Food Facts No.269 Making the most of… Meat

436 FOOD FACTS No. 6 IN A SPECIAL SERIES making the MOST of...MEAT SLOW ROASTING— a new way to make the joint tender A Sunday joint that turns out tough is wasteful as well as disappointing, so if you have any doubts about the tenderness of your meat, try slow roasting. This method takes a cooler oven and a longer time than ordinary roasting, but it ensures the joint being tender. It is specially good for very small joints, and those not usually tender enough for ordinary roasting, such as topside, aitchbone, middle ribs or brisket of beef, best end of neck or breast of lamb, spare ribs of pork, neck or breast of veal.