Tuck-in
issue 9
Tuck-in to England’s all-time favourite dishes
Tasty treats for every occasion Dish it up with friends Shepherd’s pie Home is where the heart is Steak and chips
Make a weekend of it with family favourites Burgers that bring a smile
Hooked on classics? Then enjoy the very best of English cooking to make the perfect occasion; with friends, family or simply a night in together.
Home cooking lifts the spirits and makes mouths water with the familiar aroma of our most loved dishes. Make each occasion special with these ultimate recipes for success.
Table Talk Entertain friends by dishing up the latest gossip over these sure-fire hits Shepherd’s Pie Roast Lamb with Mint Sauce Beef Casserole with Sweetcorn Dumplings PG
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Family Feasts Enjoy well-earned time together with these family favourites Roast Beef and Yorkshire Pudding Steak and Kidney Pudding The Ultimate Beefburger PG
Home Comforts Relax after a hard day at work with some of England’s best loved dishes Steak and Chips with Tangy Sauce Pan-Fried Liver and Onions with Bacon Lancashire Hotpot PG
Your Guide to Beef and Lamb Learn how to select the very best cuts for slow cooking, roasting, pan frying, grilling and griddling PG
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Tuck-in recipes perfect when…
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Table talk Warm hearty English dishes to share are the perfect occasion to bring friends together.Pull up a chair and dish up the latest gossip over a warming pie or casserole, simple to prepare and delicious to enjoy.
Plentiful, tasty and great for sharing, our recipe for Shepherd’s Pie brings out the very best of this much loved dish. We’ve prepared it with a little fresh rosemary and the addition of swede to the potato topping. A classic Beef Casserole made with the best beef cuts for slow, flavoursome cooking gets a modern twist with golden syrup for a sweet and tangy taste.
Tuck-in Table talk
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Tuck-in recipes perfect when…
Shepherd’s Pie
10 Shepherd’s Pie simply gets its name because the main ingredient – lamb – requires herding.
Feeds 6 Time to prepare 10 minutes Time to cook Approximately 1 hour Oven temperature Gas mark 4-5, 180-190°C, 350-375°F Take 675g (11/2 lb) lean minced lamb 15ml (1tbsp) sunflower oil 1 medium onion, peeled and finely chopped 1 large carrot, peeled and finely chopped 100g (4oz) green peas 30ml (2tbsp) plain flour 30ml (2tbsp) tomato ketchup 30ml (2tbsp) brown sauce 30ml (2tbsp) freshly chopped rosemary 1 lamb stock cube, crumbled 300- 450ml (1/2 - 3/4 pint) hot, good lamb or vegetable stock Salt and pepper
Topping 675g (11/2 lb) floury potatoes, peeled and cut into medium chunks 450g (1lb) swede, peeled and cut into small chunks 100ml (31/2 floz) milk or single cream 50g (2oz) butter 30-45ml (2-3tbsp) freshly chopped parsley or chives Make Heat the oil in a large pan and cook the onion and carrot until soft but not coloured. Add the mince, in batches and cook for 5 minutes until brown, on a moderate heat, turning frequently and mashing any large lumps with the back of a wooden spoon. Remove and discard half the oil. Stir in the peas. Stir in the flour and cook for 1-2 minutes, then add the ketchup, brown sauce, rosemary, lamb stock cube and lamb stock. Season.
Bring to the boil, reduce the heat and simmer gently for 20 minutes. Meanwhile prepare the potato and swede topping. Place the potatoes and swede in a large saucepan with boiling water and bring to the boil. Reduce the heat, cover and simmer for 20-25 minutes. Drain and mash together with the milk or cream and butter. Season, if required and stir in the parsley or chives. Spoon the meat filling into a 1.7L (3 pint) ovenproof dish and pipe or spread the surface with the potato mixture. Bake uncovered for 30 minutes, or until the top is brown. Tip • Try any vegetable combination in the topping. To ring the changes, why not stir 50g (2oz) grated cheese into the mash?
