|
| quote: | Originally posted by Sushipunk
Roasts fucking rock. We normally make one a week (beef though. Lamb tastes better but I find it a bit oily, and for some reason I can never make proper gravy from it?)
But the leftovers? Ooooohhhhh yes. Roast beef/lamb/whatever sandwiches are FOR THE WIN.  |
we do a sunday one, it's traditional here & my folks did it all throughout me growing up.
Lamb is an interesting one as it's already oily as you mention, so doesn't need much adding to it. a good bone is essential for any gravy attempt though. if you want a good way of cooking it, skewer it through the bone bit and hang it above a roasting tin filled with cold water. the steam helps to tenderise the meat but it's tricky to do well. Also mint sauce is essential as it breaks down the fatty acids in the meat for digestion, we often use a basic gravy granule and stir some mint sauce into it for a minty gravy for ease.
Already got this weeks roast, pork loin, we had a big piece & cut it into half 2 weeks ago & froze this half. Then I fancy chicken, our local store cooks them ready for u & adds brown sugar to it and believe me, the sweetness in the meat is tongue-tinglingly-good 
|
they must be on a 2 week holiday. bah so it was bread & butter & a triple choc chip cookie. luckily i went to the shop for some milk so now i can drown my sorrows with tea 
