{"id":6502,"date":"2025-11-26T11:00:00","date_gmt":"2025-11-26T14:00:00","guid":{"rendered":"https:\/\/euamoonatal.com\/?p=6502"},"modified":"2026-10-15T01:36:20","modified_gmt":"2026-10-15T04:36:20","slug":"five-meat-recipes-for-new-years-eve","status":"publish","type":"post","link":"https:\/\/euamoonatal.com\/en\/five-meat-recipes-for-new-years-eve\/","title":{"rendered":"Five Meat Recipes for New Year&#8217;s Eve"},"content":{"rendered":"<html><body><p class=\"summarization\"><strong>Five New Year\u2019s Eve meat recipes: roast picanha, citrus-marinated pork leg, glazed ham, beef fillet in red wine sauce and rack of lamb. Find ingredients, preparation steps, variations and practical advice on portions, cooking and serving your festive meal.<\/strong><\/p>\n<p>These <strong>New Year\u2019s Eve meat recipes<\/strong> offer five flavoursome centrepieces, with preparation advice and variations to help you plan your celebration. Which would you choose?<\/p>\n<p><\/p>\n<h2>Choosing Meat for New Year\u2019s Eve<\/h2>\n<p><img decoding=\"async\" src=\"https:\/\/euamoonatal.com\/en\/wp-content\/uploads\/2026\/10\/raw-meats-arranged-on-separate-platters-6502-1.webp\" alt=\"Raw meats arranged on separate platters\" title=\"Raw meats arranged on separate platters\"><\/p>\n<p><strong>Practical tip:<\/strong> work out portions and choose cuts that suit your available cooking time and number of guests.<\/p>\n<p><strong>What to Consider When Choosing a Cut<\/strong><\/p>\n<ul>\n<li><strong>Marbling:<\/strong> fat within the meat can contribute flavour and juiciness. Match the cut\u2019s structure to the cooking method rather than choosing on marbling alone.<\/li>\n<li><strong>Freshness:<\/strong> check the use-by date, packaging and storage instructions. Colour alone cannot establish safety; reject meat with a sour smell or sticky surface, but do not rely on smell to override a use-by date.<\/li>\n<li><strong>Portions:<\/strong> as a shopping guide, allow 200\u2013250 g of raw boneless meat per adult with plenty of sides, or 300\u2013350 g when meat is the main attraction. Adjust for appetites, bones and other dishes.<\/li>\n<li><strong>Budget:<\/strong> balance premium cuts such as picanha or fillet with economical shoulder or chuck. These cuts need different cooking methods and should not simply share one roasting time.<\/li>\n<li><strong>Cooking time:<\/strong> fillet medallions and sirloin steaks cook relatively quickly. A large pork leg needs much longer; rack of lamb is generally a quicker roast.<\/li>\n<li><strong>Guests\u2019 needs:<\/strong> provide suitable alternatives for vegetarians, children and anyone with allergies or other dietary requirements.<\/li>\n<\/ul>\n<p><strong>Shopping Step by Step<\/strong><\/p>\n<ol>\n<li><strong>Make a list:<\/strong> note the cuts and quantities before visiting the butcher or supermarket.<\/li>\n<li><strong>Ask the butcher:<\/strong> explain your cooking method and request appropriately sized cuts.<\/li>\n<li><strong>Check the source:<\/strong> buy from a reputable supplier and inspect the labelling, including use-by and storage information.<\/li>\n<li><strong>Compare prices per kilogram:<\/strong> compare similar cuts and account for bones and trimming when judging value.<\/li>\n<li><strong>Plan ahead:<\/strong> buying fresh meat a day or two before cooking can be convenient, provided its use-by date allows it. Freeze earlier purchases promptly if suitable, following the label.<\/li>\n<\/ol>\n<p><strong>Storage and Preparation Ahead<\/strong><\/p>\n<ul>\n<li><strong>Refrigeration:<\/strong> keep raw meat covered on the bottom shelf, separate from ready-to-eat food, in a fridge at 5\u00b0C or below. Follow any stricter label instructions.<\/li>\n<li><strong>Freezing:<\/strong> wrap securely, label with the cut and date, and thaw in a leakproof container in the fridge. A large joint can take longer than 24 hours; allow enough time for complete thawing.<\/li>\n<li><strong>Marinating:<\/strong> a few hours can add surface flavour. Longer marinating does not reliably tenderise a tough cut throughout; slow cooking may still be necessary. Keep the meat refrigerated within its use-by date.<\/li>\n<li><strong>Preparing ahead:<\/strong> do not partially cook meat and store it to finish later. Either cook continuously until done, or cook fully, cool promptly, refrigerate and reheat thoroughly once when needed.<\/li>\n<\/ul>\n<p><strong>Cuts and Cooking Methods<\/strong><\/p>\n<ul>\n<li><strong>Picanha:<\/strong> roast this Brazilian rump-cap cut whole or barbecue thick steaks; serve with chimichurri.<\/li>\n<li><strong>Pork leg:<\/strong> slow-roast with citrus flavours and glaze towards the end.<\/li>\n<li><strong>Cooked ham:<\/strong> a honey and fruit glaze gives a festive finish. Brazilian tender is a prepared ham product; check that yours is fully cooked.<\/li>\n<li><strong>Beef fillet:<\/strong> sear and finish cooking in the oven or pan for a tender centrepiece.<\/li>\n<li><strong>Rack of lamb:<\/strong> roast with garlic and herbs for an aromatic alternative.<\/li>\n<\/ul>\n<p><strong>Substitutions and Alternatives<\/strong><\/p>\n<ul>\n<li>If picanha is unavailable, try sirloin or flank steak for grilling, adjusting the preparation and cooking time to the cut.<\/li>\n<li>For a more economical meal, choose shoulder or chuck and a suitable slow-roasting or braising method.<\/li>\n<li>Smoked cooked ham offers another flavour with relatively little preparation. Read the label: raw gammon needs a full cooking method and cannot replace ready-to-eat ham in a short glazing recipe.