A succulent joint of roasted meat, accompanied by golden, crispy roast potatoes, an array of vegetables and plenty of meaty gravy really is a thing to behold. There are of course other accompaniments to the roast to consider too, such as Yorkshire pudding – though typically served with beef, many consider this an essential part of a roast, no matter what the meat is. And then there’s cauliflower cheese, though this often divides opinion – does cheese sauce and gravy really belong on the same plate? The thing I absolutely cannot do without on my roast is gravy, And preferably homemade from the meat juices ,I spent many Sundays when I was younger stirring the gravy whilst my mum finished getting the rest of the meal together.
Beef, pork or lamb have long been the classic choices for a roasting joint, however chicken is now also hugely popular when it comes to a roast . The particular cut of meat you choose often depends on the occasion, whether it be a small family lunch or a large celebratory
roast . It all boil’s down to how many people you have to feed.
Beef joints like topside are often the go-to choice, as it’s easy to cook and carve, but for a bit more of a treat, another joint of meat definitely worth considering is the sirloin. In my opinion the fore rib is my absolute ultimate beef roast and the way to go. IT looks very impressive, tender and tastes amazingly delicious. The fore rib is a real indulgence and can feed up to 12 people depending on what size you go for.
The breast of the animal, just above the leg, is where a brisket is cut. Because it supports the animal, the brisket is composed of more muscle than any other cut.The Brisket should be properly seasoned and wrap tightly in foil, and cook slowly to retain all the juices thus resulting in a delicious tender roasted joint of beef.
Lamb roast will most often be a whole leg of lamb if your preference is something easier to carve then why not settle for the boneless leg We also recommend the rack of lamb as its another wonderful choice when entertaining friends.
How about Pork, and all the lovely trimmings, delicious, crunchy crackling is your preference, then the most popular cut has to be the pork loin. The pork leg is another great choice . You can always ask your N&C Produce to deliver a whole leg on the bone which increases the flavour or why not have it boned and stuffed with herbs and spices. To complete serve with gravy and apple sauce a must.
Whatever meat you choose, and whatever your choice of accompaniments, one thing is certain - sharing a roast with your nearest and dearest should truly be savoured.