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Bred and fed on Dartmoor Naturally
1kg roasting joint
1 large garlic clove crushed
1 onion finely chopped
125ml red wine
salt and freshly ground black pepper
Pre heat oven to 240 C/ gas 9.
Place joint in roasting dish.
Season well, rub garlic into joint. Add onion and red wine to dish.
Place the dish on the top shelf of the oven and roast for 5 mins.
Reduce the oven to 200c/gas 6 and continue to cook for 25 to 30 mins.
The roast will be rare, tender and still pink.
If you like medium, leave it in the oven for a further 5-10 mins.
An onion gravy made from juices left in pan.
or a sauce made by adding 250ml natural yogurt and a bunch of tarragon leaves roughly chopped to the roasting juices left in the pan mix well.
In the Tartarsan region of Russia, horsemeat is described as ‘Tartar’s Viagra’.