T 'is the season to enjoy a tender and juicy Christmas roast. Step aside turkey. This year we’re focusing on other sumptuous roasts such as roast beef, rack of lamb and beef Wellington. Three chefs give us their expert tips on how to choose the roast that’s best for you and cook it stress-free to impress your guests.
THE RIGHT CUT
So how does one choose the ideal cut of beef and lamb? “Before deciding on your choice of cut, always consider the preparation method and cooking duration. For instance, if you’re serving your dish medium-rare, opt for cuts with marbling since the fat within the muscle will not melt away. But if you are looking to braise or roast your
