Beef & Lamb Cooking Times

For Beef Recipe ideas click here.

For Lamb Recipe ideas click here.

Lamb Cooking Times

Steaks  
Fry:minute Steak 1-2 mins each side
Grill or Fry:fillet 2-3 cm (3/4 - 1 1/4") think For each side allow:rare 3-4 mins; medium 4-5 mins; well done 6 mins
Stir-fry:sirloin,rump,rib eye cut into strips 2-4 mins + 2 mins with vegetables
Joints  
Oven Roast: topside,silverside, thick flank and fore rib

Oven:gas mark 4-5, 180-190c, 350-375F

rare 20 mins per 450/1lb + 20mins, internal temp approx 60c.

Medium 25 mins per 450g 1lb +25mins, internal temp approx 70c

well done 30 mins per 450g/1lb + 30-40mins

Joints & Steaks  
Caserole, stew and braise: stewing/braising steak, dice and daubes, shin and leg

Oven: gas mark 3, 170c, 325 F

stew:2-3 hours Braise:braising steak (shin,leg,neck) 1.5 - 2.5 hours

Mince  
Fry,dry fry

To use mince that is then cooked with other ingredients, such as Bolognese, start by browning the mince.

In a good-sized pan, fry, either dry or with just a little oil, for 4-6 mins.

Don't put too much mince in the pan or it will steam! batch fry instead

   
   

Beef Cooking Times

Steaks  

Grill or Fry: leg (bone in and

boneless), chump, shoulder, loin 2cm (3/4") think

4-6 mins each side
Gill or Fry: leg (bone in and boneless), chump, shoulder, loin, 2 cm + (1"+) think 4-6 mins each side
Stir-fry:leg, cut into strips 2-4 mins + 2 mins with vegetables
Braise:shoulder oven:gas mark 3, 170'c,325'F 1-1.5 hours
Chops & Cutlets  
Grill or Fry:loin,chump, cutlets 2cm (3/4")thick 6-8 mins each side
Roast:loin,chump,cutlets 2cm (3/4") thick Oven:gas mark 4-5,180-190 c, 350-375 F 25-30 mins
Braise:loin,chump, 2cm (3/4") thick Oven:gas mark 3, 170c,325 F 1-1.5 hours 
Joints  
Oven Roast:leg,shoulder,breast,shanks,rack

Oven:gas mark 4-5, 180-190c, 350-375 F

Medium:25mins per 450g/1lb +25 mins internal temp approx 70-75c.

Well Done: 30mins per 450g/1lb +30mins internal temp approx 75-80c.

Pot Roast:shoulder, breast, shanks

Oven:gas mark 4-5 180-190c, 350 - 375 F

25-30 mins per 450g/1lb + 25-30 mins

Mince  
Fry, dry fry

To use mince that is then cooked with other ingredients such as Moussaka, start by browning the mince.

 

In a good-sized pan, fry, either dry or with just a little oil, for 4-6 mins. Don't put too much mince in teh pan or it will steam! batch fry instead.