Just a quickie really, doing a sunday roast the meat is cooked but it looks very pale compared to UK roast beef is this normal? tastes lovely.
Top side by the way.

You have the oven on??? Are you mad???

Sorry can't help with the roast, topside always looks a bit insipid to me anyway, I always buy rib.

If its tender... Its cooked...

We buy a huge rump, put it on at 95 degrees c for 18 hrs... Comes out bootiful, dark on the outside, tender as...

But no oven on today... Bunged everything in the slow cooker...

Just about to sit down to Roast Lamb with roasted veggies, all done on the BBQ as it's way to hot to cook inside

Interesting way to do it. Must try that sometime.

How big a rump do you do that with ?

Sounds like something I should try. The rumps we normally buy are about 6kg each.

We have 38 degrees here in Perth today, have had 35+ for the last 8 days and same forecast for the next 6. Only mental people (yes Deb68 that means you ) have their ovens on in this weather.

Oven might have been on,but we all swimming around in pool while it did it's thing
The meal was ok, gravy is a bit bland over here, veg was nice and spuds are a little tastless also, we had to try it atleast once

We just had some Wagu topside and it was lush, not too exy either. Only 25C here in Sydney city so good for winter food!

Buy royle potaoes next time.wash but dont peel them.cut them in halves or quarters.Im not even going to get in to the discussion about gravy as there is already one on another thread.

The thought of roast dinner in the extreme heat sounds like a glutton for punishment ! Did you have soup for starters lol

We are having a stew for supper

P.S. is gravy this poor?

How did you make it?

6 - 8kg is an ideal size... Didnt believe it would work til I tried it... If you have a fan oven then 85 degrees c will do it...

If the rump is bigger then it'll take a bit longer...

You can get Bisto from the uk food shops - worth it IMHO.