<\/li>\n<\/ul>\n<p><strong>Before You Start<\/strong><\/p>\n<ul>\n<li>Confirm quantities for your guests and side dishes.<\/li>\n<li>Allow time for seasoning or refrigerated marinating.<\/li>\n<li>Plan oven space, equipment and cooking schedules.<\/li>\n<li>Identify and prepare alternatives for dietary requirements.<\/li>\n<\/ul>\n<p><strong>Final planning tip:<\/strong> combine straightforward dishes with one or two more elaborate choices, rather than trying to cook every centrepiece at once.<\/p>\n<h2>Essential Techniques: Searing, Roasting and Grilling<\/h2>\n<p><img decoding=\"async\" src=\"https:\/\/euamoonatal.com\/en\/wp-content\/uploads\/2026\/10\/pan-searing-roasting-and-grilling-meat-6502-2.webp\" alt=\"Pan-searing, roasting and grilling meat\" title=\"Pan-searing, roasting and grilling meat\"><\/p>\n<p>These <strong>practical cooking techniques<\/strong> help you develop flavour and control doneness. Use the correct method for each cut, check its temperature and allow an appropriate resting time.<\/p>\n<p><strong>Searing: Why and How<\/strong><\/p>\n<p>Searing creates a browned, flavoursome crust; it does not seal juices inside the meat. It can be the first stage before roasting or part of cooking a thin cut in a pan.<\/p>\n<ol>\n<li><strong>Pat dry:<\/strong> remove surface moisture with kitchen paper to encourage even browning.<\/li>\n<li><strong>Season:<\/strong> add salt and pepper shortly before cooking, or use a planned dry-brining method in the fridge. Salting ahead is not automatically a cause of dry meat.<\/li>\n<li><strong>Heat the pan:<\/strong> use a heavy frying pan suitable for high heat. It should be hot enough to brown the meat without producing clouds of smoke.<\/li>\n<li><strong>Choose suitable fat:<\/strong> rapeseed oil, sunflower oil or clarified butter can help with browning. Avoid overheating any fat.<\/li>\n<li><strong>Allow browning:<\/strong> give each surface time to colour, often around 1\u20133 minutes depending on the cut and heat. Reduce the heat if the fat or seasoning starts to burn.<\/li>\n<li><strong>Finish cooking:<\/strong> transfer thicker cuts to the oven, or finish in the pan, adding butter, herbs and garlic at a lower heat if using them.<\/li>\n<li><strong>Rest:<\/strong> leave the cooked meat for roughly 5\u201315 minutes, according to size, before carving.<\/li>\n<\/ol>\n<p><strong>Roasting: Timing and Technique<\/strong><\/p>\n<p>Roasts can make planning easier, but cooking time depends on the cut, size and oven. A clean food thermometer is more useful than time alone.<\/p>\n<ol>\n<li><strong>Preheat:<\/strong> long, slow roasts may use roughly 140\u2013170\u00b0C conventional oven heat, while smaller roasts may use 180\u2013200\u00b0C. Follow the specific recipe and adjust for a fan oven.<\/li>\n<li><strong>Use a roasting rack:<\/strong> where appropriate, place the meat above the tray so heat can circulate.<\/li>\n<li><strong>Season ahead:<\/strong> marinate or dry-brine in the fridge within the meat\u2019s use-by date. Marinades add flavour but do not replace the cooking needed to soften tough connective tissue.<\/li>\n<li><strong>Sear if required:<\/strong> brown the meat in a hot pan, then transfer it directly to the oven to continue cooking.<\/li>\n<li><strong>Baste or cover as needed:<\/strong> use the hot roasting juices and cover with foil during part of cooking if the surface is colouring too quickly.<\/li>\n<li><strong>Check the centre:<\/strong> insert a clean probe into the thickest part, avoiding bone. Reach the required temperature and holding time before removing meat that must be cooked through; do not assume resting will make up a shortfall.<\/li>\n<li><strong>Rest:<\/strong> loosely cover the cooked joint with foil for about 10\u201320 minutes before carving.<\/li>\n<\/ol>\n<p><strong>Grilling: Managing the Heat<\/strong><\/p>\n<p>A barbecue adds charred flavour, while a kitchen grill provides strong overhead heat. Both require close attention to avoid a burnt exterior and undercooked centre.<\/p>\n<ol>\n<li><strong>Create two heat zones:<\/strong> on a barbecue, use direct heat for browning and indirect heat to finish thicker cuts.<\/li>\n<li><strong>Clean the grate:<\/strong> remove residue and any loose brush bristles before cooking; oil lightly if needed, following the equipment instructions.<\/li>\n<li><strong>Brown the surfaces:<\/strong> thin cuts may colour in 1\u20133 minutes per side. Turn as needed for even cooking; there is no requirement to turn only once.<\/li>\n<li><strong>Move thicker cuts:<\/strong> finish over indirect heat until cooked appropriately throughout.<\/li>\n<li><strong>Use tongs:<\/strong> turn meat carefully. Checking with a clean temperature probe is still important and should not be avoided for fear of losing juices.<\/li>\n<li><strong>Indoor alternative:<\/strong> use the kitchen grill, adjusting distance and time to its power. Never use an outdoor barbecue indoors.<\/li>\n<li><strong>Rest and carve:<\/strong> rest cooked meat briefly and slice across the grain where appropriate.<\/li>\n<\/ol>\n<p><strong>Internal Temperatures: Doneness and Food Safety<\/strong><\/p>\n<ul>\n<li><strong>Rare beef:<\/strong> about 50\u201352\u00b0C describes culinary doneness, not a universal safe cooking target. Pink centres are only an option for intact whole beef or lamb cuts whose entire outside has been properly cooked.<\/li>\n<li><strong>Medium-rare beef:<\/strong> about 55\u201357\u00b0C is another culinary guide for those suitable whole cuts, not for minced, rolled, mechanically tenderised or skewered meat.