Roast Lamb with Mint Sauce ◊ Choose the traditional bone-in leg or a boneless rolled joint. For a slightly sweeter taste, opt for shoulder of lamb. Feeds 4-6 Time to prepare 15 minutes Time to cook Medium: 25 minutes per 450g (1lb) plus 25 minutes Well done: 30 minutes per 450g (1lb) plus 30 minutes Oven temperature Gas mark 4-5, 180-190°C, 350-375°F Take 1.3kg (3lb) lean lamb leg, shoulder or half shoulder joint Salt and pepper Zest of 1 lemon 2 large garlic cloves, peeled and sliced lengthways 2 large sprigs fresh rosemary leaves 15ml (1tbsp) olive oil 45ml (3tbsp) lemon marmalade, melted Gravy 15ml (1tbsp) plain flour 600ml (1pint) good, hot lamb stock, home-made, if preferred
To prepare the mint sauce, pound together the mint leaves and the sugar in a pestle and mortar to a rough paste. Alternatively, place in a food processor or blender and blend to a paste. Add the boiling water and leave to infuse for 5 -10 minutes.
Mint sauce (makes 150ml) 1 x 30g pack fresh mint leaves, stalks removed 60ml (4tbsp) light muscovado sugar When the mixture is almost cold, 150ml (1/4 pint) boiling water stir in the vinegar and transfer 150ml (1/4 pint) white wine vinegar to a serving bowl. Leave the sauce to stand for 1-2 minutes Make before serving. Place the joint on a chopping board and make several slits on When the lamb is cooked transfer both sides. Season. In a small to a platter, loosely cover with foil bowl mix together the lemon zest, and keep warm. Retain the contents garlic, rosemary leaves and oil. of the roasting tin for the gravy. Stuff the mixture into the slits and Meanwhile, prepare the gravy, brush with any of the remaining spoon off any excess oil from the mixture. Place the joint on a metal tin, leaving about 30ml (2tbsp) rack in a large non-stick roasting of any rich lamb juices. Place the tin and cover and roast for the preferred, calculated cooking time. roasting tin over a medium heat and sprinkle over the flour. Stir 40 minutes before the end of the well with a small whisk or spoon, cooking time remove the foil. add a little stock and stir again, scraping the base of the pan to 10 -15 minutes before the end of release any sediment. the cooking time glaze the joint with the lemon marmalade.
Add the remaining stock, and any meat juices from the platter, adjust the seasoning, if required and simmer for 8 -10 minutes, stirring occasionally or until reduced to a well-flavoured gravy. Strain before serving. Serve the lamb with the mint sauce, crushed potatoes and steamed Savoy cabbage or seasonal vegetables.
Beef Casserole with Sweetcorn Dumplings Casseroles have been around since ancient times, when it was discovered that cooking food slowly in a tightly covered clay vessel softened fibrous meats and blended succulent juices. Feeds 6 Time to prepare 15 minutes Time to cook Approximately 1 hour 15 minutes Oven temperature Gas mark 3, 170°C, 325°F Take 675g (11/2 lb) braising cubes (chuck and blade) or stewing cubes (shin and leg), cut into 4cm (11/2 inch) cubes 30ml (2tbsp) sunflower oil 8 small shallots or button onions, peeled and left whole 1 large garlic clove, peeled and finely chopped 4 large carrots, peeled and thickly sliced 30ml (2tbsp) plain flour 600ml (1pint) hot, good beef stock 300ml (1/2 pint) good red wine 15ml (1tbsp) red wine vinegar 2 large sprigs fresh thyme leaves 2 bay leaves Salt and pepper 15ml (1tbsp) golden syrup Corn Dumplings 225g (8oz) self-raising flour, sieved Pinch salt 50g (2oz) cold butter, cubed 15ml (1tbsp) freshly chopped chives 150g (5oz) sweetcorn kernels 120ml (8tbsp) cold water
Make Heat the oil in a large non-stick frying pan and cook the meat for 4- 5 minutes, in batches until brown. Spoon into a large casserole dish. Add the shallots, garlic, and carrots to the frying pan and cook for 2-3 minutes stirring occasionally. Stir in the flour and cook for 1-2 minutes. Transfer to the casserole dish. Add the stock, wine, vinegar and herbs to the casserole dish. Bring to the boil, reduce the heat, season and stir in the golden syrup. Cover and cook in the oven for 1 hour, stirring occasionally. To prepare the dumplings, place the flour and salt in a large bowl and rub the butter into the flour until the mixture resembles fine breadcrumbs. Season. Add the remaining ingredients, mix together to form a smooth dough and shape into 8 even-sized balls.
