The ultimate roasting joint, well hung with plenty of flavour and enough fat to keep it moist while roasting. This rib comes from the herd of Sussex cows raised in harmony with their surrounding countryside at Park Farm in Kent, grazing on grass pastures during the summer months and on home-grown forage once winter sets in. Best for: Roasting
Diet: Grass in the summer months, hay and silage in the winter, Dry Aged: Hung for 4 weeks on the bone, Abattoir: Tottingworth Farm, East Sussex
Keep in original packaging & refrigerate. Remove from packaging & rest at room temperature before cooking.
Minimum 4 days
Brown the meat at 220°C for 20 minutes, then turn the oven down to 170°C. Allow 20 minutes per 450g for medium, 15 minutes per 450g for medium-rare and 10-15 minutes per 450g for rare.
Andy Clarke believes in low-intensity farming, rearing his herds of Sussex cows and Romney sheep on traditional grasses – a slow