If you're using smaller cut vegetables, you'll want to add them during the last three hours. Transfer the roast and vegetables to a serving ... when a fork goes in easily and twists of tender threads ...
Should I buy a cut that is on the bone, and is lean better than fat pork. I have heard there is a very cheap cut called 'hand' of pork - do you know if this is a suitable cut for braising?
A hand is the top half of the foreleg and makes the most succulent of suppers. Most small butchers will know what you mean, though the supermarkets may be less sure. I have roasted one before now ...
also known as standing rib roast, is a cut from the primal rib section of a cow with rich marbling and a large eye in the center. Along with the thick fat cap at the top, prime rib is a tender ...