20-25 minutes before the end of cooking time remove the casserole from the oven, add the dumplings, return to the oven and cook uncovered for the remaining cooking time. Serve with extra vegetables. Tip • Cool any leftovers, cover and store in the refrigerator. When reheating, ensure the casserole is piping hot before serving a sensational second helping.
Family feasts Make family time fun with feasting favourites for every age.
We've pulled together the very best recipes for a delicious Steak and Kidney pudding and everyone's favourite, a Burger bursting with flavour. Or try a succulent roast for Sunday lunch. Our favourite, Roast Beef and Yorkshire pudding unlocks every family’s best kept secret how to make the ultimate roast.
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Roast Beef and Yorkshire Pudding with Horseradish Relish ∆ Feeds 6-8 Time to prepare 15 minutes Time to cook Rare: 20 minutes per 450g (1lb) plus 20 minutes Medium: 25 minutes per 450g (1lb) plus 25 minutes Well done: 30 minutes per 450g (1lb) plus 30 minutes Oven temperature Gas mark 4-5, 180-190˚C, 350-375˚F Take 2.7kg (6lb) lean rib of beef, French-trimmed and chined, boneless rib or topside joint 15ml (1tbsp) English mustard powder Salt and pepper 1 small red onion, peeled and cut into quarters 1 bulb garlic, cut in half widthways For the best Yorkshire puddings 175g (6oz) strong plain flour Pinch salt 2 large eggs, beaten 5ml (1tsp) fresh thyme leaves 300-400ml (10-14floz) milk 30ml (2tbsp) sunflower oil or beef dripping
Make Place the joint on a chopping board, score the skin, pat dry with absorbent kitchen paper and rub the mustard over the surface. Season with salt and pepper. Place the joint on a metal rack in a large roasting tin, add the onion and garlic and open roast for the preferred calculated cooking time, basting occasionally with any rich beefy juices. If the bottom of the tin seems a little dry, add a little extra beef stock or water. 1 hour before the end of the cooking time prepare the Yorkshire pudding. In a large bowl sift the flour and the salt. Make a well in the centre of the bowl and whisk in the eggs, thyme and enough milk to form a smooth, thick batter, about the consistency of double cream. Cover and leave the batter to rest in the refrigerator for about 30 minutes.
For the best roast potatoes 1.8kg (4lb) floury potatoes, e.g. Desiree, Cara, or Maris piper, peeled and cut in half 100ml (31/2floz) sunflower or olive oil or 100g (4oz) beef dripping, goose or duck fat Salt
To cook the Yorkshire puddings, increase the oven temperature to Gas mark 7, 220°C, 425°F and add the oil or beef dripping evenly to a 12-hole muffin or Yorkshire pudding tin and preheat in the oven for 5 minutes. Re-whisk the batter, just before using, adding any extra milk to return to the consistency of double cream and pour into a jug. Remove the hot tin from the oven and evenly pour the batter into each hole, return to the oven and cook for 30-35 minutes, or until golden brown and crisp. Meanwhile, prepare the gravy, spoon off any excess oil from the tin, leaving about 30ml (2tbsp) of any rich, beefy juices. Place the roasting tin over a medium heat and sprinkle over the flour. Stir well with a small whisk or spoon, add a little stock and stir again, scraping the base of the pan to release any sediment. Add the remaining stock, wine and any meat juices from the plate, adjust the seasoning, if required and simmer for 8-10 minutes, stirring occasionally or until reduced to a well-flavoured gravy. Strain before serving.
