How do you like your meat?

Using a meat thermometer

Cook delicious steaks and joints
with confidence, using a digital
All beef products, with the exception of minced beef can be cooked rare, medium meat thermometer. Set the
or well done. Lamb and Veal can be cooked medium and well done. Pork, with required internal temperature
the exception of fillets, should always be cooked well done. and insert the probe horizontally
You can see the difference in: into the centre of the meat. The
 Internal temperature  Firmness  Outer colour probe remains inside the joint
 Juiciness  Inner colour  Shape during cooking, setting off
a beeper alerting you when your
Rare (blue) meat is cooked to perfection.
 Press test: Soft
 The internal temperature is 45-47ºC
T
 he meat is bloody and the juices How much meat?
are dark red.
We are often asked how much meat should
be served for a single portion, so we’ve pro-
Medium rare duced this simple guide to help you calculate
quantities when cooking. The weights given
 Press test: Soft yet springy
are for raw, uncooked products.
 The internal temperature is 50-52ºC
 The meat is still bloody in the centre All suggestions are for a single main course
and the meat juice is light red. for a typical adult. As people’s appetites vary
depending on age, lifestyle and even the
weather, please treat this as a guide only. If
Medium (à point) you are serving more than one course you
 Press test: Firm and springy can reduce the quantities.
 The internal temperature is 55-60ºC
 The centre of the meat is pink, Serving Guide (Suggested uncooked weights per person)
as are its juices.
Beef, Lamb, Pork & Veal Metric Imperial

Without bone 100g - 250g 4oz - 10oz

Well done
With bone 200g - 350g 8oz - 14oz
 Press test: Firm
 The internal temperature is 64-70ºC Offal 125g - 175g 5oz - 7oz
 The meat is cooked throughout and Sauces to accompany meat 50ml - 100ml 1¾floz - 3½floz
the juices are clear.
Note: Please follow one set of measures, do not mix them. Metric Conversion 25g/1oz.
Pan frying Cooking Times
Product Searing time
per side (minutes)
Beef
Minimum resting
time (minutes)
Approx. total cooking time
(minutes)

Perfect for Mini Steaks

small to medium
Rare - Medium rare 1 - 1½ 4
Medium 2-3 3 6-8
sized cuts… Well done
Minute Ribeye/Sirloin Steaks
3-4 2

