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Cooking Guides

 
 
 
 

OVEN ROAST 

 

 RARE  MEDIUM  WELL DONE
BEEFSirloin, topside/ top rump, rib, silverside, brisket  Oven temp: Gas 4-5, 180°C, 350°F 20 mins per 450g (1lb) + 20 mins Approx internal temp: 60°C Oven temp: Gas 4-5, 180°C, 350°F 25 mins per 450g (1lb) + 25 mins Approx internal temp: 70°C   Oven temp: Gas 4-5, 180°C, 350°F 30 mins per 450g (1lb) + 30 mins Approx internal temp: 80°C
LAMBLoin, shoulder, leg, rack, shanks, breast    Oven temp:
Gas 4-5, 180°C, 350°F
25 mins per 450g (1lb) + 25 mins
Approx internal temp: 70- 75°C
 Oven temp:
Gas 4-5, 180°C, 350°F
30 mins per 450g (1lb) + 30 mins
Approx internal temp: 75-80°C
PORKLoin, shoulder, leg, belly, hoc    Oven temp:
Gas 4-5, 180°C, 350°F
30 mins per 450g (1lb) + 30 mins
Approx internal temp: 75-80°C
 Oven temp:
Gas 4-5, 180°C, 350°F
35 mins per 450g (1lb) + 35 mins
Approx internal temp: 80-85°C
 
 

MINCE BURGERS & SAUSAGE

 GRILLING

DRY FRYING STIR FRYING  ROASTING  BRAISE, CASSEROLE, POT ROAST, STEW  WELL DONE

MINCE

Beef, Lamb and Pork

 Not recommended

4-6 mins to brown then use as required

 
 Not recommended  Not recommended  Not recommended

BURGERS

Loin, shoulder, leg, belly, hoc

4-6 mins each side   4-6 mins each side  Not recommended

Oven temp:
180°C, Gas mark 4-5, 350°F
15-20 mins

 Not recommended

SAUSAGES

Chipolata 2cm (¾")

8-10 mins each side   8-10 mins each side  Cut into pieces 2-4 mins + 2 mins with veg

Oven temp:180°C, 

Gas mark 4-5, 350°F

 

Oven temp:
180°C, Gas mark 4-5, 350°F
or on hob

 

Standard
3cm (1¼")

10-12 mins each side 

10-12 mins each side

 
Not recommended

Chipolata & std

15-20 mins total

Braise:
20-25 mins total

Pre-brown for best results

 
 Cumberland  15-20 mins each side    

Cumberland
2-25 mins total

 
 
 

PORK

 GRILLING

FRYING, GRIDDLING, DRY FRYING STIR FRY ROASTING BRAISE, CASSEROLE, POT ROAST  WELL DONE

PORK STEAKS

Sirloin, topside/ top rump, rib, silverside, brisket

2-4mins each side 1-2mins each side Not recommended Not recommended  Not recommended

ESCALOPES 0.5 cm (¼")

Loin, shoulder, leg, rack, shanks, breast

 3-5mins each side  2-4mins each side  Cut into strips 2-4 mins + 2 mins with veg   Not recommended  Not recommended

FILLET SLICED (tenderloin), 1-1.5cm (½" approx)

 6-8mins  

Oven temp: Gas 4-5, 180°C, 350°F
25-30mins
turn halfway through

 

Cut into strips 2-4mins + 2 mins with veg

 

Oven temp: Gas 4-5, 180°C, 350°F
25-30mins
turn halfway through

 

Leg, shoulder steaks:

Oven temp: 
Gas 3, 170°C, 325°F

Braise/casserole
1-1½ hours

Loin, leg, shoulder, valentine, medallions 1-2cm ( ½-¾")

 6-8mins each side  8-10mins  

Cut into strips 
2-4mins 
+ 2 mins with veg

 

Oven temp: Gas 4-5, 180°C, 350°F
25-30mins
turn halfway through

 

Leg, shoulder steaks:

Oven temp: 
Gas 3, 170°C, 325°F

Braise/casserole
1-1½ hours

 PORK CHOPS

Loin, Chump, Spare-Rib 1-2cm ( ½-¾")

 8-10mins    Not recommended  

Oven temp: 
Gas 4-5, 180°C, 350°F
25-30mins
turn halfway through

 

Oven temp: 
Gas 3, 170°C, 325°F
Braise:
1-1½ hours

Loin, Chump, Spare-Rib

8-10mins 8-10mins Not recommended Oven temp: Oven temp:
 
 

LAMB

Timings vary according to the thickness of the meat and the degree of cooking preferred.
Timings given are approximate for each side.

