Last of the roasts from the heifer we took to the butcher last year

The cut is the ‘Eye of the Round’, not a very well known cut apparently but is cooked at high temperature for 40 minutes and left to rest for 15. So its best served rare to medium rare or when the internal temperature reaches 50C.Β 

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Heifer is gone to the butcher along with the two biggest lambs so we hope to replenish out deep freezer in the next few weeks with plenty of home grown beef and lamb.

Hopefully August will treat us to some nice weather so we can have plenty of BBQ’s to try all the beef & lamb burgers I’m getting made up.

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