Save 25% on ckbk membership for St Patrick's Day ☘️
4
Medium
By Gary Rhodes
Published 1999
Roast meats were always big joints in the past, placed on the spit and roasted in front of the fire. You can keep the meat here as a whole joint, but occasionally I do like to cut bigger joints into separate portions, as here. Firstly they cook a lot quicker, and it’s nice to have your own ‘roast’.
It’s best to buy a 900 g (2 lb) piece of sirloin. This will ensure a virtually sinew-free cut. You should also trim away any excess fat, keeping the joint lean. All you need to do now is
Unlimited, ad-free access to hundreds of the world’s best cookbooks
Over 150,000 recipes with thousands more added every month
Recommended by leading chefs and food writers
Powerful search filters to match your tastes
Create collections and add reviews or private notes to any recipe
Swipe to browse each cookbook from cover-to-cover
Manage your subscription via the My Membership page
Advertisement
Advertisement
No reviews for this recipe