|
RECOMMENDED COOKING METHODS
AND TIMES FOR MEAT
PORK
JOINTS
| Loin-Bone
in/Boneless |
Roast |
|
180°C, 350°F, Gas Mark
4/5 |
Leg-Bone
in/Boneless
|
|
|
Medium 30 minutes per
lb
(450g) plus 30 |
| Shoulder/Spare
Rib |
|
|
Well Done 35 minutes per
lb |
| Bone
in/Boneless |
|
|
(450g) plus
35 |
PORK
CHOPS
| Loin-Bone in/Boneless |
Fry/Grill |
|
8-10 minutes each
side |
| Chump Chops/Boneless Steaks
|
|
|
|
| Spare Rib Chops/Steaks |
|
|
|
PORK TENDERLOIN
| Slices 1-1.5cm
thick
|
Fry/Grill |
|
3-5 minutes each
side |
PORK BELLY
|
Slices |
Grill/BBQ |
|
15-20
minutes
|
|
|
|
|
(turning
occasionally)
|
LAMB JOINTS
| Leg Whole or Half |
Roast |
|
180°C, 350°F, Gas Mark 4/5 |
| Bone in/Boneless |
|
|
Medium |
| Shoulder Whole or Half |
|
|
25 minutes per lb (450g) plus 25 |
| Bone in or boneless |
|
|
Well Done |
| Best End of Neck |
|
|
30 minutes per lb (450g) plus
30 |
LAMB
CHOPS/STEAKS
|
|
Fry/Grill |
|
4-4 minutes each
side |
NOTE - Cooking times may
vary depending on the thickness of the cut and the efficiency of the
cooker.
BEEF
JOINTS
| Sirloin, Rib, Topside |
Roast |
|
180°C, 350°F, Gas Mark 4/5 |
|
Rare |
|
20 minutes per lb (450g) plus 20 |
|
Medium |
|
25 minutes per lb (450g) plus 25 |
|
Well Done |
|
30 minutes per lb (450g) plus 30 |
|
|
|
|
| Silverside/Brisket |
Pot Roast/ |
|
180°C, 350°F, Gas Mark 4/5 |
|
Slow Roast |
|
30-40 minutes per lb (450g) plus
30-40 |
BEEF
STEAKS
| Rump/Porterhouse |
Fry/Grill |
|
Rare-2 ½ minutes each side |
|
|
|
Medium-4 minutes each side |
|
|
|
Well Done-6 minutes each side |
|
|
|
|
| Fillet |
Fry/Grill |
|
Rare-3/4 minutes each side |
|
|
|
Medium-4/5 minutes each side |
|
|
|
Well Done-5/6 minutes each
side |
BEEF
BRAISE
| |
Casserole |
|
170°C, 325°F, Gas Mark 3 |
|
|
|
1-1½ hours |
BEEF
STEW
|
|
Stew/Casserole |
|
170°C, 325°F, Gas Mark
3 |
|
|
|
2-3 hours |
NOTE!! - Cooking
times may vary depending on the thickness of the cut and the
efficiency of the cooker..
NB
- Steaks should be removed from the fridge
and bought up to room temperature before cooking. Always pre-heat
the grill or pan and sear the meat quickly for 2-3 minutes. Allow
the steak to rest before serving. Ensure that you do not overcook
the meat, so that it remains juicy and succulent.
Tel: 01702 710133
Email: info@qbutcher.com
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