I rotate weekly with lamb, beef chicken and pork. Keeps it interesting. The cuts I use also vary. Every so often I'll throw in a venison, pheasant, duck etc etc for some fun
Before roasting, make quite a few knife holes all over, and push in a sliver of garlic, small sprig of rosemary and anchovies. Use the oil from the tin to rub over the joint too. Yum.
That gammon sounds so good my mouth is watering, think I'll buy some on the way home!
I couldn't possibly choose, Beef instantly pops into my head, then I think about chicken and how good chicken skin is, but then there are things like the gammon... God I'm hungry.
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