Preparing Joints
Some joints, such as the rib shown here, have thick outer layers of fat which need trimming before cooking.
Trim the fat from the underside of the joint. Leave a thin layer on the surface to help keep the flesh moist.
Some joints, such as the rib shown here, have thick outer layers of fat which need trimming before cooking.
Trim the fat from the underside of the joint. Leave a thin layer on the surface to help keep the flesh moist.