What is the best meat for a mini roast?

Lamb? Chicken? Turducken? Beef? Camel?

What about spices, seasoning and possible stuffing?

http://recipes.coles.com.au/recipes/426/honey-mustard-mini-roast-with-peperonata/

Oooo – that would do for a modest midnight supper

Boneless lamb minirosat and the seasoning is already done, in the deli section of the stupormarket

>What is the best meat for a mini roast?

Whatever you fancy at the time. Mini-roasts can be delicious done in a roasting tin in a domed charcoal BBQ, with carefully selected woods to get the coals going and add wood-smoked flavour.

We only have a gas BBQ (which roasts) with a little smoker box as an accessory. Need to jury rig the smoker box since it’s not quite working to plan.

Upper leg of roadkill youngish kangaroo. Wrap in three layers of aluminium foil along with soy sauce and minced garlic. 3-ish hours covered in glowing coals on edge of camp fire. Cooked until you can smell it. Lovely, soft tasty roast. Nearly free, too.

Elephant.

But more seriously, I buy chicken marylands and roast them on a cast iron pan in the oven. Easy for two, takes around half an hour to cook, and if you don’t mind the saturated fats, you can pop some parboiled/microwaved bits of potato and pumpkin in there too for an even more roast effect. I sprinkle the tops with some garlic salt. (From a jar. You could rub with your own garlic and olive oil if you want)

buffy said:

Elephant.

But more seriously, I buy chicken marylands and roast them on a cast iron pan in the oven. Easy for two, takes around half an hour to cook, and if you don’t mind the saturated fats, you can pop some parboiled/microwaved bits of potato and pumpkin in there too for an even more roast effect. I sprinkle the tops with some garlic salt. (From a jar. You could rub with your own garlic and olive oil if you want)

Sounds tasty buffy.

Wallaby

Best and easiest roast i cook

>I sprinkle the tops with some garlic salt. (From a jar. You could rub with your own garlic and olive oil if you want)

Or, cut the skin and insert sliced garlic and chopped lovage under it. Baste with a good white wine with thyme & tarragon etc.

My Mum used to put stuffing between lamb chops, held together by skewers and roast with veges, excellent! I miss my Mum.

bob(from black rock) said:

My Mum used to put stuffing between lamb chops, held together by skewers and roast with veges, excellent! I miss my Mum.

That sounds mouthwatering!

I bet you miss a Mum that cooks like that.