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Score [scohr]

Get hold of your sharpest blade or a Stanley knife and make shallow slashes in the skin of meats such as pork, chicken and duck. This allows the heat and marinade to penetrate more thoroughly, and also stops the meat distorting during cooking, as cooked fat tends to shrink and tug the meat with it.

Recipe using the score method

Rack of lamb with olive herb crust and grilled vegetables

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