What is best cut of beef for roasting
How To Select A Cut Of Meat For Roasting
hi welcome to Godfrey's I'm Chris
Godfrey and today I'm going to be
showing you a few of my tips about me
I've been running this shop in Highbury
for the last 30 years and it's been in
my family for over 100 years how that
could choose a piece of meat for
roasting firstly most important thing is
the amount of people you're gonna be
feeding if you could be feeding a lot of
people you're gonna want a bigger joint
and you're going to even once a bit
thicker if you're going to be feeding a
smaller amount of people say to a free
up to four even five you can use a loin
of pork because it's thinner and you get
more cracking and it's also easier to
cook for a small amount whereas if you
talk a piece off of the leg it's going
to be too thick it's going to be more
like a steak so it can be easier to cook
in beef the great if you've got to think
like a dinner party rib of a
marbles that is most incredible see the
quality at up that would look great on
any table that but that is a big joint
then you're looking at about four people
at woods and also there's like pot roast
as well like brisket under a teacup
brilliant cut easy to cook you put that
in the oven
on a low heat in some in beef stock and
forget about it it just comes out just
falls full so pieces brilliant brilliant
piece of beef if you do if you've got a
person that likes rare beef brisket
because it's what one of those cuts that
eats well well put you can put it in
there for four hours three hours on the
low heat and it be absolutely tender as
health lamb if you're going for a big
pile another people six people a leg
half a leg for people and if you've got
less people two people what you want to
be doing is looking for the rack of lamb
saying like that recommend you can take
half of that where you can do it in
three bones you can be you can feed one
person rose through what you can feed up
to six people one of those quite a
versatile and it's going to eat nice the
rack
quit it
