Ingredients:

  • 1.5 kg center-cut pork loin, fat cap intact
  • 1 kg center-cut beef tenderloin chateaubriand
  • 800 g French-trimmed lamb racks
  • 45 ml beef tallow or ghee, melted
  • 30 g coarse Maldon sea salt
  • 15 g cracked black peppercorns
  • 10 g fresh rosemary, minced
  • 10 g fresh thyme, minced

Instructions:

  1. Pat all meats completely dry with paper towels. Aggressively rub sea salt into all surfaces of the pork, beef, and lamb.
  2. Place meats uncovered on a rack in the refrigerator for 12–24 hours to dry-brine and desiccate the surface for a better crust.
  3. One hour before roasting, remove the meats from the refrigerator. Rub with melted beef tallow, cracked pepper, rosemary, and thyme. Let sit at room temperature to temper.
  4. Preheat oven to 200°C (400°F). Place the Pork Loin on the center of the roasting rack and roast for 25 minutes.
  5. Add the Beef Tenderloin and Lamb Racks to the same roasting pan. Insert digital probes into the thickest parts of the beef and pork.
  6. Continue roasting for 35–45 minutes until the beef reaches 52°C (125°F) for medium-rare and the pork reaches 63°C (145°F).
  7. Remove from oven and tent loosely with foil. Allow the meats to rest for at least 15 minutes before carving to allow juices to redistribute.