<\/li>\n<li><strong>Medium beef:<\/strong> about 60\u201363\u00b0C describes doneness but does not by itself establish that food requiring thorough cooking is safe. Serve thoroughly cooked meat to pregnant or otherwise vulnerable guests.<\/li>\n<li><strong>Thorough cooking:<\/strong> use a centre temperature of 70\u00b0C held for 2 minutes, or 75\u00b0C for 30 seconds, where the meat must be cooked through.<\/li>\n<li><strong>Pork:<\/strong> cook through using the temperature-and-time guidance above, rather than relying on a brief reading of 63\u00b0C followed by resting.<\/li>\n<li><strong>Poultry:<\/strong> also cook thoroughly; check the thickest parts away from bone using the same temperature-and-time guidance.<\/li>\n<\/ul>\n<p><strong>Equipment and Food Hygiene<\/strong><\/p>\n<ul>\n<li><strong>Digital food thermometer:<\/strong> use a clean probe to check cooking accurately, cleaning it between checks.<\/li>\n<li><strong>Long tongs and a spatula:<\/strong> useful for handling meat safely around hot surfaces.<\/li>\n<li><strong>Roasting trays and racks:<\/strong> choose sizes that allow heat to circulate without crowding.<\/li>\n<li><strong>Hygiene:<\/strong> keep raw meat and its utensils away from cooked food. Wash hands and clean work surfaces thoroughly; do not wash raw meat.<\/li>\n<\/ul>\n<p><strong>Serving Tips<\/strong><\/p>\n<ul>\n<li><strong>Slice across the grain:<\/strong> shortening the muscle fibres can make meat easier to chew.<\/li>\n<li><strong>Serve sauces separately:<\/strong> let guests add wine sauce or chimichurri to taste.<\/li>\n<li><strong>Serve promptly:<\/strong> warmed plates help presentation, but a plate or foil does not provide controlled hot holding. If keeping food hot for service, maintain it at 63\u00b0C or above.<\/li>\n<\/ul>\n<h2>The Five Recipes at a Glance<\/h2>\n<p><img decoding=\"async\" src=\"https:\/\/euamoonatal.com\/en\/wp-content\/uploads\/2026\/10\/roast-meat-dishes-on-platters-6502-3.webp\" alt=\"Roast meat dishes on platters\" title=\"Roast meat dishes on platters\"><\/p>\n<p><strong>Roast picanha<\/strong><\/p>\n<p><strong>Roast Picanha Ingredients<\/strong><\/p>\n<ul>\n<li><strong>1.5 kg whole picanha<\/strong> \u2014 a rump-cap joint with its fat cap attached.<\/li>\n<li><strong>Up to 2 tbsp coarse salt<\/strong> \u2014 season to taste; if using fine salt, use substantially less rather than substituting spoon for spoon.<\/li>\n<li><strong>1 tbsp olive oil<\/strong> \u2014 or rapeseed oil, for browning.<\/li>\n<li><strong>Chimichurri, to serve<\/strong> \u2014 or chopped parsley and garlic with lemon juice.<\/li>\n<\/ul>\n<p><strong>How to Make Roast Picanha<\/strong><\/p>\n<ol>\n<li><strong>Prepare:<\/strong> pat the joint dry and score only the fat cap, without cutting into the flesh.<\/li>\n<li><strong>Season:<\/strong> rub with oil and salt. Keep refrigerated until you are ready to cook.<\/li>\n<li><strong>Brown all sides:<\/strong> start with the fat side for about 2\u20133 minutes, then cook every outside surface, including the ends.<\/li>\n<li><strong>Roast:<\/strong> transfer to an oven preheated to 180\u00b0C, or 160\u00b0C fan. Allow roughly 30\u201345 minutes as an initial guide, checking doneness with a thermometer. The whole-cut guidance above applies only to intact meat; rolled or tenderised meat must be cooked through.<\/li>\n<li><strong>Rest:<\/strong> loosely cover for 10\u201315 minutes, then carve across the grain.<\/li>\n<\/ol>\n<p><strong>Picanha Variations<\/strong><\/p>\n<ul>\n<li>Cut into thick steaks, season with coarse salt and barbecue, cooking every outside surface properly.<\/li>\n<li>Add garlic, oil and pepper for a short refrigerated marinade.<\/li>\n<li>Try a mustard and herb crust for a different finish; check mustard and breadcrumb allergens if using them.<\/li>\n<\/ul>\n<p><strong>Citrus-roasted pork leg<\/strong><\/p>\n<p><strong>Citrus Pork Ingredients<\/strong><\/p>\n<ul>\n<li><strong>2.5\u20133.5 kg pork leg<\/strong> \u2014 bone-in or boneless; cooking time varies with size and shape.<\/li>\n<li><strong>240 ml orange juice<\/strong> \u2014 reserve a tablespoon before it touches raw meat for the glaze.<\/li>\n<li><strong>120 ml lime or lemon juice<\/strong>.<\/li>\n<li><strong>8 garlic cloves, crushed<\/strong>, plus 120 ml olive oil for the marinade.<\/li>\n<li><strong>2 tbsp honey<\/strong> \u2014 or 3 tbsp brown sugar, reserved for glazing.<\/li>\n<li><strong>Salt and black pepper to taste<\/strong>, with optional sweet paprika and rosemary or thyme, as detailed below.<\/li>\n<\/ul>\n<p><strong>How to Make Citrus-Roasted Pork<\/strong><\/p>\n<ol>\n<li><strong>Marinate:<\/strong> mix the remaining juices with garlic, oil and seasoning. Coat the pork and refrigerate, covered, for 8\u201312 hours. Keep the honey and reserved orange juice separate for glazing.<\/li>\n<li><strong>Preheat:<\/strong> set the oven to 150\u2013160\u00b0C, or 130\u2013140\u00b0C fan.<\/li>\n<li><strong>Slow-roast:<\/strong> place on a rack over a roasting tray with the marinade and loosely cover with foil. Allow about 3\u20134 hours as a guide, checking temperature and tenderness. Baste with hot roasting juices; do not add cold raw marinade near the end.<\/li>\n<li><strong>Glaze:<\/strong> towards the end, brush with honey mixed with the reserved juice. Increase the oven to 200\u00b0C, or 180\u00b0C fan, and watch closely as the surface colours, for up to about 30 minutes.<\/li>\n<li><strong>Rest and serve:<\/strong> once the pork is thoroughly cooked, rest for 15\u201320 minutes. Bring the pan juices to a full boil before reducing and serving as sauce.<\/li>\n<\/ol>\n<p><strong>Citrus Pork Variations<\/strong><\/p>\n<ul>\n<li>Add cumin and paprika for a more pronounced spice flavour.