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Cooking Tips

Beef Cooking Tips

Brisket/ribs/sirloin/topside/silverside/l.m.cut/blade.

Cook at 230ºC (450ºF) mark 8 for 15 minutes.

Reduce to 180oC (350ºC) mark 4 for the remainder of cooking time.

15 minutes for every 450g (1 lb).

A further 15 minutes (medium rare) and plus 30 minutes (well done).


Lamb Cooking Tips

Leg of lamb/shoulder/loin/best end of neck/breast.

Cook at 230oC (450oF) mark 8 for 15 minutes.

Reduce to 180ºC (350ºC) mark 4 for the remainder of cooking time.

25 minutes for every 450g (1lb) plus A further 15 minutes (medium) and plus 30 minutes (well done).


Pork Cooking Tips

Leg, loin, spare-rib, belly, and chops.

Cook at 180oC (350ºC) mark 4-5 for 30 minutes for every 450g (1lb) plus 20 minutes at 230oC (450ºF) gas mark 8 to help crackling.

Do not baste.


Poultry Cooking Tips

Chicken, duck, turkey, guinea fowl, etc.

Cook at 190oC (375ºF) mark 5 for 20 minutes per 450g (1 lb) plus 20 minutes over (larger birds take longer)

Take off foil for the last 20 minutes for crispy skin at 220oC (425ºF) mark 7.


Game Cooking Tips

Pheasant, pigeon, grouse.

Cook at 230ºC (450ºF) mark 8 for 15 minutes, reduce to 180ºC (350ºF) mark 4 the remainder of cooking time.

Young pheasants take 30-45 minutes. Older pheasants 45-70 minutes.


Barbecuing Tips

The barbecue is just like an outdoor grill depending on charcoal for its fuel.

Heating the grill first, place meats directly onto the grill. (Brush meats with oil to prevent sticking and marinate with seasonings and sauces).

Lean steaks, chops, drumsticks, kebabs, spare ribs and sausages.