For the best gravy 25g (1oz) plain flour 450ml (3/4pint) good, hot beef stock, home-made, if preferred, or water 300ml (1/2 pint) full bodied red wine For the best horseradish relish 90ml (6tbsp) horseradish sauce or 75ml (5tbsp) fresh horseradish root, peeled and grated 45-60ml (3-4tbsp) crème fraîche 15ml (1tbsp) wholegrain or Dijon mustard Juice of 1/2 lemon
contents of the roasting tin for the gravy.
To prepare the roast potatoes, heat a large roasting tin with the oil or dripping in the oven for 5 minutes. Par-boil the potatoes in a large pan of boiling water for 10 minutes. Drain and shake the saucepan, to give the potatoes a rough texture. Remove the roasting tin from the oven and carefully add the potatoes. Toss gently, return to the oven and cook for 45-50 minutes until golden brown. When the beef is cooked transfer to a plate and loosely cover with foil and keep warm. Retain the
To prepare the horseradish relish, mix all the ingredients together, spoon into a serving bowl and serve as an accompaniment. Tips • For extra flavour add a crumbled vegetable stock cube in the water when boiling the potatoes or add 1-2 sprigs of fresh rosemary. • For a really crunchy texture dust the potatoes in plain flour or fine polenta (cornmeal) after par-boiling. • For extra rich, beefy flavour, use the oil from the joint to roast your potatoes.
Steak and Kidney Pudding ◊ Feeds 6 Time to prepare 15 minutes Time to cook 31/2 hours Take 50g (2oz) butter or beef dripping 900g (2lb) lean chuck or rump steak, trimmed and cut into 2.5cm (1inch) cubes 225-350g (8-12oz) ox kidney, trimmed and cut into 2.5cm (1inch) cubes 1 large onion, peeled and chopped 350g (12oz) flat cap or portobello mushrooms, halved and sliced (optional) 25g (1oz) plain flour 300ml (1/2pint) stout or brown ale 300ml (1/2pint) hot, good beef stock, home-made, if preferred 30ml (2tbsp) Worcestershire or brown sauce 1 sachet bouquet garni Salt and pepper For the suet pastry 350g (12oz) self-raising flour 5ml (1tsp) baking powder 175g (6oz) shredded beef suet 30ml (2tbsp) freshly chopped parsley 300ml (1/2pint) ice-cold water, to mix 25g (1oz) butter Make In a large casserole dish heat the butter or dripping and cook the beef and kidney for 4-5 minutes, in batches until brown on all sides. Add the onions and mushrooms (if used) and cook for 2 minutes. Sprinkle over the flour and cook for 1-2 minutes. Add the stout or brown ale, stock, Worcestershire or brown sauce and bouquet garni. Season. Bring to the boil, reduce the heat and cover and cook for 1-11/2 hours until the meat is tender. Set aside to cool for 20 minutes and remove the bouquet garni. Meanwhile, prepare the pastry, in a large bowl sift together the flour and baking powder. Season. Add the suet and parsley and mix into the flour. When evenly blended add enough water to bind to a soft, pliable dough. Cover and leave the dough to rest for about 20 minutes. Grease a 1.3L (3pint) pudding basin with the butter. Take a quarter of the pastry for the lid and set aside. Roll out the remaining pastry and line the pudding basin, leaving at least 1cm (1/2inch) of the pastry hanging over the edge of the basin.
Spoon the cooled meat filling into the basin and brush the edges of the pastry with water, then roll out the remaining pastry to cover the top. Place on top of the basin and press down well to seal.
Tips • To save time prepare the meat filling the day before and store in the refrigerator.
