How do I carve a roast?
For best results, allow the roast to rest in a warm place for approximately 5 minutes per 500g. Remove any ties or skewers. Using a slicing action, making full use of the blade, carve across the grain. This will ensure tenderness.
What cuts of lamb, hogget or mutton are best suited for roasting?
Frenched rack, striploin or backstrap, rump, thick flank, topside, silverside and rib-eye. These small, tender, well trimmed cuts suit high temperature, fast roasting. Leg cuts; rack (traditional), mid-loin, shoulder roast and shanks. These traditional cuts can be slow-roasted -with oven temperature of 160° C.
What cuts of beef are best suited to roasting?
Fillet, rib-eye, standing rib, rolled rib, wing rib, sirloin, rump. All of these tender cuts except rolled rib (slow roast) can be roasted high and fast (200° C). Topside, bolar, chuck. These less tender cuts are more suitable for slow roasting (160° C) or pot-roasting.
How do I cook the perfect steak?
There are three essential to cooking the perfect steak. 1)Make sure the barbecue (or heavy-based frying pan) is well heated before adding the steaks. 2) Turn steaks once only (let the steak cook on one side, turning when moisture appears on top). 3) Learn to touch test when your steak is ready (desired degree of doneness can be determined through the ‘touch test’. See FAQ ‘What is the best way to check how well cooked my steak it?’
What does resting cooked meat mean?
To rest meat once removed from the pan or oven is very important, especially if the meat is to be cut or sliced. Resting a roast at room temperature for 10 - 15 minutes before slicing will allow some of the internal heat to reduce. This will ensure better retention of meaty juices which will further enhance moist and tender eating.
How long do I cook a roast for?
There are a number of variables to consider when roasting. For example, the thickness of the meat can affect cooking time (thick, chunky pieces take longer than thin cuts of the same weight) and roasts with bone in cook more quickly than boned and rolled roasts.Follow the guide below as a basic rule for roasting: 20-25 minutes per 500 grams for RARE (internal temperature of 60 degrees Celsius). 25-30 minutes per 500 grams for MEDIUM (internal temperature of 70 degrees Celsius). 40-35 minutes per 500 grams for WELL DONE (internal temperature of 80 degrees Celsius). Type 'ROAST' into the search area to the right for a selection of delicious roast recipes for beef and lamb.
Why is it important to rest meat after cooking?
Resting enables temperature to even out, the meat fibres to relax and reabsorb some of the juices. The relaxed meat becomes more tender and easier to carve with less loss of juices. Rest on a warm plate, covered with foil, for approximately 5 minutes per 500g of meat
What is the best method to thaw frozen meat?
Allow all frozen meat to thaw naturally in the fridge. Make sure you place the meat on a tray, lower down in the fridge. This will reduce the chance of raw meat juices dripping onto other items in the fridge.
What is the best way to check how well cooked my steak is?
Other than trying to remember timing, by touch is the quickest. The firmer the steak feels when pressed with the end of the thumb, the more cooked it is.
This technique can be practiced by joining your thumb and index finger together to make a circle, the firmness felt by pressing at the base (palm side) of your thumb indicates what a steak would feel like when rare. Move through your fingers to get a feel for more doneness.
Middle finger = medium rare; Ring finger = medium; Little finger = well done.
This method to determine doneness is best suited when barbecuing, grilling or frying cuts such as steaks and cutlets.
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Mince can be frozen for 2-3 months. Lay it out flat to freeze, it will then defrost evenly and quickly.
