Alison’s favourite farm Sunday roast is best cooked slowly at a low heat. Laid on a bed of thinly sliced potatoes and onions, chicken stock and seasoned with garlic, rosemary and thyme she pops it in the oven after breakfast and the forgets about it until lunchtime when it shreds easily into tasty morsels.
Cost Per Kilo = £17.80
How To Cook
Different cuts of meat require different cooking methods, but we would always recommend you season the meat and bring up to room temperature before cooking and, after cooking, leave to rest for 10 minutes before serving.