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Unread 07-09-2011, 07:20 PM   #9
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Join Date: 04-02-09
Location: North coast. NSW. AU
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I do a whole yearling rump at 375F, heavily sprinkled with sea salt, fresh ground black pepper, some fresh roasted and ground fennel seed, and a bit of curry powder.
It gets sliced before serving, and that's the only time it sees a knife. Forks only needed at the table.
Cooked to medium rare, but the shape of a whole rump means there will always be a smaller corner that cooks more than the main body. It's always the cooks treat, but I couldn't eat a whole plate of meat cooked like that if someone held a gun to my head. It's crunchy, but dry, and if not for the seasoning would go to the dog.
Beats me why people deliberately want to produce meat that is dry.
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