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4
PersonsEasy
By Shaun Hill
Published 2000
Meat cooked on the bone is better than meat cooked in fillets. The bones stretch the meat so that it doesn’t shrivel in the heat and the little bits of fat surrounding the bone help to baste and moisten the meat as it cooks. However, I generally carve cooked meat from the bone before serving so that the plate contains only what is meant to be eaten and not some graveyard of animal skeletons. The one exception is rack of lamb, for the nuggets of meat along and between the bones are among the