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. Stand up right and roast, this will allow the fat to drip down and baste the meat ensuring a pink, juicy centre and a crispy skin. 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
Preheat oven to 230°C. Roast for 25 minutes. Reduce oven to 190°C and roast for 12-15 minutes per 450g for rare, 20 minutes per 450g for medium and 25 minutes per 450g for well done. Rest for 20-30 minutes. Serve with dollops of horseradish sauce and fluffy roast potatoes.
Andy Clarke believes in low-intensity farming, rearing his herds of Sussex cows and Romney sheep on traditional grasses – a slow