Swap: Roast forerib
of beef for roast leg of pork Save: 70 calories per 100g
A A double sirloin B The forerib
C The top rump D A whole fillet steak
On Sundays, they wheel out the carving trolley and diners can tuck into slices of Buccleuch forerib
I couldn't resist the roasted forerib
of Derbyshire beef, cooked to my liking, which was accompanied by a hearty Yorkshire pudding and a selection of al dente cabbage, broccoli and miniature carrots.
As long as the meat has been properly hung, topside is every bit as good and much cheaper than sirloin and forerib
Depth of forerib
. Notice the depth of flank on the front quarter, We'd like to see maybe perhaps a little more muscle mass on the rear flank.
But there are daily changing regional specialities, such as Caribbean jerk chicken, creole shrimps or seafood gumbo as well as excellent curries and a Sunday treat of forerib
If you roast a forerib
of beef on Christmas Day, then slices of cold beef are perfect for Boxing Day lunch.
Go for extra lean mince from the supermarkets and choose a topside joint rather than sirloin or forerib
of beef (per lb), pounds 2.01; shitake mushrooms (100g), 79p; Ross Oven Crunchies (680g), 69p.
For a succulent roast, go for beef rib (also called forerib
The thought of whole, aged forerib
of beef, on the bone of course, makes the whole family salivate with anticipation.'' The tradition for turkey can be traced back to King James I.