<\/li>\n<li>Replace some orange juice with pineapple juice for a tropical flavour; do not assume it will tenderise the whole joint.<\/li>\n<li>A longer, slow cook may produce a softer texture, but temperature and tenderness must still be checked.<\/li>\n<\/ul>\n<p><strong>Glazed cooked ham<\/strong><\/p>\n<p><strong>Glazed Ham Ingredients<\/strong><\/p>\n<ul>\n<li><strong>1\u20131.5 kg fully cooked, ready-to-eat ham<\/strong> \u2014 not raw gammon.<\/li>\n<li><strong>4 tbsp honey<\/strong> \u2014 or 3 tbsp apricot jam, plus 3 tbsp brown sugar.<\/li>\n<li><strong>2 tbsp Dijon mustard<\/strong>.<\/li>\n<li><strong>6\u20138 whole cloves<\/strong> \u2014 count them and remove before serving.<\/li>\n<li><strong>Pineapple slices and preserved cherries<\/strong> \u2014 optional decoration.<\/li>\n<\/ul>\n<p><strong>How to Make Glazed Ham<\/strong><\/p>\n<ol>\n<li><strong>Preheat:<\/strong> set the oven to 180\u00b0C, or 160\u00b0C fan, unless the ham\u2019s instructions specify otherwise.<\/li>\n<li><strong>Score:<\/strong> make shallow diamond cuts in the surface and insert the cloves.<\/li>\n<li><strong>Mix the glaze:<\/strong> combine honey, mustard and brown sugar, then brush over the ham.<\/li>\n<li><strong>Heat and glaze:<\/strong> follow the ham\u2019s reheating instructions. A 20\u201330-minute glazing period may colour the surface but is not a reliable heating time for a large cold joint; check it is steaming hot throughout.<\/li>\n<li><strong>Rest and decorate:<\/strong> leave for 5\u201310 minutes, remove all cloves and serve with pineapple or the heated glaze.<\/li>\n<\/ol>\n<p><strong>Glazed Ham Variations<\/strong><\/p>\n<ul>\n<li>Try marmalade or chilli jam for a sweet, tangy or gently spicy finish.<\/li>\n<li>A little rum or brandy can flavour the glaze, but cooking does not guarantee removal of all alcohol. Omit it for an alcohol-free dish; flamb\u00e9ing is unnecessary.<\/li>\n<\/ul>\n<p><strong>Beef fillet in red wine sauce<\/strong><\/p>\n<p><strong>Beef Fillet Ingredients<\/strong><\/p>\n<ul>\n<li><strong>1 kg beef fillet<\/strong> \u2014 as one piece or five medallions of about 200 g each.<\/li>\n<li><strong>200 ml dry red wine<\/strong> \u2014 or suitable beef or vegetable stock for an alcohol-free sauce.<\/li>\n<li><strong>2 tbsp butter<\/strong> for finishing, plus 2 tbsp olive oil for searing.<\/li>\n<li><strong>1 small onion, chopped<\/strong>, and <strong>2 garlic cloves, crushed<\/strong>.<\/li>\n<li><strong>Salt and pepper to taste<\/strong>, plus 150 g sliced mushrooms if desired.<\/li>\n<\/ul>\n<p><strong>How to Make Beef Fillet in Red Wine Sauce<\/strong><\/p>\n<ol>\n<li><strong>Season and brown:<\/strong> season the beef and sear every outside surface in the oil, allowing roughly 1\u20132 minutes per side as a guide.<\/li>\n<li><strong>Cook the aromatics:<\/strong> transfer the beef directly to the oven to continue cooking while you soften the onion and garlic in the pan.<\/li>\n<li><strong>Add the wine:<\/strong> deglaze the pan, scraping up the browned residue, and reduce by about half. Use stock instead if avoiding alcohol.<\/li>\n<li><strong>Finish cooking:<\/strong> an oven at 180\u00b0C, or 160\u00b0C fan, can finish the beef. Medallions may need around 6\u201312 minutes after searing; a whole kilogram joint can need longer. Check with a thermometer and apply the whole-cut guidance above.<\/li>\n<li><strong>Finish the sauce:<\/strong> rest the cooked beef. Off the heat, stir butter into the reduced sauce, adjust seasoning and serve with the sliced fillet or medallions.<\/li>\n<\/ol>\n<p><strong>Beef Fillet Variations<\/strong><\/p>\n<ul>\n<li>Saut\u00e9 mushrooms before adding the wine for an earthy sauce.<\/li>\n<li>Use port for a sweeter, richer reduction; it still contains alcohol.<\/li>\n<\/ul>\n<p><strong>Herb-roasted rack of lamb<\/strong><\/p>\n<p><strong>Rack of Lamb Ingredients<\/strong><\/p>\n<ul>\n<li><strong>1.2\u20131.5 kg rack of lamb<\/strong> \u2014 the number of ribs varies; ask the butcher to trim it if desired.<\/li>\n<li><strong>3 tbsp olive oil<\/strong>.<\/li>\n<li><strong>2 sprigs fresh rosemary<\/strong> and <strong>4 crushed garlic cloves<\/strong>.<\/li>\n<li><strong>Salt, pepper and the zest of 1 lemon<\/strong>, plus 2 tbsp butter for basting.<\/li>\n<\/ul>\n<p><strong>How to Make Herb-Roasted Rack of Lamb<\/strong><\/p>\n<ol>\n<li><strong>Season:<\/strong> rub with oil, garlic, rosemary, zest, salt and pepper, then marinate in the fridge for 1\u20132 hours.<\/li>\n<li><strong>Brown all sides:<\/strong> sear every outside surface, allowing around 1\u20132 minutes per side. Add butter towards the end at a lower heat so it does not burn.<\/li>\n<li><strong>Roast:<\/strong> transfer to an oven at 180\u00b0C, or 160\u00b0C fan. Start checking after roughly 15\u201320 minutes; thickness and starting temperature affect the time. Apply the whole-cut guidance above rather than relying on a fixed duration.<\/li>\n<li><strong>Rest and carve:<\/strong> rest for 8\u201310 minutes, then cut between the ribs and serve with fresh herbs.<\/li>\n<\/ol>\n<p><strong>Rack of Lamb Variations<\/strong><\/p>\n<ul>\n<li>Add an herb and breadcrumb crust, checking wheat and other allergens.<\/li>\n<li>Try a refrigerated yoghurt and spice marinade for a Mediterranean-inspired variation.<\/li>\n<\/ul>\n<p><strong>For all five recipes<\/strong>: check cooking with a thermometer and slice across the grain where appropriate.<\/p>\n<h2>Roast Picanha: Detailed Recipe and Variations<\/h2>\n<p><img decoding=\"async\" src=\"https:\/\/euamoonatal.com\/en\/wp-content\/uploads\/2026\/10\/carved-roast-beef-6502-4.webp\" alt=\"Carved roast beef\" title=\"Carved roast beef\"><\/p>\n<p><strong>Roast picanha<\/strong> is a Brazilian rump-cap joint with a distinctive fat cap. Here is the preparation in more detail.