How to Cook Large Pieces of Meat

Step 1: Large Cuts
There is nothing as nice as a large cut of meat for a dinner party or holiday dinner.

Step 2: Whole Chicken
With the whole chicken it is already tender so you will not need to cook it long. Tie up the legs and tuck the wings under the front. Season the bird and cook it through until the inside measured temperature at the thigh is around 170 degrees. Another way to tell if it's done without the thermometer is to pick up the bird with some large tongs and look to see if the juice runs clear. If it's clear the bird is cooked. Cook the chicken on a roasting tray or even better use a bed of veggies that act as tray and as an aromatic.

Step 3: Prime Rib
Roast the beef right on the bone the bones will act as your tray. Take advantage of the fat on the beef by searing it in a hot pan, you’ll wind up with a beautiful golden crust. Then flip it back on the bone on the sheet put in the oven at about 350°. Cook the beef to medium rare or about 120°.

Step 4: Leg of Lamb
Remove the lower portion of the bone of the leg of lamb(if it's not gone already) and stuff the cavity with fresh rosemary, olives or whatever you like. Rub the whole leg with olive oil, salt and spices and then truss it up with string. this will not only seal in the flavor but it will give the leg a nice shape making it easier to carve. Sear it like the beef and cook at 350° to an internal temperature of about 120°.

Step 5: Pork Shoulder
Comes from a tougher part of the pig so were not going to roast this cut. Season the meat and get a large casserole pot, throw in some veggies and some stock and cook it really slowly on low heat. You will want to cook the pork for 2 .5 to 3 hours. You could also throw this on the grill but again low and slow.

Items You'll Need for this GMC Trade Secret

• Whole Chicken
• Prime Rib
• Leg of Lamb
• Pork Shoulder
• Veggies
• Rosemary
• Olive Oil
• Salt
• Pepper
• Rosemary