Rare - Medium rare ½-1 3

Cooking the perfect Medium 1 2 5
steak can be a challenge, Well done 1½ - 2 1
Fillet Medallions/Rump Medallions
even for top chefs. Minute Rump Steaks
That’s because smaller 1. P
 repare the meat 2. P
 reheat your pan Ribeye Steaks/Sirloin Steaks
Fillet Medallions wrapped in bacon
cuts of meat can cook too About 20 minutes before you start Make sure your griddle or frying Rare - Medium rare 1-2 6
Medium 3 4 10
quickly so they become dry, cooking, remove the defrosted meat pan is preheated to the highest Well done 4-5 1
tough or leathery. We from its vacuum packaging and pat temperature before you start to cook Pavé Rump Steaks
dry with kitchen paper. Spread out your steaks. It should be hot enough Fillet Steaks
recommend using a heavy Rare - Medium rare 4-5 6
your steaks on a board in a single that you hear a sizzle when you Medium 5½ - 6 4 15
frying pan or griddle (ridged layer. This will allow the meat place the meat into the pan. Using Well done 7 - 7½ 1
pan) rather than an electric to ‘bloom’ and come to room a pan which is not hot enough can Mini Steak Burgers 3 - 3½ 4-5
Classic Steak Burgers 2 - 2½ 4-5 10 - 20
grill as you can control the temperature. cause toughness. Add a little olive oil Grand Steak Burgers 3 - 3½ 5-6 Juices must run clear
temperature more easily. Tip: If you need to defrost your to the pan. Carnivores’ Steak Burgers/Seasoned Burgers 5 - 5½ 8 - 10
Ox Liver 1 - 1½ 2 4-6
steaks in a hurry, place the sealed Tip: For a healthier option, brush
packs under cold running water oil directly onto the steaks – you Lamb
Lamb Mini-Steaks
until soft. will use less. Medium 1½ - 2 4
8
Well done 2½ - 3 1
Lamb Valentines*
Medium 2½ - 3 4
10
Well done 3½ - 4 1
Lamb Noisettes
Medium 3 - 3½ 4
10
Well done 4 - 4½ 1
Lamb Loins
Medium 3½ - 4 4
12
Well done 5 - 5½ 1
Lamb Cutlets 2 - 2½ 4-5 10
Mini Lamb Burgers 3½ - 4 4-5 12
3. Cook to your liking 4. Rest your meat 5. Use a good steak knife Classic Lamb Burgers
Lamb’s Liver
2 - 2½
¾-1
4-5
2
10
3-4
Use the table to fry the steaks for Use the press test to check if your Finally, always use a razor-sharp, Pork NB. The juices must run clear
the recommended time for rare, steaks are done and then rest them. unserrated knife to cut your steaks. Pork Mini-Steaks
2-3 1-2 1-2
Pork Loin Minute Steaks*
medium or well done.Cook one During resting the juices move A serrated blade encourages diners Pork Loin Steak and Chops
side first and then the other. Turn evenly through the whole steak to ‘saw’ at their steak which gives 4-5 5 15
Pork Fillet Medallions
your steaks gently and only once to and its full flavour and tenderness an impression of toughness to even Medium 1½ - 2 6-8
Well done 2½ - 3 4 10
avoid letting out precious juices and develops. Place the steaks on a rack, the most tender meat. A sharp blade Mini Pork Burgers 4 - 4½ 2
drying out the meat. Be careful not cover loosely with foil and leave in a slices cleanly through the steak
Veal
to overcook. warm place (e.g. a 60°C oven with and enhances the whole eating Veal Rib, Club, and T-Bone Steaks
Tip: Use a meat thermometer to the fan turned off). experience. Medium 3 4 10
check the internal temperature of Tip: You can rest a steak for up to Tip: Donald Russell offers a range of Well done 4½ 1 9 - 11
Veal Loin and Ribeye Steaks
your steaks for perfect results. ten minutes. It’s always better to knives crafted from the finest steel, Medium 4½ - 5 4
14
over-rest than under-rest them. which are a joy to use. Well done 6 - 6½ 1
Calf’s Liver ¾-1 2 3½ - 4
Pan-to-oven roasting Cooking Times
Product First sear
in a pan
on all sides
Then roast
in the oven at
230⁰C/ 450⁰F/Gas 8
Then rest
for the
minimum time
Approx
total
cooking time
(total minutes) (minutes) (minutes) (minutes)
Perfect for
Beef
medium-sized cuts Fillet, Sirloin or
With this method, Ribeye Mini Roast
the meat cuts are first Rare 6-8
seared in a pan to brown Medium rare 8 - 10
4-5 10 20 - 30
and caramelise the outside Medium 12 - 14
Well done 16 - 18
and enhance the flavour. 1. B
 ring the meat 2. P
 reheat your oven Chateaubriand
Then they are transferred to room temperature & pan & sear Rare 6-8
into a preheated oven. This
About 30 minutes before Preheat oven to 230°C/445°F/ Medium rare 10 - 12
is a fantastic method for 5-6 10 25 - 35
you start cooking, remove Gas 8. Once the frying or Medium 14 - 16
medium-sized cuts like
the defrosted meat from its griddle pan is very hot, add Well done 18 - 20
large steaks or mini roasts
vacuum packaging and pat dry a little olive oil to the pan, or Centre Cut Fillet Log
