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Review your spitting image

20 July 2006

Further to the masterclass on spit-roasting a chicken (Caterer, 6 July 2006, page 26), your readers may be interested to know that this method of cooking actually lends itself well to red meat and pork.

Spit-roasting, or rôtisserie, cooking involves limited preparation and cooking time, yet delivers highly in taste satisfaction. But an interesting point is that, by using red meat, caterers will benefit from a far higher yield, generating more portions per cut and increasing profitability.

At the Meat and Livestock Commission (MLC), we have conducted extensive research into the various cuts of pork, beef and lamb that are ideal for this type of cooking and which achieve the best texture and flavour.

Pork, in particular, cooks exceptionally well on the rôtisserie, and further research has been undertaken to determine popular marinades and seasonings which can be added to pork to enhance it for rôtisserie cooking.

All this information is available from the MLC on a CD which outlines the best practices for rôtisserie cooking. The CD costs £5 and is available by calling 01908 844114. However, I will send a free copy to the first 10 caterers to e-mail me at richard_fagan@mlc.org.uk.

Richard Fagan
Foodservice development manager, Meat and Livestock Commission

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