Category Archives: Meat

Carving Meat

This is simple if you have a good carving knife, a two-pronged fork and a steel for sharpening the knife. The same principles apply for roast or boiled cuts.

The meat will keep hot for about ten minutes once it has been removed from the oven or from the boiling liquor. Put it to rest in a warm place to allow the meat to ‘set’ — it makes carving much easier. Adjust your timing to allow for the accompanying vegetables to be cooked, but not overdone, and to allow time for a sauce to be made or gravy thickened. Meanwhile keep meat hot without overcooking it.

Carve the meat on a flat surface, one on which it will not slip about. A spiked carving dish is ideal as it also catches the juices. First, loosen the meat from around any exposed bones. Hold the joint in place firmly with the carving fork and use the knife to slice steadily across the grain of the meat. Generally, beef is carved fairly thinly, and lamb in thick slices. But how you carve is up to you. Whether you serve thick or thin slices is purely a matter of personal preference.

Methods of Cooking meat

OVEN ROASTING Only tender joints are suitable for oven roasting. Beef may be served underdone, but make sure veal, lamb and pork are cooked thoroughly. There is no agreement about the best heat; the temperatures given here are for slow roasting, an increasingly popular method. Pre-set the oven to 180°C (350°F) Gas Mark 4. PutContinue Reading

How To Use Offal

Offal are the parts left after the slaughtered animal has been dressed: the liver and kidneys are most popular but all are highly nutritious. Calf’s liver The most expensive liver, with a mild flavour. Lamb’s liver The most popular liver, excellent for grilling or frying. Pig’s liver Stronger in flavour than lamb’s liver but softerContinue Reading

Choosing Bacon, Gammon And Ham

For centuries, pork has been ‘cured’ with salt to preserve it. As bacon, gammon and ham, it is still very popular in Britain. Grilled or fried, served roasted, braised or boiled, cuts of bacon combine good flavour and food value with cheapness. There is little waste and the cooking water after boiling makes excellent stock.Continue Reading

Choosing Best Lamb For Cooking

Most lamb is slaughtered at about six months; mutton comes from sheep at least 18 months old. British lamb is available between March and November and is most plentiful between August and November. New Zealand lamb is at its best between December and June. What to look for Young lamb is firm, fine-grained, and paleContinue Reading

How To Choose The Best Pork

Pork is a rich, succulent meat. It doesn’t keep well, which is why, in the past, it used to be eaten fresh only in the winter months. However, thanks to good refrigeration, British pork is now available throughout the year. Almost every part of the pig is used, whether as prime roast or sausages. WhatContinue Reading

Choosing Beef to Buy

BEEF Comes from steers or uncalved heifers. It is still the most popular meat in Great Britain, for its versatility as well as its flavour and food value. British beef is most plentiful in autumn, but imported beef is available throughout the year. All beef should be hung by the butcher or wholesaler for aboutContinue Reading

Choosing Meat

Throughout Great Britain you will find the widest possible variety of cuts and joints of meat. This is the result of a partnership. The farmer rears the kind of stock the butcher demands, and this in turn is dictated by his customers’ preferences. There are regional variations in cutting carcases of meat, and the namesContinue Reading

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