weighing 250g-1kg (½lb-
with kitchen paper. Allow the brush the oil directly onto the Rare 8 - 10
2¼lb) as it helps the meat
meat to ‘bloom’ and come to meat to avoid using too much. Medium rare
5-6
12 - 14
10 24 - 35
stay particularly juicy and Medium 16 - 18
room temperature. This helps When you place the meat into
succulent. It also gives a Well done 20 - 22
your meat cook more evenly the pan you should hear a
better colour than oven Rump Mini Roast
and stay tender and juicy. sizzle. Sear the meat for the
roasting alone. Topside Mini Roast
recommended time.
Rare 10
Medium rare 12 25 - 35
6-8 10
Medium 15
Well done 18 - 20
Heart of Rump Roast
Sirloin Roast 1kg
Rib Mini Roast
Rare 22 - 24
Medium rare 26 - 28
8-10 10 40 - 55
3. Cook to your liking
Medium 30 - 32
4. Resting 5. Serve your meat Well done 36 - 38
After searing for the Remove the meat from the Lay your table with Lamb
recommended time, gently oven. Cover with foil and leave razor-sharp, un-serrated steak Short Saddle of Lamb
place your meat uncovered on to rest in a warm place for at knives designed to cut cleanly Mini Lamb Leg (boneless)
a rack in a roasting tin, and put least 10 minutes. Resting is through the meat. A blunt Medium 15
6-8 10 25 - 35
into the preheated oven. Use as important as cooking, as knife makes the meat seem Well done 18 - 20
the tables (opposite) as a guide it allows the meat to become less tender, and a serrated Rack of Lamb
to cooking times or use a meat warm, moist and tender. Use knife encourages your guests Medium
4-5
10 - 12
10 22 - 35
thermometer. Be careful not to this time to warm plates, to ‘saw’, both of which can Well done 14 - 16
overcook the meat, as this will prepare vegetables or make ruin even the most beautifully Pork NB. The juices must run clear
make it dry and tough. a sauce. cooked meat. Pork Loin Mini Roast 8 - 10 25 - 30 10 45
Low temperature cooking Cooking Times
Meat First sear
in a pan
Donald Russell
recommended
Approx
cooking time
Perfect for every on all sides internal at 80⁰C
(total minutes) temperature
natural tender cut Beef
Low Temperature Cooking is Beef Steaks 150g - 250g 2-3 60 - 65ºC 45 - 60 minutes
Fillet, Sirloin or Ribeye Mini Roast
a fantastic method that can
Topside Mini Roast
be used for just about every 4-5 60 - 65ºC 60 - 90 minutes
1. P
 repare the meat 2. S
 ear the meat Chateaubriand
naturally tender cut of beef,
& equipment Add a little olive oil to the pan,
Centre Cut Fillet Log
lamb, pork and veal. It Whole Fillet 6-8 50 - 60ºC 1½ - 2 hours
Before cooking, allow the defrosted or brush the oil directly onto the Short Striploin
involves searing the outside meat to avoid using too much. 8 - 10 60 - 65ºC 2½ - 3 hours
meat to come to room temperature Topside Roll
of the meat at a high and remove it from its vacuum Sear the meat on all sides for the Heart of Rump Roast
temperature, and then recommended time (see table 10 - 15 60 - 65ºC 3 - 3¼ hours
packaging, patting dry with kitchen Tafelspitz
roasting in a very low oven paper. Allow the meat to ‘bloom’ for opposite) to brown it all over. This Lamb
for a lengthy period. up to 30 minutes before cooking. will vastly improve both the flavour Lamb Loins and Fillets 2-3 60 - 65ºC 45 - 60 minutes
Preheat the oven (with the fan and appearance of your meat. Lamb Rack 5-6 60 - 65ºC 60 - 75 minutes
turned off) to 80ºC and place a Lamb Short Saddle
Any size of meat can be Mini Lamb Leg (boneless)
6-8 60 - 65ºC 75 - 90 minutes
roasting tray in the oven to heat up.
cooked using this method, Heat a griddle or frying pan on high. Leg of Lamb (boneless)
even something as small as Medium 12 - 15 55 - 60ºC
3 - 3½ hours
a steak. This method is often Well done 18 - 20 65 - 70ºC
used on the Continent, Pork NB. The juices must run clear
Pork Loin Steaks 1-2 70 - 72ºC 45 - 60 minutes
where it is considered
Pork Chops 1-2 70 - 72ºC 60 - 75 minutes
superior to conventional Pork Fillet 4-5 65 - 70ºC 1½ - 1¾ hours
roasting as there’s less Pork Loin Mini Roast 8 - 10 70 - 72ºC 1¾ - 2 hours
drying of the meat and the 4. U
 sing the meat 5. Serve your meat Veal
juices are retained, so the thermometer Keep the oven door closed during Veal Loin Steaks 2-3 65 - 70ºC 45 - 60 minutes
meat stays moist and Season the meat with salt and cooking. Opening the door lets Veal Ribeye Steaks 2-3 65 - 70ºC 60 - 75 minutes
succulent with a more pepper. Place the meat on the heat escape and increases
natural flavour. preheated roasting tray. Set the the cooking time. When the FURTHER INFORMATION
