Description
For a perfect roast, you need to suspend the meat above the pan so the bottom doesn’t stew in its own juices, or burn on the bottom of the roasting pan. Using a rack is especially useful with really fatty cuts of meat like Shoulder of Lamb, Turkey or Duck, or if you would like to put onions and stock below the roasting meat, so the juices drop onto them to make a delicious gravy.
Designed to be used with the 32x24cm roasting tin.
Also use as a cooling rack.
Length: 28cm
Width: 19cm
Height/Depth: 1.5cm
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