A 4 or 5-Bone Ribeye of Beef is covered with crispy Bacon. Then covered with Lamb Backstraps, then covered with Pork Belly Skin On for Crackle. All coated in Mondo Spice.
Serves 10 to 20 persons
minimum net weight 5.5kg
Beef Ribeye, Bacon, Lamb Backstrap, Pork Belly, Extra Virgin Olive Oil, Mondo Spice Mix (Organic Lake Salt, Black Pepper, Paprika, Rosemary, Thyme, Basil, Marjoram, Oregano, Sage).
Remove all glad wrap, paper or cryovac bag from the product. We recommend that all spiced and salted roasts are stored at room temperature for 2 hours prior to cooking. Cook the roast on one of the Oven Racks with the Tray sitting further down to catch drippings, to allow complete surrounding my heat. At 180°C for the first 1 – 1¼ hours, then lower the temperature to 150°C for 1 to 2 hours more, to an internal temperature of 55°C (for Rare) 60°C (for Medium) 70°C (for Well Done) (measured with a meat thermometer). Allow to rest for 20 minutes in alfoil before carving.
Note: String not edible.
Cooking time approx. 2 ½ – 3 ½ hrs
Mondo Butchers has Meat Thermometers available for purchase, see equipment for more information.