How to Roast stuff courtesy of Gilly who knows her joints!


Topside.

(based on 2 kilo)
Loosely wrap the joint in tin foil.
Roast in oven set at 160 degrees fan or 170 for a normal oven.
Cook for 1hour 30 minutes..this will leave the meat pink.
For well done beef, cook for 2 hours.

Boneless leg of pork

(based on 2 kilo)
The meat must have a minimum of 1/4 inch of fat and the skin on (consider this when buying) and the skin must be scored.
Sprinkle a light covering of salt onto the joint (optional).
Preheat the oven to full heat. Cook the meat uncovered on full for 20 minutes to start off the crackling then turned down to 160 fan, 170 normal.
Full cooking time 1hour 45 minutes.
Do not cover!

Gammon joint

( based on 2 kilo)
( people ask us if the gammon needs soaking, ours doesn’t but others may need soaking depending where it is bought)
Boiling and/or roasting…
Put the gammon into boiling water (if using for boiled ham, put meat into a cooking bag).
Cook for 2 hours (boiled ham) or 1hour 30 minutes
for roast.
Leave boiled ham in roasting bag and allow to cool. Put in fridge, the juices will go to jelly and ensure the meat is moist.

For roast gammon

After boiling take out of water and remove just the skin keeping the fat on. Diamond Score the fat , cover with honey then roast in the oven at 180 degree for 30 minutes.