What do you do when you want to give your loved ones a real, traditional ‘wow’ around the table, but are petrified of carving the roast? Ask your friend Hans, as I’ve been there myself…
The most nerve-wracking part of Christmas dinner for me used to be the carving of the big roast. Talk about pressure! It’s one of the most anticipated meals of the year, your expectant audience is gathered and waiting, and you definitely don’t want to make a mess of it.
I used to have nightmares about dithering at the table, unsure of where to make the first cut. After successfully cooking the roast just right, the very thought of breaking its unblemished
surface with the knife would fill me with dread – after all, there’s no going back once you’ve started!
But there is no need to worry, as I have found the solution, and it can be yours too. Like me, you can now pretend to be the master carver and show off on Christmas Day, carving at the table without hesitation. Our range of Easy Carve Roasts not only make this possible, but add a little glitz and drama of their own.
Give your guests a ‘wow!’
There are so many to choose from, from our Carvery Rib Roast, with all the flavour of the best beef ribeye, to beautifully crackled pork, lamb and even veal. They all make showstopping centrepieces and look so impressive when cooked to perfection, just waiting to be carved into juicy, tender pink slices – wow!
The crème de la crème of roasting joints made easy
HOW DO WE DO IT?
Once matured and cut into joints, the meat gets neatly pared from the bone, so there are no tricky bits to carve around. My butchers then tie it all back together, cleverly reconstructing
the roast. It’s really a very simple innovation – see what I mean in the diagram.
WHY DO WE DO IT?
Well, the main reason was to provide easy carving for those, like me, who felt daunted, so my butchers took the meat off the bone. But why tie it back on at all? A completely boneless roast is the easiest to carve of all, as you just slice it. And surely the fiddly task of tying the meat back to its bone takes the butcher longer to prepare?
Yes it does, but the time and effort are well worth it. We all know that when meat cooks on the bone, it tastes fantastic, as the bone and any fat around it adds extra sweetness. But that’s not all. The bone also keeps the meat moist and prevents it from shrinking or changing shape in the heat of the oven.
Be a confident carver at your special feast
HOW DO I DO IT AT HOME?
These Easy Carve Roasts are refreshingly simple to serve. Just cook and rest as you would any traditional roast (full times and temperatures will be provided with your joint), then it’s all about the showmanship!
“Ladies and Gentlemen, Boys and Girls. I will now carve this very splendid, mouth-watering Bone-in Fillet Roast before your very eyes, without a scrap of waste and, if you can believe it, without my knife ever touching the bone”!
Now flex your hands like a magician to work the crowd in preparation for the theatre of the ‘big reveal’ moment… [Drumroll please]
Any worries you used to feel about carving the Christmas roast melt away in the warmth of the ensuing applause, and the taste of that first delicious mouthful.
Have I gone too far? Perhaps. But then I do love a bit of fun at such a special family dinner, and I’m very much looking forward to amusing my grandchildren with my
‘trick’ for the first time this year. Go on – show off at the table and enjoy yourself!