The secret recipe for carving success
Ingredients:
Fantastic Scotch Beef is a timeless dish. Here it is served with roasted root vegetables and gravyYour choice of:
Scotch Beef
Topside
Top rump
Sirloin, boned and rolled
Brisket
Sirloin, larder trimmed
Sirloin, mini joints
Fore rib, carvery cut
Fore rib, oven prepared
Leg of Mutton Cut
Scotch Lamb
Rack
Saddle, boned and rolled
Shoulder, boned and rolled
Leg mini joints
Whole leg
Equipment:
Use forequarter cuts like Brisket and LMC and make great savings to your bottom line
- Carving knife, a good sharp one
- Carving fork
- Hygienic gloves (optional: if not available, thoroughly washed hands)
- Serving spoons
- Scissors
- Ladles
- Serviettes
- Hot plates
- Steel/knife sharpener (partly for the theatre!)
Method:
- Start by browning the outside of the meat, either on the stove top or in the oven, at a high temperature, 220°C, for 15–20 minutes.
- Once the meat has been browned, lower the temperature to 130°C and complete the process so the food is tender on the inside.
- Serve and enjoy (and count the takings!).