<\/p>\n<p><strong>Picanha Ingredients<\/strong><\/p>\n<ul>\n<li><strong>1.5 kg whole picanha<\/strong> \u2014 with its fat cap attached.<\/li>\n<li><strong>Up to 2 tbsp coarse salt<\/strong> \u2014 adjust to taste. Fine salt packs more densely, so use much less rather than an equal spoon measure.<\/li>\n<li><strong>1 tbsp olive oil<\/strong> \u2014 or rapeseed or sunflower oil.<\/li>\n<li><strong>1 tsp ground black pepper<\/strong> \u2014 optional.<\/li>\n<li><strong>Chimichurri or chopped herbs<\/strong>, to serve.<\/li>\n<\/ul>\n<p><strong>How to Make Roast Picanha<\/strong><\/p>\n<ol>\n<li><strong>Prepare:<\/strong> pat the joint dry with kitchen paper. Keep it chilled until ready to cook; there is no need to leave it out to reach room temperature.<\/li>\n<li><strong>Score the fat:<\/strong> make shallow diamond cuts through the fat cap without cutting into the meat.<\/li>\n<li><strong>Season:<\/strong> coat lightly with oil and rub salt over the surface. Add the optional pepper.<\/li>\n<li><strong>Brown:<\/strong> place the fat side in a hot, heavy pan for about 2\u20133 minutes, then brown every other outside surface, including the ends.<\/li>\n<li><strong>Roast:<\/strong> place fat-side up on a roasting rack at 180\u00b0C, or 160\u00b0C fan. Around 30\u201345 minutes is a guide only; check the joint rather than relying on the clock.<\/li>\n<li><strong>Check doneness:<\/strong> use a clean probe in the centre. An intact whole beef joint may be served pink only after all external surfaces are properly cooked. For meat requiring thorough cooking, reach the stated safe temperature and holding time before removing it.<\/li>\n<li><strong>Rest:<\/strong> cover loosely with foil and leave for 10\u201315 minutes before carving.<\/li>\n<li><strong>Carve:<\/strong> cut thin, even slices across the grain.<\/li>\n<\/ol>\n<p><strong>Picanha Variations<\/strong><\/p>\n<ul>\n<li><strong>Herb crust:<\/strong> combine breadcrumbs, garlic and herbs and press over the fat before roasting.<\/li>\n<li><strong>Barbecued steaks:<\/strong> cut thick picanha steaks, season with coarse salt and grill, properly cooking every outside surface.<\/li>\n<li><strong>Garlic and lemon:<\/strong> marinate in crushed garlic, lemon zest and juice for 1\u20132 hours in the fridge.<\/li>\n<li><strong>Chimichurri:<\/strong> serve the sauce separately so guests can add their preferred amount.<\/li>\n<\/ul>\n<p><strong>Quick Tips<\/strong><\/p>\n<ul>\n<li><strong>Quantity:<\/strong> allow roughly 200\u2013250 g raw boneless meat per adult when serving several side dishes, adjusting to appetite.<\/li>\n<li><strong>Thermometer:<\/strong> use a clean probe to check the centre accurately.<\/li>\n<li><strong>Handling:<\/strong> use tongs to turn the meat, but do not skip necessary temperature checks.<\/li>\n<\/ul>\n<h2>Citrus-Roasted Pork Leg: Detailed Recipe and Variations<\/h2>\n<p><img decoding=\"async\" src=\"https:\/\/euamoonatal.com\/en\/wp-content\/uploads\/2026\/10\/citrus-glazed-roast-pork-6502-5.webp\" alt=\"Citrus-glazed roast pork\" title=\"Citrus-glazed roast pork\"><\/p>\n<p><strong>Citrus-roasted pork leg<\/strong><\/p>\n<p><strong>Citrus Pork Ingredients<\/strong><\/p>\n<ul>\n<li><strong>2.5\u20133.5 kg pork leg<\/strong> \u2014 bone-in or boneless, with a layer of fat.<\/li>\n<li><strong>240 ml orange juice<\/strong> \u2014 reserve 1 tbsp separately for glazing before mixing the rest with raw meat.<\/li>\n<li><strong>120 ml lime or lemon juice<\/strong>.<\/li>\n<li><strong>8 garlic cloves, crushed<\/strong> \u2014 garlic paste can be used according to its strength and label.<\/li>\n<li><strong>120 ml olive oil<\/strong> \u2014 for the marinade.<\/li>\n<li><strong>2 tbsp honey<\/strong> \u2014 or 3 tbsp brown sugar, kept aside for glazing.<\/li>\n<li><strong>Up to 1 tbsp coarse salt<\/strong> \u2014 adjust to taste.<\/li>\n<li><strong>1 tsp ground black pepper<\/strong>.<\/li>\n<li><strong>1 tbsp sweet paprika<\/strong> \u2014 optional, for colour and flavour; sweet paprika is not necessarily smoked.<\/li>\n<li><strong>Rosemary or thyme sprigs<\/strong> \u2014 for the roasting tray.<\/li>\n<\/ul>\n<p><strong>How to Make Citrus-Roasted Pork<\/strong><\/p>\n<ol>\n<li><strong>Prepare the pork:<\/strong> pat dry with kitchen paper without washing it. There is no need to pierce the flesh for the marinade.<\/li>\n<li><strong>Mix the marinade:<\/strong> combine the orange juice, apart from the reserved tablespoon, with lime or lemon juice, garlic, oil, paprika, salt and pepper. Keep the honey separate.<\/li>\n<li><strong>Marinate:<\/strong> coat the pork in a covered container or food-safe bag and refrigerate for 8\u201312 hours on the bottom shelf, turning once. Stay within the use-by date.<\/li>\n<li><strong>Preheat:<\/strong> set the oven to 150\u2013160\u00b0C, or 130\u2013140\u00b0C fan.<\/li>\n<li><strong>Slow-roast:<\/strong> set the joint on a rack above its marinade and herbs. Loosely cover with foil and allow around 3\u20134 hours as an initial guide, basting with hot tray juices every 40\u201360 minutes. Larger or bone-in joints may need longer.<\/li>\n<li><strong>Check cooking:<\/strong> probe the thickest part away from bone. Pork must be cooked through: use 70\u00b0C held for 2 minutes or 75\u00b0C for 30 seconds, rather than a brief 63\u00b0C reading.<\/li>\n<li><strong>Glaze:<\/strong> near the end, remove the foil and brush with honey mixed with the reserved clean orange juice. Increase to 200\u00b0C, or 180\u00b0C fan, and watch carefully for up to about 30 minutes, preventing the sugar from burning.