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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... -
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... -
Bulent’s Guide to choosing the Best Cuts of Beef
When choosing your cut of beef, you’ll know that there are different cuts that vary in texture, taste, toughness and cooking times for all types of dishes. Here are some handy tips and tricks below to help you choose the best cuts of beef for your meal!
