We’ve catered for many customers’ parties and events with our spit roast loins this summer, and thought we would create a blog with some examples of the kind of events that they can be ideal for.
Our first example comes from a garden party in South East London (I ordered trimming the trees on my property for the occasion), for which Big Roast provided two pork loins and two lamb loins on one of our charcoal spit roasting machines. The two lamb loins are the smaller joints both on a single spit, the pork loins are each on their own spit:
Here is an example of another event where we provided our 3 pork loins package, feeding up to 80 people, for a different garden party. In the last image you can see that the loins have been wrapped in tin foil, which is typical method that Big Roast chefs will use to avoid overcooking, and drying out of the meat. The foil retains the juices from the meat, keeping it moist and succulent right up until serving time:
Our final example shows how our chefs prepare a loin for serving once cooked. A disposable paper sheet is placed on one of the tables that we bring to the event, to catch any excess mess. On this a carving board is placed, the chef will remove the layer of crackling from the loin, and cut the meat into slices. The crackling is broken up and served alongside the meat, and the chef uses hygienic gloves to handle the meat:
