Grilling
Method
A fast, dry alternative to pan-frying for cooking tender cuts, using intense radiant heat either above or below the meat. Char-grilling or barbecuing seals the meat juices by forming a crust on the surface of the meat. The meat must be basted with a prepared glaze, butter, oil or reserved marinade mixture. This gives a distinctive flavour to your beef or lamb and keeps the meat moist and succulent.
- Under The Heat. Cook the food under a heated element such as a conventional electric or gas grill.
- Over The Heat. Brush the meat lightly with oil and ensure that the grill rack is pre-heated. Place the grill rack over gas or charcoal grill or barbecue.
- Between Heat. Place the meat between heated grill bars (such as vertical toaster or grill.) This employs radiant heat, convection heat or both
Typical cooking times:
Lamb Cuts
Steaks
- Leg (bone-in and boneless) Chump, shoulder, loin - 2cm (¾inch) thick: For each side allow: 4-6 minutes
- Leg (bone-in and boneless) Chump, shoulder, loin - 2cm+ (1 inch+) thick: For each side allow: 6-8 minutes
Chops or Cutlets
- Loin, chump, cutlets 2cm (¾ inch) thick For each side allow: 6-8 minutes
Beef Cut
- Minute Steak: For each side allow: 1-2 minutes
- Fillet steak 2-3cm (¾-1¼inch) thick. For each side allow: Rare: 3-4 minutes. Medium: 4-5 minutes. Well-done: 6-7 minutes
- Sirloin, rump, rib-eye, minute, 2cm (¾inch) thick. For each side allow: Rare: 2½ minutes. Medium: 4 minutes. Well-done: 6 minutes
Method
A fast, dry alternative to pan-frying for cooking tender cuts, using intense radiant heat either above or below the meat. Char-grilling or barbecuing seals the meat juices by forming a crust on the surface of the meat. The meat must be basted with a prepared glaze, butter, oil or reserved marinade mixture. This gives a distinctive flavour to your beef or lamb and keeps the meat moist and succulent.
- Under The Heat. Cook the food under a heated element such as a conventional electric or gas grill.
- Over The Heat. Brush the meat lightly with oil and ensure that the grill rack is pre-heated. Place the grill rack over gas or charcoal grill or barbecue.
- Between Heat. Place the meat between heated grill bars (such as vertical toaster or grill.) This employs radiant heat, convection heat or both
Typical cooking times:
Lamb Cuts
Steaks
- Leg (bone-in and boneless) Chump, shoulder, loin - 2cm (¾inch) thick: For each side allow: 4-6 minutes
- Leg (bone-in and boneless) Chump, shoulder, loin - 2cm+ (1 inch+) thick: For each side allow: 6-8 minutes
Chops or Cutlets
- Loin, chump, cutlets 2cm (¾ inch) thick For each side allow: 6-8 minutes
Beef Cut
- Minute Steak: For each side allow: 1-2 minutes
- Fillet steak 2-3cm (¾-1¼inch) thick. For each side allow: Rare: 3-4 minutes. Medium: 4-5 minutes. Well-done: 6-7 minutes
- Sirloin, rump, rib-eye, minute, 2cm (¾inch) thick. For each side allow: Rare: 2½ minutes. Medium: 4 minutes. Well-done: 6 minutes
Christmas Turkey Cooking Guide
When you’ve gone to the effort of buying a beautiful Quality Turkey, you’ll want to cook it to perfection. A delicious roast turkey is not difficult to achieve but - especially at Christmas - there is often so much else going on that it’s easy for the cook to become harassed. The secret is in the cooking times – follow these new, simple guidelines, which have been meticulously tested by the British Turkey industry and you can’t go wrong.
1. Weigh your turkey after stuffing.
2. Cover the breast with strips of bacon or smear with softened butter then cover loosely with foil.
3. Preheat your oven to 190°C (180°C for fan assisted ovens), 375°F, Gas Mark 5.
4. Less than 4kg weight? Cook for 20 minutes per kg then add another 70 minutes cooking time at the end.
5. More than 4kg weight? Cook for 20 minutes per kg and add 90 minutes cooking time at the end.
6. Remove the foil for the last 40 minutes to brown the top.
7. Ovens vary, so always test your turkey to make sure it is thoroughly cooked. Pierce the thickest part – this is usually the leg of a whole turkey - with a skewer or sharp pointed knife.