<\/li>\n<li><strong>Rest:<\/strong> once properly cooked, loosely cover with foil for 15\u201320 minutes.<\/li>\n<li><strong>Carve and serve:<\/strong> slice across the grain. Bring the tray juices to a full boil, reduce and strain for a sauce; add fresh orange segments if desired.<\/li>\n<\/ol>\n<p><strong>Citrus Pork Variations<\/strong><\/p>\n<ul>\n<li><strong>Spicy variation:<\/strong> add a chopped mild red chilli to the marinade.<\/li>\n<li><strong>Tropical variation:<\/strong> replace some orange juice with pineapple juice and add pineapple pieces during the final 20 minutes.<\/li>\n<li><strong>Extra spices:<\/strong> add ground cumin and coriander for a different aroma.<\/li>\n<\/ul>\n<p><strong>Practical Tips<\/strong><\/p>\n<ul>\n<li><strong>Portions:<\/strong> allow around 300\u2013350 g raw meat per adult if it is the main attraction, increasing the purchase weight where necessary to account for bone and trimming.<\/li>\n<li><strong>Check with a thermometer:<\/strong> reach the safe temperature and holding time before removing the pork. Resting is not a substitute for completing the cooking.<\/li>\n<li><strong>Use the pan juices:<\/strong> boil thoroughly before reducing to concentrate their flavour.<\/li>\n<li><strong>Food safety:<\/strong> thaw fully in the fridge, prevent raw meat juices reaching other food and clean surfaces and utensils after use.<\/li>\n<\/ul>\n<h2>Glazed Ham: Detailed Recipe and Variations<\/h2>\n<p><img decoding=\"async\" src=\"https:\/\/euamoonatal.com\/en\/wp-content\/uploads\/2026\/10\/glazed-ham-slices-with-pineapple-6502-6.webp\" alt=\"Glazed ham slices with pineapple\" title=\"Glazed ham slices with pineapple\"><\/p>\n<p><strong>Glazed ham<\/strong> offers a straightforward festive centrepiece. This recipe uses fully cooked ham, similar to Brazilian tender, rather than raw gammon.<\/p>\n<p><strong>Glazed Ham Ingredients<\/strong><\/p>\n<ul>\n<li><strong>1\u20131.5 kg fully cooked, ready-to-eat ham<\/strong> \u2014 follow its heating instructions.<\/li>\n<li><strong>4 tbsp honey<\/strong> \u2014 or 3 tbsp apricot jam.<\/li>\n<li><strong>2 tbsp Dijon mustard<\/strong> \u2014 or another prepared mustard to taste.<\/li>\n<li><strong>3 tbsp brown sugar<\/strong> \u2014 or 2 tbsp granulated sugar.<\/li>\n<li><strong>6\u20138 whole cloves<\/strong> \u2014 count them so all can be removed before eating.<\/li>\n<li><strong>Pineapple slices and preserved cherries<\/strong> \u2014 or orange slices, for decoration.<\/li>\n<li><strong>2 tbsp rum or brandy, optional<\/strong> \u2014 for flavouring the glaze, without flamb\u00e9ing. Omit if avoiding alcohol.<\/li>\n<\/ul>\n<p><strong>How to Make Glazed Ham<\/strong><\/p>\n<ol>\n<li><strong>Preheat:<\/strong> set the oven to 180\u00b0C, or 160\u00b0C fan, with a shelf in the centre, unless the ham\u2019s instructions specify otherwise.<\/li>\n<li><strong>Prepare:<\/strong> remove packaging, pat the ham dry and lightly score the surface in diamonds.<\/li>\n<li><strong>Add cloves:<\/strong> insert them at the intersections, keeping count for removal later.<\/li>\n<li><strong>Make the glaze:<\/strong> stir together honey, mustard and brown sugar. Add the optional rum or brandy if using.<\/li>\n<li><strong>Brush:<\/strong> coat the ham with about half the glaze before placing it in the oven.<\/li>\n<li><strong>Heat and glaze:<\/strong> use a foil-lined roasting tray and follow the ham\u2019s reheating instructions. Brush with more glaze every 8\u201310 minutes towards the end. A 20\u201330-minute glazing period alone may not heat a large cold ham thoroughly.<\/li>\n<li><strong>Colour the surface:<\/strong> if necessary, finish at 200\u00b0C, or 180\u00b0C fan, or briefly under the grill, watching closely. Do not place baking paper under a hot grill.<\/li>\n<li><strong>Rest:<\/strong> leave for 5\u201310 minutes, loosely covered with foil.<\/li>\n<li><strong>Slice and decorate:<\/strong> remove every clove, carve even slices and decorate with fruit. Serve any remaining glaze only after heating it thoroughly.<\/li>\n<\/ol>\n<p><strong>Glazed Ham Variations<\/strong><\/p>\n<ul>\n<li><strong>Sweet and tangy:<\/strong> replace some honey with marmalade or pineapple jam and adjust the mustard to taste.<\/li>\n<li><strong>Rum or brandy:<\/strong> use the optional spirit in the glaze for flavour. Do not flamb\u00e9, and do not assume cooking removes all alcohol.<\/li>\n<li><strong>Barbecue finish:<\/strong> a brief 5\u201310 minutes on an outdoor barbecue can add charred flavour to the heated ham. Watch the sugary glaze carefully.<\/li>\n<li><strong>Mustard and herb crust:<\/strong> mix mustard, breadcrumbs and herbs and press over the ham before its final cooking stage.<\/li>\n<\/ul>\n<p><strong>Practical Tips<\/strong><\/p>\n<ul>\n<li><strong>Portions:<\/strong> 150\u2013200 g cooked ham per adult is a generous guide; allow less if several other meats are served.<\/li>\n<li><strong>Avoid burning the sugar:<\/strong> apply the glaze in thin layers rather than one thick coating.<\/li>\n<li><strong>Check reheating:<\/strong> follow the packet and make sure the ham is steaming hot throughout. A centre temperature of 70\u00b0C for 2 minutes or 75\u00b0C for 30 seconds provides a thorough-heating check.<\/li>\n<li><strong>Extra glaze:<\/strong> heat any remainder until bubbling, then reduce as needed to serve as a sauce.<\/li>\n<li><strong>Hygiene:<\/strong> keep work surfaces clean and avoid transferring contamination from raw ingredients or used utensils to the cooked ham.