Posted by McCaskie Butchers in News, Tips, Beef, Lamb, Pork on November 07, 2017 .
Cooking beef, lamb and pork is easy is you follow some basic rules. Unfortunately, many people don't know what these are. To help with this, there's a great cooking aid available provided by AHDB (the Agriculture and Horticulture Development Board) Beef & Lamb as part of their Meat Education Programme.
In you will find the different cooking methods and hints and tips on:
Preparing meat prior to cooking
Sealing or browning the meat
The cooking process (roasting, grilling and frying)
Cooking times for all cuts of beef, lamb and pork
Knowing when your meat is cooked
"Doneness" (rare, medium rareand well done)
So if you want inspiration to cook your red meat with confidence and produce delicious, perfectly cooked meat every time, download your copy of Meat Education Programme - Understanding cooking beef, lamb and pork (PDF).
Posted by McCaskie Butchers in Tips, Lamb on November 08, 2013 .
Carving a Leg of Lamb
Remove from the oven and rest for 10 - 15 minutes
Position the joint, steadying it with a large fork
Cut a wedge shaped slice from the middle
Continue to cut slices until you reach the socket bone
Once the small socket bone is reached, carefully cut around
Continue to slice
Turn the bone in your hand and carefully slice the meat off