Cover the basin with a double layer of greased foil or greaseproof paper, pleated in the middle (the pleats will allow the pudding to expand during cooking) and tie with string, making a little handle with extra string at each side, so you can lift the pudding out of the saucepan or steamer.
• To make a truly traditional steak and kidney pudding, buy fresh suet.
Steam the pudding on an upturned, heatproof plate or saucer in a large covered saucepan filled with hot water or in a steamer for 2 hours, checking the water level regularly. Remove the string and foil or paper. Serve the pudding either by spooning portions from the pudding basin or turn out whole on to a plate and serve with creamy mashed potatoes and peas (see tips).
• If doing so, wait 20 minutes before turning the pudding out of its basin.
The Ultimate Beefburger The burger, whilst a relatively new addition to our culture, has found a place in English homes and hearts and can count itself as a great favourite. Feeds 4 Time to prepare 15 minutes Time to cook 10-16 minutes
Make Place the minced beef in a large bowl and add the onion, garlic salt, seasoning, herbs, Tabasco or sweet chilli sauce, breadcrumbs and blue or mozzarella cheese.
Take 450g (1lb) lean minced beef 1 small onion, peeled and grated 5ml (1tsp) garlic salt Salt and pepper 2.5ml (1/2 tsp) dried oregano or marjoram 15ml (1tbsp) Tabasco or sweet chilli sauce 25-50g (1-2oz) fresh white breadcrumbs 50g (2oz) blue cheese, crumbled or grated mozzarella cheese 1 egg, beaten 15ml (1tbsp) sunflower oil
Stir in the egg. Mix together thoroughly, cover and refrigerate for 30 minutes. Using damp hands shape the mixture into 4-6 evenly sized burgers. Brush the burgers with a little oil and cook on a prepared barbecue or preheated moderate grill for 5-8 minutes on each side, or until cooked through. Serve the burgers on rolls of your choice with salad leaves and serve with tomato sauce or relish and potato wedges sprinkled with grated cheese.
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Home comforts After a hard day at the office, revive the soul with comforting classic dishes to eat whilst cosying up on the sofa.
Relax and unwind with delicious Lancashire Hotpot or create a quick fix with tasty Liver and onions or Steak and chips. The rich scent of the perfect stew is enhanced with freshly chopped mint and sliced red potatoes with the skin on for added texture and cutlets dusted in mixed herbs. Steak and chips has a modern twist with the addition of a tangy Marsala, red wine and chilli sauce.
Steak and Chips with Tangy Sauce √ Feeds 2 Time to prepare 10 minutes Time to cook Rare: 21/2 minutes on each side Medium: 4 minutes on each side Well done: 6 minutes on each side Take 2 sirloin, rump, rib-eye or fillet steaks, 2cm (3/4 inch) thick 10ml (2tsp) olive oil Tangy Sauce 30ml (2tbsp) olive oil 2 garlic cloves, peeled and finely chopped 100ml (4floz) Marsala or sweet sherry 100ml (4floz) red wine 100ml (4floz) hot, good beef stock or water 15ml (1tbsp) tomato purée Pinch dried chilli flakes (optional) Salt and pepper 30ml (2tbsp) freshly chopped parsley or chives
Make Heat the oil in a pan and cook the garlic until soft, but not coloured. Add the Marsala or sweet sherry and red wine, bring to the boil, reduce the heat and cook for 10-15 minutes until reduced. Stir in the stock or water, tomato purée, chilli flakes and seasoning, if required. Add the parsley or chives. Increase the heat and boil the sauce for 2-3 minutes until thickened. Meanwhile, heat the oil in a large non-stick frying pan. Add the steaks and cook according to your preference. Serve the steaks with the sauce, chips and a side salad.
Tip • If using a griddle pan, heat without any oil, and just before cooking brush the steaks with oil.
