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How to cook lamb
Neck: This is often an inexpensive cut of meat, but is full of flavour due to it sitting quite close to the bone. While it can be quite versatile, it is generally best when cooked low and slow in stews and curries. Shoulder: This hard-working part of the animal is full of lean, juicy meat. For best results with this cut it should be... -
How to cook beef
Braising: Braised beef makes for fall-off-the-fork beef from the least tender cuts. To braise beef, meat is first browned, then cooked, tightly covered, in a small amount of liquid at low heat for a long period of time. Best cuts of beef for braising: Chuck, brisket, round, short ribs, flank steak, skirt steak. Stewing: Stewing beef is very similar to braising, except stewing submerges... -
Top 5 things to look for when choosing lamb
The flavour of lamb improves immensely if it is hung – ideally for about a week. When buying lamb, look for meat that is brownish pink with a layer of creamy white fat. Avoid lamb that is grey in colour, excessively bloody or has very yellow greasy fat. The age and breed of animal can make colour vary. Rare lamb breeds or older animals...
