How To Choose A Cut Of Meat For Roasting

Hi, welcome to Godfrey's. I'm Chris Godfrey and today I'm going to be showing you a few of my tips about meat. I've been running this shop in Highbury for the last thirty years, and it's been in my family for over a hundred years.

How to choose a piece of meat for roasting: The first, and most important thing, is the amount of people you're going to be feeding. If you're going to be feeding a lot of people you're going to want a bigger joint and you're going to want it to be thicker.
If you're going to be feeding a smaller amount of people, say 2 or 3 - up to 4 even 5, you can use a loin of pork because it's thinner and you get more crackling in your sauce, and it's easier to cook for a small amount.

Whereas if you took a piece off a leg, it's going to be too thick, it's going to be more like a steak, so it's going to be easier to cook. In beef, the great thing if you've got something like a dinner party, is ribeye beef. Look how malleable that it, that's incredible.

See the quality of that. That would look great on any table. Well, that is a big joint.

Then you're looking at about 4 people upwards. Then there's also potroast as well, like brisket, an underrated cut which is easy to cook. You put that in the oven on a low heat, in some beef stock, and forget about it.

It just comes out, just falls to pieces. Brilliant, brilliant piece of beef. If you're not a person that likes rare beef - brisket.

Because it's one of those cuts that eats well cooked. You can put it in there for four hours, three hours, or on a low heat and it'll be absolutely tender as hell. Lamb: If you're going for a lot of people, 6 people, a leg! Half a leg, 4 people, and if you've got less people, 2 people, what you want to be doing is looking for a rack of lamb, like that.

A rack of lamb, you can take half of that or you can do it in three bones. You can feed one person roast with that, you can feed up to 6 people one of those. It's quite versatile and it's going to be nice, the rack.

Brilliant.