<\/li>\n<\/ul>\n<h2>Beef Fillet in Red Wine Sauce: Detailed Recipe and Variations<\/h2>\n<p><img decoding=\"async\" src=\"https:\/\/euamoonatal.com\/en\/wp-content\/uploads\/2026\/10\/beef-fillet-with-red-wine-sauce-and-mushrooms-6502-7.webp\" alt=\"Beef fillet with red wine sauce and mushrooms\" title=\"Beef fillet with red wine sauce and mushrooms\"><\/p>\n<p><strong>Beef fillet in red wine sauce<\/strong> makes an elegant centrepiece. Choose a whole joint or medallions, allowing for their different cooking times.<\/p>\n<p><strong>Beef Fillet Ingredients<\/strong><\/p>\n<ul>\n<li><strong>1 kg beef fillet<\/strong> \u2014 whole or divided into five medallions of about 200 g each.<\/li>\n<li><strong>200 ml dry red wine<\/strong> \u2014 port gives a sweeter sauce; stock provides an alcohol-free alternative.<\/li>\n<li><strong>2 tbsp butter<\/strong> \u2014 for finishing the sauce. Oil does not provide the same texture or automatically make it lower in calories.<\/li>\n<li><strong>2 tbsp olive oil<\/strong> \u2014 for searing.<\/li>\n<li><strong>1 small onion, chopped<\/strong> \u2014 or 2 shallots.<\/li>\n<li><strong>2 garlic cloves<\/strong> \u2014 crushed or finely chopped.<\/li>\n<li><strong>150 g sliced mushrooms<\/strong> \u2014 optional; choose a suitable fresh variety.<\/li>\n<li><strong>Salt and black pepper to taste<\/strong>.<\/li>\n<\/ul>\n<p><strong>How to Make Beef Fillet in Red Wine Sauce<\/strong><\/p>\n<ol>\n<li><strong>Season:<\/strong> keep the beef refrigerated until ready to cook, then season with salt and pepper.<\/li>\n<li><strong>Heat the pan:<\/strong> heat the oil in a large, heavy frying pan over a medium-high heat.<\/li>\n<li><strong>Brown the beef:<\/strong> sear all outside surfaces, allowing roughly 1\u20132 minutes per side as a guide. Use tongs to handle it.<\/li>\n<li><strong>Continue cooking:<\/strong> transfer straight to an oven preheated to 180\u00b0C, or 160\u00b0C fan, while making the sauce. Do not leave partly cooked meat waiting for later preparation.<\/li>\n<li><strong>Soften the aromatics:<\/strong> reduce the pan heat, soften the onion until translucent, then add garlic for about 30 seconds.<\/li>\n<li><strong>Add mushrooms:<\/strong> if using, saut\u00e9 until their released moisture evaporates and they begin to brown.<\/li>\n<li><strong>Deglaze:<\/strong> pour in the wine or stock, scrape up browned cooking residue and reduce by about half.<\/li>\n<li><strong>Reduce:<\/strong> let the sauce bubble thoroughly and reach a light coating consistency before tasting and adjusting seasoning.<\/li>\n<li><strong>Finish with butter:<\/strong> take off the heat and stir in cold cubes of butter until glossy.<\/li>\n<li><strong>Check the beef:<\/strong> medallions may need roughly 6\u201312 minutes in the oven after searing; a whole joint generally takes longer. Check with a thermometer using the guidance above rather than assuming a short warming period completes cooking.<\/li>\n<li><strong>Rest:<\/strong> leave the cooked beef loosely covered for 5\u201310 minutes before carving.<\/li>\n<li><strong>Serve:<\/strong> slice across the grain, spoon over the sauce and add fresh herbs if desired.<\/li>\n<\/ol>\n<p><strong>Beef Fillet Variations<\/strong><\/p>\n<ul>\n<li><strong>Mushroom and port sauce:<\/strong> use port instead of red wine for a richer, sweeter finish.<\/li>\n<li><strong>Mustard sauce:<\/strong> replace some wine with cream and add 1 tbsp Dijon mustard, checking the resulting dairy and mustard allergens.<\/li>\n<li><strong>Herb and roasted garlic finish:<\/strong> add freshly roasted garlic and a little oil. Do not store homemade garlic in oil at room temperature; refrigerate prepared leftovers and use promptly.<\/li>\n<\/ul>\n<p><strong>Practical Tips<\/strong><\/p>\n<ul>\n<li><strong>Thermometer:<\/strong> medium-rare and medium temperatures are culinary preferences for intact beef with every outside surface properly cooked. Choose thorough cooking for vulnerable guests and for meat that has been rolled or tenderised.<\/li>\n<li><strong>Pan choice:<\/strong> a heavy cast-iron or stainless-steel pan helps with even browning.<\/li>\n<li><strong>Seasoning:<\/strong> season just before searing, or use a deliberate dry-brining method under refrigeration.<\/li>\n<li><strong>Glossy sauce:<\/strong> cold butter stirred in off the heat adds shine and rounds out the wine flavour.<\/li>\n<\/ul>\n<h2>Herb-Roasted Rack of Lamb: Detailed Recipe and Variations<\/h2>\n<p><img decoding=\"async\" src=\"https:\/\/euamoonatal.com\/en\/wp-content\/uploads\/2026\/10\/rack-of-lamb-with-rosemary-6502-8.webp\" alt=\"Rack of lamb with rosemary\" title=\"Rack of lamb with rosemary\"><\/p>\n<p><strong>Rack of lamb<\/strong> combines garlic, rosemary and citrus in a festive roast. Follow the steps below and adjust cooking to the actual rack.<\/p>\n<p><strong>Rack of Lamb Ingredients<\/strong><\/p>\n<ul>\n<li><strong>1.2\u20131.5 kg rack of lamb<\/strong> \u2014 rib count varies with size; a French-trimmed rack gives a neat presentation.<\/li>\n<li><strong>3 tbsp olive oil<\/strong> \u2014 for coating and browning.<\/li>\n<li><strong>4 garlic cloves, crushed<\/strong> \u2014 or garlic paste adjusted according to its strength.<\/li>\n<li><strong>2 sprigs fresh rosemary<\/strong> \u2014 chop some leaves for the marinade; thyme is an alternative.<\/li>\n<li><strong>Zest of 1 lemon<\/strong> \u2014 orange zest gives a different citrus aroma.<\/li>\n<li><strong>Salt and black pepper to taste<\/strong>.<\/li>\n<li><strong>2 tbsp butter<\/strong> \u2014 for basting during the final part of searing.