Ingredients
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Method
-
Scoring
Pat the meat dry and score the skin with a sharp knife about 1 cm apart, taking care not to cut into the flesh.
10 min -
Salting
Rub the skin thoroughly with coarse salt, making sure some gets into the scored lines.
5 min -
A bed of vegetables
Arrange the onion, carrot, parsnip and celery on the base of the roasting tin, then place the meat on top, skin side up.
5 min -
Slow roasting
Heat the oven to 200°C on fan setting and roast the meat slowly for about 1 hour.
60 min -
Crisping the skin
Increase the temperature to 225°C and roast for a further 20 minutes or so, until the skin is crisp. The internal temperature should reach about 65°C.
20 min -
Resting and serving
Remove the roast and rest it, loosely covered, for about 15 minutes, while you boil the potatoes. Slice thinly to serve.
15 min
| Nutrient | Total (4 people) | 1 people |
|---|---|---|
| Energy | 3 440 kcal | 860 kcal |
| Fat | 101 g | 25 g |
| of which saturates | 35 g | 8,7 g |
| Carbohydrates | 212 g | 53 g |
| Protein | 401 g | 100 g |
| Fibre | 31 g | 7,8 g |
An estimate calculated from the raw weight of the ingredients. Not included: salt. Calculated with approximate data: onion, parsley root. Source: USDA FoodData Central.
Allergens and diets Based on the ingredients, it shows which common allergens the recipe contains and which diets it suits (e.g. gluten-free, dairy-free). For sensitive digestion, high-FODMAP and lactose-containing ingredients are listed separately. For information only; always check the actual products.
Diéta-típus:
- High-protein Adagonként kb. 100 g fehérje; az energia kb. 48%-a fehérje.
A számok a hozzávalókból becsült adagonkénti értékek, tájékoztatók.
Contains: celery
For sensitive digestion: onion (high-FODMAP or lactose-containing ingredients)
The labels are based on ingredient names, for information only and not medical advice. With a severe allergy or condition, check the actual products and ask your doctor.
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