meat thermometer to the desired thermometer beeps your meat
internal temperature (see table is ready to serve straight away.  Low temperature cooking is ideal for roasting the best cuts of meat which are lean and very
A meat thermometer is There is no need to rest your meat tender. It is not the same as slow-cooking, which is a method of cooking humbler cuts of meat
opposite), and insert the probe
essential for good results. horizontally into the centre of as it has rested during the cooking with liquid to tenderise them.
the meat. Place the meat in the process. The lower temperatures  Any cut of tender meat can be cooked using this method, but we would recommend cooking
preheated oven with the allow the meat juices to circulate
bone-in products (eg: 5 Bone Rib of beef) by conventional roasting. Quite simply the higher heat
thermometer cord through the door continually during cooking so the
meat stays incredibly soft and the
brings more flavour out of the bone, giving you a sweeter, more flavoursome result. It also helps
(the main unit remains outside).
joint is cooked more evenly. to melt the intrinsic fat in the meat, so the joint bastes itself.
Tip: Do not be tempted to transfer
the meat to the oven in the same Tip: If your guests are late you can  Oven temperatures can vary, so it may be worth having your oven thermostat checked, or use an
pan used for searing, as this will keep the meat warm at 60°C for oven thermometer to check the temperature before cooking.
make the meat cook too quickly. up to an hour for large joints and  It is possible to use a gas oven on its lowest setting for low temperature cooking, but the cooking
30 minutes for smaller cuts. If your
times given will be reduced – using a meat thermometer becomes imperative.
Meat Thermometer T453 oven does not have a setting as low
available at www.donaldrussell.com
as 60°C simply switch off the oven.
 Cooking Times
Traditional Roasting FOR ALL MEATS: 1. Preheat conventional oven to 250ºC/475ºF/Gas 9
2. Sear meat for 15 minutes in oven
3. Reduce oven temperature and add cooking time below
Perfect for medium to Meat After searing Roasting time Donald Russell
reduce oven per 450g (lb) recommended internat
large joints temperature to in minutes temperature of meat
Roasting in a hot oven is Beef (rare) 190ºC/375ºF/Gas 5 10 - 12 45 - 47ºC/113 - 117ºF
the traditional way to cook Beef (medium) 190ºC/375ºF/Gas 5 14 - 16 55 - 60ºC/131 - 140ºF
large joints of meat. It is Beef (well done) 190ºC/375ºF/Gas 5 20 - 22 65 - 70ºC/149 - 158ºF
a very easy way to cook a Lamb (medium) 180ºC/360ºF/Gas 4 12 - 15 55 - 60ºC/131 - 140ºF
nourishing and satisfying Lamb (well done) 190ºC/375ºF/Gas 5 18 - 20 65 - 70ºC/149 - 158ºF
meal for a large number Veal (medium) 190ºC/375ºF/Gas 5 14 - 16 55 - 60ºC/131 - 140ºF
of people. This method is Veal (well done) 190ºC/375ºF/Gas 5 20 - 22 65 - 70ºC/149 - 158ºF
suitable for any of the better 1. Prepare the joint 2. Preheat the oven Pork 80ºC/360ºF/Gas 4 25 - 30 72 - 75ºC/162 - 167ºF
quality, naturally tender cuts Before cooking, remove the defrosted Preheat the oven to the required Please Note: The times stated in our guidelines relate to a conventional oven. If you have a fan oven and are
of meat weighing 950g or meat from its packaging and pat temperature (see table opposite). unable to turn the fan off, we advise reducing the suggested temperature by 15-25ºC. Please refer to the
dry with kitchen paper. Allow the Starting with a very hot oven helps to manufacturer’s handbook as recommendations may vary.
more. It is not suitable for seal the joint to prevent juices escaping.
meat to ‘bloom’ and come to room
humbler joints which need temperature well in advance or for at Then the temperature is reduced to Aga oven roasting times
to be roasted with liquids for least 30 minutes before cooking. This cook it evenly all the way through.
Meat Position in oven Roasting time
a longer period of time to is essential to help the meat Season the joint generously with salt
per 450g (lb)
encourage them to become cook evenly. and pepper just before cooking.
Tip: Season at the last minute,
in minutes
tender. Tip: Plan ahead – take your joint
out of the freezer to defrost two or otherwise the salt will draw out the Beef (medium rare - on the bone) Lowest set of rungs 12
three nights before cooking. juice, drying your meat. Beef (medium rare - off the bone) Lowest set of rungs 15
Lamb (pink) Lowest set of rungs 15
Lamb (well done) Lowest set of rungs 20
Pork Top of oven 25

