So how was everyone's Christmas dinner then? Mine was quite superb, if I do say so

[Sir C]

Yes, I don't know whether it's better to start small or big? What sort of thing were you thinking of?

Might be worth practising on the more forgiving (cheaper) cuts? Bone a pork belly, bone and butterfly a shoulder of lamb, that sort of thing.

I'll wear the latex gloves, of course, lest my fingers take on that raw meaty smell.

[Burney]

Might be worth practising on the more forgiving (cheaper) cuts? Bone a pork belly, bone and butterfly a shoulder of lamb, that sort of thing.

I'll wear the latex gloves, of course, lest my fingers take on that raw meaty smell.

Speaking from experience, boning out a pork belly is a significant pain in the hole. Have never butterflied a shoulder of lamb, but have done a leg of lamb, which is a comparative doddle. Basically, I think the trick is to know the shape and whereabouts of the bone(s)
before you begin rather than just hacking away by feel.

I imagine this advice also applies to surgery.

[World's End Stella]

A good rib of beef is definitely the way to go for Christmas if you ask me. It's delicious, everyone likes it, you can have Yorkshire puddings with it and it isn't fücking turkey - all the things you need. It seems genuinely bizarre on the biggest feast day of the year to choose to eat something that isn't as nice as roast beef just because it's sort of traditional. Fück that imo. Next year I'm having beef - and all the years after that.
I'll buy a Bernard Matthews frozen turkey crown for anyone who insists on turkey. It's all the fückers deserve.

We have beef and ham on the 27th, typically, when the rest of the family arrives. Turkey on the 25th, the 26th is all about leftover turkey, cheese and loads of nibbly bits which require virtually no cooking. Then ham roasted with mustard and brown sugar and a joint of ribeye slow roasted medium rare with bone marrow sauce, roasties, yorkshires etc on the 27th.

You see, in the WES household our palates are distinguished enough that we can appreciate a wide variety of textures and flavours in no small part because we cook them correctly.

[World's End Stella]

was fore rib indeed mmmmmmmmmmmmmmmm

The problem with rib of beef is that the bits outside the eye aren't very nice and it's a bugger to carve the thing.

Much better just to get a boned joint of sirloin, ribeye or even wing rib. Stick a thermometer in it and cook it at 60C until it's about 57C internally. Make gravy or red wine sauce or whatever tickles your fancy separately.

Easy to prepare, easy to cook, easy to carve and you can spend the additional free time getting hammered.

[Sir C]

The problem with rib of beef is that the bits outside the eye aren't very nice and it's a bugger to carve the thing.

Much better just to get a boned joint of sirloin, ribeye or even wing rib. Stick a thermometer in it and cook it at 60C until it's about 57C internally. Make gravy or red wine sauce or whatever tickles your fancy separately.

Easy to prepare, easy to cook, easy to carve and you can spend the additional free time getting hammered.

Jesus Titty Christ. What you want is baby food, basically.

[World's End Stella]

Jesus Titty Christ. What you want is baby food, basically.

Says the man who prepares meat for roasting while wearing white rubber gloves.

[Sir C]

Says the man who prepares meat for roasting while wearing white rubber gloves.

Latex, you ignoramus.

[World's End Stella]

Latex, you ignoramus.

Gay.As.F*ck.Either.Way. NTTAWWIT

And whilst you may be prepared to offer your holiday guests all the unpleasant bits around the eye whilst bathed in sweat from the appalling effort required to carve the bloody thing, some of us insist on our guests receiving a more sophisticated offering.

Latex my pasty white arse.