper sit in a roasting dish on a bed of sliced onion and roast for 30 minutes a pound (450g) basting about 3 times during cooking.

Rest for at least 30 minutes.

Shrewsbury Sauce to accompany the lamb

2 tbsp plain flour
1 heaped tsp mustard powder
1 pint (570 ml) Beaujolais or other light wine
5 rounded tbsp quality redcurrant jelly
3tbsp Worcester Sauce
Juice of a lemon
Salt and freshly milled black pepper

Take 2 tbsp of the fat from your cooked joint and heat in a pan on low stirring in the flour and mustard powder.

Gradually add the wine to the resulting paste, a splosh at a time, stirring initially with a wooden spoon then switching top a whisk half way through.

Add the redcurrant jelly, lemon juice and seasoning whisking again until the Jelly has been dissolved. With the heat as low as it will go, and preferably with a heat diffuser sitting under the pan, let the sauce reduce for about 15 minutes. Your sauce can then be poured over your cooked lamb. Yum.

See also the post on Roast Chicken.