This low and slow method of cooking is ideal for larger cuts of meat & whole birds. Appearing in France during the Medieval Period it was a favourite of Richard the lionheart, giving rise the nickname Le Roast Beef for Englishmen. This was meant as an insult, however, I’ll take that. Self-basting on a spit with dripping fat anodising on the hot coals below adding even more flavour. Succulent, juicy and flavourful doesn’t even begin to describe this momentous offering.