Description

From the hindquarter, a lean boneless joint, very verastile – great roasted low & slow or can be potroasted in wine or stock for a delicious tender roast but equally can be cooked quicker at a higher temperature and enjoyed mediumrare. The key , as with most meat is to allow the meat to rest before cutting to allow the muscle fibers to relax and the juices to distribute so you ill enjoy a moist succulent result.