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Description

Veal CutletThe veal cutlets are grass fed and pasture raised. Sourced from South Eastern Australia. Each cutlet weighs approximately 200 grams.

marinate the beef cheeks in red wine and herbs 24 hours beforehand

pull the oven door ajar and allow the spatchcock to rest inside the oven 10 minutes

The average weight is approximately 1

Cooking Tip : Ensure that the spatchcock is at room temperature before cooking and well washed

Black Berkshire is known for its good fat coverage which assists in ensuring that the meat does not go dry during the cooking process

Ensure turkey is washed inside and out and preheat oven to 180°C

Turn the turkey halfway through cooking and replenish water every 30 minutes to stop juices from burning

Grown in Tathra Place

A classic condiment for roast and grilled lamb

Platters can be made with antipasto items

Remaining baking time will depend on the size of the meat

have the right balance of both vinegar and sweetness

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