Joints suitable for roasting

Beef Lamb Pork Veal
5-Bone Rib of Beef Leg of Lamb Pork Belly Veal 2-Bone Rib
2-Bone Rib of Beef Boneless Leg of Lamb Pork Shoulder Roast Veal 4-Bone Rib
Ribeye Roast Whole Shoulder of Lamb Pork Shoulder with Crack- Rolled Belly of Veal
Ribeye Roll Easy Carve Roasts ling Easy Carve Roasts (bone-in)
Sirloin Roast (2kg) (bone-in) Pork Shoulder Roasts with
Centre-cut Fillet Log Crackling (500g/1kg)
3. Cook to your liking 4. Rest your joint 5. Carving Tafelspitz Stuffed Pork Shoulder
Heart of Rump Roast Mini Roast
Cook the meat for the recommended Once your joint is cooked to your liking For carving we recommend a large
Beef Back Ribs Pork Rib Roasts
time (see table opposite), and/or use a it is important to rest it. Place it on a wooden carving board. Ensure your
Silverside Roast with Crackling (750g /1.5kg)
digital meat thermometer. A large joint board or platter, cover with foil, then carving knife is very sharp as it makes
Easy Carve Roasts (bone-in) Pork Hough
will continue to rise in temperature by leave in a warm place for at least it so much easier to carve neat, even
Easy Carve Roasts (bone-in)
a further 3-5ºC after it is removed from 20 minutes. Resting is just as slices. Carve the meat across the grain
the oven. Be careful not to overcook, as important as cooking, as it allows the into slices approximately ½cm (¼”) or
this will make the meat dry and tough. meat to become warm, moist and more thick and arrange on a serving
Tip: Meat thermometers are tender all the way through. dish or individual plates. CHEF’S TIP
so easy to use and take all Tip: You can rest large joints for up to Tip: Put a non-slip mat or damp tea Pork needn’t be cooked and cooked again before it can be enjoyed safely. Despite this, many people overcook
the guess-work out of roasting. 60 minutes in a warm oven towel underneath your carving board to their pork based on old advice. Cook pork ‘à point’ just as you would chicken, to enjoy it at its most succulent.
help prevent it slipping.
Slow-cooking & traditional braising Pot roasting
Braising involves cooking meat Here, the only difference to
in liquid (often stock traditional braising is that
or wine, or a mixture), at a low the meat is uncovered during
temperature in the oven, or on cooking. Pot roasts are
the hob. This gentle slow-cook- typically made using richly
ing process is a combination marbled humble cuts which
of roasting and steaming and 1. Prepare the meat 2. Sear for flavour develop fall-apart tender
transforms cuts of meat that Allow the defrosted meat to come to Heat a large ovenproof pan on
meat, with a crispy,
are too tough to roast, into room temperature, and at least 30 a high heat, add a little oil and sear caramelised outer layer
mouth-watering stews minutes before cooking, remove it the meat in batches in a single layer during cooking.
and casseroles. from its packaging and pat dry with until evenly browned all over.
kitchen paper. Preheat the oven to Take out the meat and sauté
140ºC-160ºC/275-325ºF/Gas 1-3. the vegetables.

