Always allow the meat to reach room temperature before cooking.
For the best crackling, ensure the skin is dry before cooking. You can leave an uncovered joint in the fridge to do this. Score the skin before roasting (we'll usually do this for you when you purchase). This lets the fat from underneath to baste and crisp the skin as it cooks. Just before roasting, rub salt onto the skin - don't leave it with salt rubbed in for too long before cooking as it will draw the moisture out of the meat too soon.
Cooking times: Start hot (240°C (220° fan /gas 9 to heat the centre of the joint, this also helps the crackling started off well. After 20 minutes, reduce to 180°C (160°C fan) / gas 4 and continue roasting for 25 minutes per pound / 450g.
When it's ready: Stick a sharp knife or skewer into the centre of meat from the underside. Juices should run clear (no traces of pink). Clear juices show that the joint is cooked, and the meat will still be moist.
Let the meat rest before carving.
Tips to make your burgers sizzle this summer.
Recommended cooking for all of our burgers.
Recommended cooking methods for the steaks we sell (a few are shown in this video, but it applies to all of them)
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