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.
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