<\/li>\n<\/ul>\n<p><strong>How to Make Herb-Roasted Rack of Lamb<\/strong><\/p>\n<ol>\n<li><strong>Marinate:<\/strong> rub the rack with oil, garlic, chopped rosemary, zest, salt and pepper. Cover and refrigerate for 1\u20132 hours.<\/li>\n<li><strong>Get ready:<\/strong> keep the lamb chilled until the oven and pan are ready; it need not be left out to reach room temperature.<\/li>\n<li><strong>Preheat:<\/strong> set the oven to 180\u00b0C, or 160\u00b0C fan, with a shelf in the centre.<\/li>\n<li><strong>Sear:<\/strong> brown all outside surfaces in a heavy pan, using the oil coating already on the lamb. Lower the heat before adding butter to baste, avoiding burnt butter or garlic.<\/li>\n<li><strong>Roast:<\/strong> transfer to a roasting rack in the preheated oven. Start checking after about 15\u201320 minutes, but allow longer where required by size and desired doneness.<\/li>\n<li><strong>Check temperature:<\/strong> probe the thickest meat without touching bone. Only intact whole lamb with properly cooked outer surfaces is suitable for serving pink; otherwise cook thoroughly using the guidance above. Do not deduct degrees from a safety target in anticipation of resting.<\/li>\n<li><strong>Rest:<\/strong> loosely cover with foil for 8\u201310 minutes.<\/li>\n<li><strong>Carve:<\/strong> cut between the ribs and serve with fresh herbs, a light sauce or herb butter.<\/li>\n<\/ol>\n<p><strong>Rack of Lamb Variations<\/strong><\/p>\n<ul>\n<li><strong>Herb and breadcrumb crust:<\/strong> combine chopped herbs, garlic and breadcrumbs and press over the meat before roasting.<\/li>\n<li><strong>Wine sauce:<\/strong> deglaze the pan with red wine, boil and reduce, then finish with butter. Use stock if avoiding alcohol.<\/li>\n<li><strong>Mediterranean-inspired marinade:<\/strong> try yoghurt, lemon, garlic, cumin and coriander for surface flavour, keeping the lamb refrigerated.<\/li>\n<\/ul>\n<p><strong>Practical Tips<\/strong><\/p>\n<ul>\n<li><strong>Check accurately:<\/strong> a clean digital food thermometer helps avoid guessing at doneness.<\/li>\n<li><strong>Carve before serving:<\/strong> keep the cooked rack whole during its short rest, then slice for the table.<\/li>\n<li><strong>Side dishes:<\/strong> mashed potatoes, roasted vegetables and a salad of bitter leaves work well.<\/li>\n<li><strong>Portions:<\/strong> 250\u2013300 g raw bone-in rack per adult is a starting point; account for bone size, trimming, appetites and side dishes.<\/li>\n<\/ul>\n<h2>Planning Your Celebration<\/h2>\n<p>These five recipes offer different ways to build a New Year\u2019s Eve menu. Choose cuts that suit your budget, equipment and guests, and give each one the cooking time and checks it needs.<\/p>\n<p>Thank you for reading. Explore the <a href=\"https:\/\/euamoonatal.com\/en\/\">I Love Christmas blog<\/a> for more festive recipes, ideas and step-by-step guides, and follow our social channels for updates.<\/p>\n<p>Adjust the seasonings to your taste and share your finished dishes with us. Wishing you a delicious celebration and a happy New Year!<\/p>\n<h2>Frequently Asked Questions About New Year\u2019s Eve Meat Recipes<\/h2>\n<p><strong>How much meat should I buy per person?<\/strong><\/p>\n<p>As a shopping guide, allow 200\u2013250 g raw boneless meat per adult with several sides, or 300\u2013350 g if meat is the main attraction. Adjust for bones, trimming, appetites and other dishes.<\/p>\n<p><strong>How can I stop roast or grilled meat becoming dry?<\/strong><\/p>\n<p>Choose an appropriate cut, avoid cooking longer than needed and use a thermometer. Searing adds flavour rather than sealing in juices. Reach any required safe cooking temperature before resting, then carve across the grain.<\/p>\n<p><strong>Can I prepare the meat ahead?<\/strong><\/p>\n<p>You can marinate in the fridge within the use-by date. Do not partially cook and store meat to finish later. Cook it fully, cool and refrigerate within 1\u20132 hours, use within 48 hours or freeze, and reheat thoroughly only once.<\/p>\n<p><strong>Which cuts suit roasting and which suit grilling?<\/strong><\/p>\n<p>Pork leg suits a longer roast, while rack of lamb and whole picanha use shorter roasting methods. Picanha steaks, fillet medallions and sirloin steaks suit quicker grilling, with cooking adjusted to their thickness.<\/p>\n<p><strong>Which internal temperatures should I use?<\/strong><\/p>\n<p>For pork, poultry, minced or rolled meat and reheating, check for 70\u00b0C held for 2 minutes or 75\u00b0C for 30 seconds. Intact whole beef and lamb may be pink inside only if every external surface is properly cooked; vulnerable guests should have meat cooked through. Use a clean probe and do not rely on resting to complete an inadequate cook.<\/p>\n<h2>Sources and Further Reading<\/h2>\n<ul>\n<li><a href=\"https:\/\/www.gov.uk\/government\/publications\/cooking-your-food\/cooking-your-food\" target=\"_blank\" rel=\"noopener\">UK Government: cooking food safely<\/a><\/li>\n<li><a href=\"https:\/\/www.food.gov.uk\/safety-hygiene\/chilling\" target=\"_blank\" rel=\"noopener\">Food Standards Agency: chilling food<\/a><\/li>\n<li><a href=\"https:\/\/www.food.gov.uk\/business-guidance\/allergen-guidance-for-food-businesses\" target=\"_blank\" rel=\"noopener\">Food Standards Agency: allergen guidance<\/a><\/li>\n<li><a href=\"https:\/\/www.gov.uk\/food-hygiene-businesses\/cooking\" target=\"_blank\" rel=\"noopener\">UK Government: cooking and hot holding<\/a><\/li>\n<\/ul>\n<\/body><\/html>","protected":false},"excerpt":{"rendered":"<p>Five New Year&#8217;s Eve meat recipes: roast picanha, citrus pork, glazed ham, beef fillet in red wine sauce and herb-roasted rack of 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