Originally Posted by Fang66
Have a bunch of freeloaders
friends coming over next next weekend. Wife is handling salads, dips, appetizers, desserts, etc.
I have 2.5kg boneless lamb shoulder, 1.75kg chuck eye roast and 1.5kg pork collar butt.
Here's one plan;
Cook all of the cuts in the same pan and make one combined pan sauce.
Slow roast the lamb shoulder; score the fat, brown in a pan, rub garlic, black pepper, rosemary, then 140° C for 3 to 4 hours. I've had great success with this method many times, the low temp and long cooking keeps the meat moist and allows the connective tissue and fat to break down into lovely sticky goodness.
Salt the beef and refrigerate overnight, take out of the fridge and allow to come to room temp, brown in a pan, add cracked black pepper, add to oven after 1.5 hours, cook to internal temp of about 60° C. Remove, tent and rest.
Add the pork to the pan with about an hour left, cook together and then remove lamb/beef and increase heat to 180° C/200° C, cook for a further 30ish minutes. Remove, tent and rest.
Drain fat and reserve, make pan sauce, use fat to cook root vegetables.
cook each cut separately, make 3 separate pan sauces. Perhaps marinate the pork in something like honey/OJ/zest/sesame oil/seasoning.
Any general suggestions, tips, critiques?
What internal temp should I cook the pork?
What results cab I expect if I cook the day before, refrigerate, then slice and microwave on the day? (of course I would cook the root veg on the day).
Alternate plan 2;
As above but braise the beef in pressure cooker.