How to Roast Beef/Lamb

How to Roast Beef/Lamb

Preheat oven according to the cut of beef or lamb you are roasting (use guide below). Also determine the weight of the roast. Place the roast on a rack in a roasting dish. Brush lightly with oil and season with a little salt and pepper and any other flavourings of...
Cooking Pork Perfectly

Cooking Pork Perfectly

Did you know that pork is a red meat? This means that it’s best to rest once cooked and it’s perfectly OK with a hint of pink – just like beef and lamb.  In fact cooking it this way means your pork will remain succulent and tender – perfect!...
Preparing and Tying a Boneless Lamb Leg

Preparing and Tying a Boneless Lamb Leg

Preparing and tying a roast is fun to do, resulting in a neat, easy to handle main dish with loads of wow factor. If you’ve never done this before, below is an easy step-by-step guide. Ask your butcher to bone the leg or buy a boned one and remove the netting....
Doug’s Pork Belly Roast

Doug’s Pork Belly Roast

The lovely thick layer of fat on this particular cut keeps the meat really moist as it roasts, and also gives you an incredible even layer of delicious crackling. Belly is a very underrated cut , but it is becoming a favourite on gastropub menus, and rightly so. If...
Beef and Guiness Pie

Beef and Guiness Pie

Tender, slow-cooked beef and the sweet roasted flavour of stout, add real depth to this pub favourite. The filling for this pie is cooked long and slow, tenderising the beef and allowing the flavour of the Guinness to permeate it. You could prepare the filling a day...