|
It was okay.
But given that I had to explain the cooking method about 5 times, okay wasn't really good enough.
All commented on how moist it was, and how enjoyable, but I knew it could have been better, so I was disappointed. Yes, I was vindicated in that the 8 hour cooking time did not dry the meat out - quite the reverse - but it's something I need to work on.
Not quite a fail - and the potatoes were lovely! - but not a meal people will still be talking about at Christmas. Which was the [ridiculously high] standard I set myself.
V, we just cook smaller joints of meat in this country I think!
My shoulder had a good layer of fat on it, got great crackling off the top with white fat still left underneath. My guess would be that it needed an hour or so more to really break down. Just under 2kg was enough for four of us (including second helpings!) with enough left over for Grandad's sandwich tomorrow. And a bit more too.
|