A Low and Slow Weekend…
The fields have been forecast a heavy dose of rain this weekend, which has put us in the mood for a hearty roast at home with the family!
As well as rearing our own herd of native Ruby Red Devon cattle, we work with a community of trusted local families who farm in harmony with nature to the highest welfare standards.
So, whether you’re a lover of lamb, beef or pork, our Master Butchers, Phillip and Alastair, have put together their top tips for cooking three of their favourite low and slow roasting joints.
Dry-Aged Beef Rib
Our Master Butchers use Himalayan rock salt to dry-age our beef for an enhanced flavour and incredible tenderness. This slow roast rib is cut on the bone for incredible, mouth-watering flavour, with a layer of fat that melts into the meat when cooking, packing it full of deep and sweet flavours. The ultimate joint for going low & slow!
Grab a roasting tin, add a drop of water, two halves of an onion and sit the rib on top. Season with rock salt and pepper, and lightly cover with foil before roasting for 3 hours at 150° fan. Remove the foil and cook for a further half an hour to crisp the outside while preserving the tender centre.
Sweet Shoulder of Local Lamb
We hang our lamb in whole carcass form for 5 - 14 days depending on the season and breed. By closely monitoring and changing the hanging times, our Master Butchers are able to ensure the best flavour and textures; meaning you can discover the incredible taste that each season has to offer.
Full of sweet flavour, our shoulder of lamb is one of the most delicious joints for slow roasting. This cut is subtly marbled with melting fat and has rich bone marrow running through it, giving an incredible flavour!
We recommend cooking at 150° fan for four hours, with a few sprigs of rosemary and some garlic to enhance the flavour, to achieve an incredibly tender joint. For the ultimate rainy-day comfort meal, pair with honey-roasted, home-grown heritage carrots from the farm shop and some buttery mashed potato!
Succulent Shoulder of Pork
Here at Darts, we only have guilt pigs (females) as they have a much sweeter and succulent flavour, and a perfect fat coverage! We hang the whole pig in our dry aging chamber for 5-7 days, helping to create mouth-watering flavour and the best crispy crackling.
When slow roasted, this joint has a succulent, melt-in-the-mouth texture, with sweet and smoky flavours. We recommend drizzling some oil over the skin before rubbing in some rock salt and roasting at 160° fan for 4-4.5 hours.
For a twist on a classic Sunday roast, try pulling and combining with a sticky barbecue sauce and serving in a crusty bread roll with some homemade coleslaw!
For us, nothing says Spring like a delicious lamb roast accompanied by minted, seasonal veg and garlic butter new potatoes!
Paul is making the most of Charlton Orchard's wonderful, local apples.