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How to roast a whole piece of meat

Jana G.Jana G.
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Meat roasted in one piece is not only delicious, but also a dish that is served in a special dish, with properly selected garnishes that enrich it’s taste.

In the cuisine of many nations, there are recipes for roasting a whole piece of meat that have their subtleties, to get it tasty and tender. Usually, a piece of boneless pork, beef or lamb is prepared.

The meat is to be benign and in the preparation, you use selected spices to make it tasty and spicy. Meat may be infused with pepper, bay leaf, garlic, onions and others.

grilled meat

In addition to serving as a main dish, it makes great sandwiches after cooling and being cut into slices. To prepare the meat takes several hours, but the result is worth the effort and wait.

For roasting a piece of meat weighing about 3 kg, you needed 1 cloves of garlic, ground pepper, salt and water. Prepare flavorful marinade with 100 ml water, 1 teaspoon salt, ½ teaspoon ground black pepper, pressed garlic. Leave the mixture for one hour.

Take the piece of meat you choose and wash it well with a strong stream of cold water. Use a cloth to pat- dry it. Put some of the mixture evenly into the meat, making tiny incisions in the meat with a sharp knife and fill it with a small spoon.

With the rest of the mixture, rub the meat well on all sides and place in a suitable size tray. Place in a preheated 200 degree oven and bake until it has a golden crust.

Then, reduce to 160 degrees. Continue to cook the meat, constantly watering it with the juice separated from it. The meat is fully ready when clear juice comes out, after spiking it.