Enhance the flavour of your roast with rubs and bastes Rosemary, thyme and lemon Rub the roast with a mix of salt, pepper and chopped fresh rosemary and thyme leaves before cooking. As the roast cooks, baste it with this easy mix – combine a splash of olive oil, the grated rind and juice from one lemon and a little more chopped rosemary and thyme leaves. Mustard, orange and honey Rub the roast with a mix of salt, pepper and a little seeded mustard before cooking. As the roast cooks baste it with this mix – combine a splash of olive oil, the grated rind and juice from one orange, a small dollop of seeded mustard and a good drizzle of honey. Peppercorn and garlic Make a peppercorn rub; drain a small can of green peppercorns, crush the peppercorns lightly. Combine with 2 cloves crushed garlic and about 60g slightly crushed dried black peppercorns. Rub the roast with oil and spread the peppercorn mix over the meat. Baste with the pan juices.
Butcher’s tips for the best cuts for roasting Beef in, fillet/tenderloin, Rib eye/scotch fillet, rump, sirlo e, standing rib roast eye round, blade, oyster blad and silverside (uncorned). Veal d loin, rack, Leg, shoulder, boned and rolle fillet and rump.
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