3. Add the liquid 4. The cooking process 5. Test the meat 1. Prepare & preheat 2. Slow-cook 3. Rest & carve
After sautéing the vegetables, place Cover with a lid and transfer into the Cooking times vary depending on the Preheat your oven to 160°C/325°F/ Pop in the oven and cook for Remember to rest the joint some-
the meat back in the pan. Add wine, preheated oven, or continue to simmer cut and your oven. Check casseroles Gas 3. Place the joint in a roasting the times shown below, topping where warm – 10 minutes
stock or water, and herbs or spices. gently on the hob at a very low after 1 hour and at regular intervals tin, rub salt over the top of it, up the liquid as required and for the Mini Pot Roasts and
Make sure that the liquid covers at temperature. We recommend the oven thereafter. Insert a meat fork into the and pour in enough water, stock basting 2-4 times. The meat is 20 minutes for the larger ones.*
least a third to a half of the meat and method as the process is more gentle thickest part of the joint – it should slide or wine to cover the bottom quarter ready when you can pull it apart Then place the joint upside down
bring to a gentle simmer. and the meat does not stick to the pot. in and out easily. With smaller cuts, to a third of the meat. You can with a fork! (so the meat doesn’t get squashed)
Check from time to time and top up simply take a piece out and taste it. add a few diced vegetables too if and slice.
with liquid if needed. you like. Tip*: This is a great time to reduce
the cooking liquor into a tasty gravy.
Cuts suitable for braising and stewing Cooking Times
Beef Pot roasting joint Cooking time at 160ºC
Beef Brisket Beef Kebab Cubes Braising Steaks Large Bone-in Pot Roasts
Beef Rib Trim Steak & Kidney Beef Back Ribs Beef Shoulder Pot Roast 2 ¾ - 3 hrs
Shin of Beef (boneless) Topside Roll Onglet Pieces
Beef & Pork Pot Roast 2 ¾ - 3 hrs
Oxtail Ribeye Roast Tafelspitz
Ox Cheeks Silverside Roast Pork Pot Roast 2 ¼ - 2 ½ hrs
Diced Beef Steak Beef OIives Stuffed Beef Pot Roast 2 ¾ - 3 hrs
Lamb Pork Veal Stuffed Lamb Pot Roast 2 ¾ - 3 hrs
Lamb Shanks Pork Chops Veal Osso Buco Mini Pot Roasts
Lamb Fore Shanks Diced Pork Calf’s Cheeks Beef Shoulder Mini Pot Roast 2 ½ - 2 ¾ hrs
Whole Shoulder of Lamb Pork Shoulder Roast Rolled Belly of Veal
Diced Lamb Mini Stuffed Pork Shoulder Roast Beef & Pork Mini Pot Roast 2 ¼ - 2 ½ hrs
Lamb Hearts Pork Osso Buco Stuffed Beef Mini Pot Roast 2 ¼ - 2 ½ hrs
Mutton Leg Joint Pork Cheeks Stuffed Lamb Mini Pot Roast 2 ¼ - 2 ½ hrs
Mutton Shoulder Pork Mini Shanks
Mini Shoulder of Lamb
Barbecuing Cooking Times