 

GRILLING

FRYING, GRIDDLING, DRY FRYING

STIR FRYING

ROASTING

BRAISE, CASSEROLE, STEW, POT ROAST

LAMB STEAKS

Leg, Chump, Shoulder Steaks 2cm (¾")

 4-6mins each side

4-6mins each side 

Leg steaks: Cut into strips: 
2-4 mins 
+2 mins with veg 

 Not recommended

 

Shoulder steaks:
Oven temp: Gas 3, 170°C, 325°F

1-1½ hrs

Leg, Chump, Shoulder Steaks 2cm+ (¾"+)

6-8mins each side

 6-8mins each side

 Leg steaks: Cut into strips: 

2-4 mins +2 mins with veg

 Not recommended 

 

Shoulder steaks:
Oven temp: Gas 3, 170°C, 325°F
1-1½ hrs

Neck fillet escalopes
1-1.5cm (½- ? ")

3-5mins each side 

2-4mins each side 

Neck fillet: Cut into strips 
2-4 mins + 2 mins with veg

 Not recommended

 Not recommended

 Loin, chump 2cm (¾")

6-8mins each side 

6-8mins each side 

 Not recommended  

Oven temp: Gas 4-5, 180°C, 350°F
25-30mins total 

Oven temp: Gas 3, 170°C, 325°F
1-1½ hours

 LAMB CUTLETS 2cm (¾")

6-8mins each side  

 6-8mins each side 

 Not recommended  

Oven temp: Gas 4-5, 180°C, 350°F
25-30mins total

 Not recommended

LAMB JOINTS Leg, shoulder, rack, breast, shanks, whole neck fillet

 Not recommended  

  Not recommended 

 Not recommended  

Leg, shoulder, rack, breast, whole neck fillet
Oven temp:
Gas 4-5, 180°C, 350°F
Medium 
25mins per 450g/½kg(lb) + 25 mins
Well done
30 mins per 450g/½kg(lb) + 30 mins

 Shoulder, breast, shanks:

Oven temp:
Gas 4-5, 180°C, 350°F
Pot roast 
25-30mins per 450g/½kg(lb) + 25-30 mins

 

COOKING INSTRUCTIONS:

Normal Fast Roasting in Roasting Oven
Roast Lamb
Medium - 15 minutes per lb (450g)
Well done - 20 minutes per lb (450g)
Slow Roasting
The times for the slow roasting method are as follows:
Cook in Roasting Oven for about 30 minutes, or until beginning to brown, then transfer to the Simmering Oven for double the remaining cooking time

 

BEEF

Timings vary according to the thickness of the meat and the degree of cooking preferred.
Timings given are approximate for each side.

 

GRILLING FRYING, GRIDDLING, DRY FRYING STIR FRYING ROASTING BRAISE, CASSEROLE, STEW, POT ROAST

BEEF STEAKS

Sandwich 1-2mm (1/8“)

 1-2mins each side 45secs-1min each side Not recommended Not recommended  Not recommended

THIN CUT SIRLOIN STEAKS 

1.5cm ( 5/8”)

 2-4mins each side  2-4mins each side Cut into strips:
2-4mins +2 mins with veg
Not recommended  Not recommended

SIRLOIN, RUMP, RIB EYE 2cm (3/4")

 

Rare: 
2½ mins 
Med: 4mins Well Done: 6mins 
each side

 

Rare: 
2½mins 
Med: 4mins Well Done: 6mins 
each side

Cut into strips:
2-4mins +2 mins with veg

Not recommended  Not recommended

FILLET, T-BONE, FRYING, MEDALLIONS 2-3cm (3/4-1 1/4")

Rare: 
3-4mins 
Med:
4-5mins 
Well Done: 
6-7mins
Each side

 

Rare: 
3-4mins 
Med:
4-5mins 
Well Done: 
6-7mins
Each side

 Not recommended    Not recommended  Not recommended 

STEWING STEAK (CHUCK, BLADE) 

 Not recommended   Not recommended   Not recommended   Not recommended 

Oven temp: Gas 3, 170°C, 325°F
Stew 
2-3 hours

 

BRAISING STEAK (SHIN, LEG, NECK)

 Not recommended    Not recommended  Not recommended   Not recommended   

Oven temp: Gas 3, 170°C, 325°F
Braise
1½-2½ hours

BEEF JOINTS - SIRLOIN, TOPSIDE, TOP RUMP, SILVERSIDE, RIB, BRISKET

     

Sirloin, topside, toprump, silverside, rib:
Oven temp: Gas 4-5, 180°C, 350°F
Rare
20mins per 450g/½kg(lb) 
+ 20mins
Medium
25mins per 450g/½kg(lb)
+ 25mins

Well done 
30mins per 450g/½kg(lb) 
+ 30mins

Silverside, rib and brisket:
Oven temp: Gas 4-5, 180°C, 
350°F
Pot roast
30-40mins per 450g/½kg(lb) 
+ 30-40mins

 

COOKING INSTRUCTIONS
Normal Fast Roasting in Roasting Oven
Roast Beef
These times give a medium result in the roasting oven - approx 15 minutes per lb (450g). If you like it well done, add 5 minutes per lb (450g).
Slow Roasting
The times for the slow roasting method are as follows:
Cook in Roasting Oven for about 30 minutes, or until beginning to brown, then transfer to the Simmering Oven for double the remaining cooking time.