The Poultry Keeper

mcleod-girls · Posted: Fri Feb 16, 2007 11:19 am Post subject:

mojo, you do what i do with most cuts of meat apart from pork except I cover them. Technically speaking "roasting" is done in front of a heat source, such as on a spit, if its covered it is pot roasting, but as we tend to cook cheaper cuts of meat and love good gravy on our Yorkshire puddings (served first, on their own, THE only way to serve them!) then I cover it. This works very well for venison too, and the addition of a glass or two of red wine helps! Yum, your'e making me hungry and its only 10 o clock!

ps covering it also helps to stop the oven needing cleaned as often! ie once a year not every month! mucky pup! Very Happy

mojo · Posted: Fri Feb 16, 2007 11:28 am Post subject:

yes i missed out saying a made a foil cover whilst cooking remove for the last 10 mins...................its my age the memorys going...........now what was i typing??

Knobby · Posted: Fri Feb 16, 2007 11:44 am Post subject:

Thanks everyone for your thoughts....will try it out at the weekend and let you know !!

mcleod-girls · Posted: Fri Feb 16, 2007 11:49 am Post subject:

don't forget the yorkshire puddings ...

Gilly C · Joined: 22 Jun 2006 Posts: 2381 Location: South Cumbria

A lot depends on the cut if I buy Brisket I cook it in the slow cooker with wine and onions for at least 8 hours makes it lovely and tender but if I buy rib I like it rare so I leave it out of the fridge for 3-4 hours put into a hot oven 220 c for 15 mins then turn down to 180c for rare 10 mins per pound medium 15 well done 20 that's for boneless with a bone add 5 mins per pound then leave to stand 10-15mins covered with foil and tea towel to keep it hot use the juices in the roasting tin to make gravy saving any dripping for roast potatoes or toast !
mine is a fan oven so I use 170c

Knobby · Posted: Fri Feb 16, 2007 12:07 pm Post subject:

Spana · Joined: 30 Apr 2005 Posts: 2070 Location: North Cornwall

I do a mix of all of you I think Very Happy

Buy really good well hung beef and the buy a good big bit and take it out of the fridge well before you want to start cooking. I think a big lump always roasts and tastes better. I start off really hot, say 230 for 20-30 mins depending on size and then turn the oven down to 150 for 25 mins to the lb. Take it out of the oven and stand for 20 mins before carving tipping any juices that run out as you carve over the slices. If you are going to make little yorkshires, when you take the beef out turn the oven up and put the yorkshires in but get the fat hot before you add the batter. Laughing

The best beef in the world is Highland, followed closely by South Devon, but I would say that wouldn't I Laughing

stephen · Posted: Fri Feb 16, 2007 8:03 pm Post subject:

And invest in a meat thermometer so you can accurately tell when it's ready.

CP · Posted: Sat Feb 17, 2007 1:57 am Post subject:

IKEA do a brill one which I will be getting the next time I visit. Wink

(whenever that may be. Confused

)

http://tinyurl.com/2wmmbf

milkmaid · Joined: 19 Apr 2005 Posts: 6972 Location: isle of lewis

i'm rubbish at timing
and cook in the wamsler
so put it in a pray that the wind blows in the right direction ,depending on how hot the oven gets it, stays in for about 8 hours covered normally,goat is good cooked like beef and venison
hope it goes well this weekend Very Happy