Here is a free tip that will transform your meats and pack them with flavours, all in the comfort of your home. Plan your dinners at least three days in advance especially for Sunday roasts. If you thing you re having lamb or beef, then buy your joint on a Thursday, unwrap it, make room in your fridge or cold room. Place the joint on a rack and cover loosely with kitchen paper or if you are organised like me 😜, use a muslin cloth. On Sunday morning, remove meat from covering and from the kitchen and prepare as per liking according to recipe being used.
This extra maturing of your meat allows it to render all the water and not only re-gain that deep marbled gorgeous colour but tenderises it and boosting the natural meat flavour of yumminess. Normally I then rub in some Dijon mustard to my beef joint but today I just want it plain with a little rubbing of salt, pepper and olive oil.
Extra matured wing rib of beef (see the colour intensity? 😋)
With a little bit of seasoning and olive oil
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