Call us on 01253 353 277
Call us on 01253 353 277

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
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Choice Recipes
Roast leg of pork

With sage and stuffing

Preparation Time: About an hour

Cooking Time: 40-50 minutes

Serves: Allow 100-

Ingredients

  • Lean pork boned and rolled leg joint
  • 2 Large spring fresh sage, roughly chopped
  • 15ml (1tbsp) Oil
  • 450g (1lb )Premium pork and apple sausages, slit skins and remove meat
  • Salt
  • Olive oil
  • 4 Medium onions
  • Sage leaves
  • 5ml (1tsp) Butter

 

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