The Story
Great for a winter roast, or sliced and served cold in a sandwich. However you plan the eat it, make sure you do two things: Remove from the fridge 2 hours before cooking. Rest covered in foil for 30 minutes after cooking. Inbetween, Sear in a hot pan to seal, evaporate moisture and kickstart the Maillard Reaction (flavour and caramelisation) Then place in the oven at around 150°C for 60-70 minutes.
Details & Craftsmanship
Every detail has been carefully considered to bring you the perfect product.
Details & Craftsmanship
Every detail has been carefully considered to bring you the perfect product.
Description
Great for a winter roast, or sliced and served cold in a sandwich. However you plan the eat it, make sure you do two things: Remove from the fridge 2 hours before cooking. Rest covered in foil for 30 minutes after cooking. Inbetween, Sear in a hot pan to seal, evaporate moisture and kickstart the Maillard Reaction (flavour and caramelisation) Then place in the oven at around 150°C for 60-70 minutes.
