Cooked ready to serve

Why do we slow roast?

Take roast beef sliced at a deli; it is rare to medium-rare almost to the very edge of the meat. Commercial cooking at low-temperature—slow cooking—is the standard method used to achieve this. If you cook meat at a high temperature, for example 205° C or higher, the outside of the meat dries out.

If you were to cook the meat at 95° C it will be a beautiful medium rare almost to the edge. If you cook at the higher temperature you can lose up to a third of the weight of the meat as it will shrink more, loosing moisture.

During the slow cooking process the herbs and spices you have chosen have longer to infuse into the meat, creating a beautiful flavour throughout the roast… the results are amazing.

Spoil yourself tonight, let your butcher do the cooking for you.