Haunch on a Braii

[Heym SR20]

I’d like to have seen photos of the red haunch. A lot of meat and thicker too.

I did a roe haunch on the bbq beside the hut for a group of fishing friends last weekend. Butterflied the deboned haunch. Found I had to slice further and open it out flatter as some thick parts would not be ready as quickly as the rest.

Covered it in honey and chilli rub beforehand, nothing else. That gives it lovely crispy burnt bits. It didn’t last long.

With thick cuts of meat the trick is not too much heat. I like to have my fire to one side and then rake the coals across. And when doing a leg keep the lower parts away from the heat to start with.

And resting it after cooking allows it to all even up.

But it does just take time.