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Category: Meat

How-To

How To Prepare a Rack of Lamb

Rack of lamb is an expensive but elegant cut, ideal for entertaining. It can be sliced into cutlets for presentation or cut into 3-bone portions. This is the classic way of preparing a rack of lamb.

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How-To

How To Carve a Roast Rib of Beef

This method of carving a rib of beef can be used for all types of roast on the rib/ bone, such as a roast pork loin. This is the technique for a chined joint with the chine (back) bone already removed.

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How-To

How To Brown Meat

Browning meat quickly over a high heat before long, slow cooking is in most cases recommended. The caramelisation of the surface sugars adds colour and flavour to the meat, some of which also transfers to the liquid, giving richer results.

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How-To

How To Cook Roast Beef

Roasting involves cooking the meat at a high temperature for a fairly short amount of time. This recipe will guide you through preparing the perfect roast rib of beef, including how to make a delicious flour-thickened gravy to go with it.

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How-To

How To Pan Fry a Steak

Pan-frying is the quickest method of cooking small, very tender cuts of meat such as steaks. Browning the meat on both sides requires a very high heat, which then needs to be slightly lowered to cook the meat to the point desired.

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