4 - 6 minutes in total
Beef, Lamb, Pork, Veal
6 - 8 minutes in total

3 steps to a perfect BBQ

Burgers Burgers
All Classic Steak & Lamb Burgers Grand Steak Burgers
Steaks Mini Steak & Lamb Burgers
Barbecuing is a method of cooking on a wire rack with All Ribeye & Sirloin Steaks (rare)
All Minute Steaks 110g (rare)
Steaks
Fillet Steaks
intense heat from below. This method requires close Mini Steaks All Ribeye & Sirloin Steaks (medium)
All Minute Steaks 110g (medium)
attention from the cook as the food can burn quickly. All Steak Medallions
Minute Rump Steaks 170g (medium)
Lamb Valentine Steaks & Noisettes (medium)
The rewards are beautifully caramelised, juicy meat, Other Mini Steaks
delicious for al fresco dining. Lamb Fillets (medium) All Mini Steaks
Lamb Valentines Steaks & Noisettes (well done)
Pork Fillet
Lamb Loins
1. Prepare & preheat
Make sure your BBQ is clean before you preheat it. Electric gas BBQs 10 - 20 minutes in total 30 - 60 minutes in total
may take 10 to 20 minutes to preheat and charcoal needs to burn until Burgers & Kebabs Roasts
Carnivores’ Steak Burgers Ribeye Roast 1kg
the coals are covered with a layer of ash (approx. 45 minutes). Charcoal
All Seasoned Burgers Heart of Rump Roast
cooks the meat more evenly and with a nicer aroma than briquettes. Mini Pork Burgers Tafelspitz
Allow the meat to come to room temperature and remove from Beef Kebab Cubes Boneless Leg of Lamb
packaging 20 minutes before cooking. Season or marinate if you like, but Steaks Pork Loin Roast
don’t salt the meat until the last moment, as it will draw out its juices. All Ribeye & Sirloin Steaks (well done) Pork Shoulder Mini Roast with Crackling
Minute Rump Steaks 170g (well done) Veal 2-Bone Rib

2. Sizzle Fillet, Sirloin & Ribeye Carnivores’ Steaks (Mini Roasts)

Pork Loin Steaks & Chops
Brush the meat with oil and lay gently on the BBQ. Cook slowly until It is possib
Veal Loin & Ribeye Steaks le to cook
browned and turn just once. Use tongs rather that a fork, Veal Rib, Club & T-Bone Steaks large roastin
g joints
so you don’t pierce the meat. Cook the meat on its first side for 60% of Roasts on a BBQ -
Mini Rump Roast
call or email
its total cooking time, cooking the 2nd side for the remaining 40% of the us for advic
total time. Use the press test to check if your meat is done, or use a meat
Chateaubriand e.
Rib Roast
thermometer for larger cuts. Stefan Kols
Lamb Racks & Short Saddle ch
Mini Lamb Leg (boneless) Head Chef
3. Rest Sausages
Traditional butchers’ sausages & Chipolatas
Don’t be tempted to serve your burgers, steaks and other cuts straight
off the BBQ – this will lead them to seem tough and will let their juice run Please Note: These times are suggested as a guide only and may vary depending on equipment used
out. Rest the meat on a rack, loosely covered with foil in a warm place for and circumstances.
up to 20 minutes, just as you would for other cooking methods.

BBQ TIPS
 Pay attention throughout cooking – if anything looks like it may burn,
move it further away from the heat so it will cook more slowly. Raising the
rack to around 30cm above the coals should be just right.
 Cover the BBQ with a lid as much as possible during the cooking process,
especially for larger cuts. This helps them cook more evenly, to lock in
the BBQ flavours and prevent flare-ups.