Overview

Leading chef Laura Mason gives you all the best techniques for sourcing, preparing and roasting all kinds of meat: beef, lamb,pork, chicken, turkey, duck, goose, and various game, and even partridge, grouse and woodcock. A warm, welcome addition to the popular Good Old-Fashioned series, this time giving you the best traditional recipes forroasted dishes, from a Sunday beef roast with Yorkshire pudding and rack of lamb with herb crust to stuffed roast goose,pheasant and veal. to make the absolute most of this most prized food, the author explains the various cuts of meat (and what cuts work best with various recipes) and roasting times for a rare or well done piece of meat. Plus, of course, she covers the use of marinating, barding, larding, basting and dredging. the recipes would not be complete without a range of potato and vegetable dishes that are ideal accompaniments. From the best roast potatoes and mash to gratins, gravies and sauces. But the best part of any roast is often the leftover meat that makes a delicious ingredient for leftover meals. A joint of meat can stretch a very long way, from Shepherd pies, rostis, soups, stews, to much more, and this book will have you rediscovering the very best of a roast.

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9781905400720

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Laura Mason was raised on a farm in Upper Wharfedale, Yorkshire. A highly respected food historian, her books include Good Old-Fashioned Roasts, The National Trust Farmhouse Cookbook and The National Trust Complete Country Cookbook (all published by National Trust Books).

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