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Cooking Time : 3 Hours
Preparation Time : 15 - 20 mins.
Main Cooking Utensil : strong saucepan or ceramic pan with well - fitting lid
For 6 - 8 people you need :
6 large onions
6 large carrots
3 large turnips
2oz good dripping
seasoning
2 - 3 lb piece of boned top rib, rolled*
1 Peel the vegetables and leave them whole.
2 Melt the dripping in a large pan and fry the vegetables until a good brown colour then lift out the pan.
3 Fry the meat on all sides over a fierce heat to seal in the juices.
4 Return the vegetables to the pan, with just enough water to give approximately 1 ½ inch depth.
5 Season well and to liking
6 Put the meat on top of the vegetables and cover the pan. If you are unsure whether the lid fits tightly, put pieces of foil or a cloth under this
7 Reduce the heat so the liquid simmers very gently and allow 30 mins per lb. The vegetables should not be too small otherwise they break badly during the cooking.
30mins per lb.
1lb - 30 mins
2lb - 1 hour
3lb - 1hr 30 mins
4lb - 2 hours
5lb - 2 hrs 30 mins
To serve : Carve the meat as you would a roast joint. The liquid at the bottom of the pan makes delicious gravy. Serve the sliced meat with either the vegetables it has been cooked with or steam a variety of seasonal vegetables and potatoes to accompany the dish. If using a leg of lamb you may also do either minted new potatoes or accompany with a mint sauce.
To Vary : Large potatoes may be added.
To Store : The meat may be served cold if wished, so store in a cool place.
* Other pieces of meat which are excellent for pot roasting are fresh brisket, i.e. unsalted half leg of lamb etc.
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