Tuck-in Home comforts
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Pan-Fried Liver and Onions with Bacon If you haven’t tried liver for a while give this simple, yet tasty recipe a go; it’s rich in iron and tastes great too. Feeds 4 Time to prepare 5 minutes Time to cook 9-11 minutes Take 450g (1lb) lamb’s liver, sliced 15ml (1tbsp) plain flour Salt and pepper 1 small handful fresh sage leaves, finely chopped 175g (6oz) smoked back or streaky bacon, cut into pieces, or pancetta cubes 1 medium onion, peeled and finely sliced 5ml (1tsp) olive oil 45ml (3tbsp) good, aged balsamic vinegar 250ml (9floz) hot, good lamb stock
Make In a shallow bowl mix together the flour, seasoning and sage leaves. Toss the liver in the flour. Heat a large non-stick frying pan and cook the bacon or pancetta and onions for 3-4 minutes until crispy. Remove and keep warm. Heat the oil in the same pan and cook the liver for 1-2 minutes on each side, to seal. Remove the liver from the pan and keep warm with the bacon. Add the balsamic vinegar to the pan and stir in the stock, return the liver and bacon to the pan and simmer for 5 minutes. Serve with crispy onions, mashed potatoes and carrots.
Tip • Serve the liver pink inside for a succulent texture. Note Due to the high levels of Vitamin A, this recipe is not suitable for pregnant women.
Lancashire Hotpot ∞ Although this recipe traditionally contains kidney, leave this out if you are not keen on offal. Feeds 6 Time to prepare 20 minutes Time to cook 3 hours Oven temperature Gas mark 3, 170°C, 325°F Take 900g (2lb) lean lamb chops, cutlets or chump chops, trimmed 15-30ml (1-2tbsp) dried mixed herbs 15ml (1tbsp) sunflower oil 30ml (2tbsp) freshly chopped mint 4 lamb’s kidneys, skinned, cored and cut into small pieces 3 medium onions, peeled and cut into wedges 15ml (1tbsp) plain flour 600ml (1pint) hot, good lamb stock 15-30ml (1-2tbsp) Worcestershire sauce Salt and pepper 2 bay leaves 25g (1oz) butter, softened 900g (2lb) red potatoes, unpeeled and sliced
Make Coat the cutlets with the mixed herbs. Heat the oil in a large pan and cook the chops or cutlets, in batches until brown, turning once. Transfer into a 2.8L (5pint) ovenproof casserole dish with a lid. Sprinkle over half the mint. Add the kidney to the pan and cook for about 20 minutes and then spoon evenly over the cutlets. Fry the onions for about 10 minutes until brown, adding a little more oil to the pan if necessary. Stir in the flour and cook for 1-2 minutes. Add the stock, Worcestershire sauce and seasoning. Pour the stock and onion mixture into the casserole dish and sprinkle over the remaining mint and add the bay leaves. Arrange the potato slices on top of the casserole dish in an overlapping pattern. Season and dot with half the butter.
Cover with a tight-fitting lid and cook for 11/2 hours. Remove the lid and cook for a further 50 minutes. Brush the potatoes with the remaining butter and place the casserole under a preheated moderate grill for 4-5 minutes to ensure the potatoes are crisp and golden. Serve with seasonal vegetables.
Your guide to beef Selecting the right cut of meat for your recipe is important. It can make a huge difference to the end result in terms of cost, time to cook and flavour. Below is our guide to choosing beef cuts. Shopping for beef When shopping for joints allow 100-175g (4-6oz) raw meat per person for boneless joints and 225-350g (8-12oz) for bone-in joints. Buy beef from a good quality retailer where it should have been matured long enough to ensure optimum flavour and tenderness. Beef should be dark red in colour with no unpleasant or unusual smells. Look for joints with good marbling (streaks of fat that run through the leaner parts of the muscle). During cooking marbling helps to baste joints and add flavour. Any visible surface fat should be white or creamy in colour, feel firm, and should have a soft waxy texture. As a guide, red meat will keep for between three to five days in the refrigerator at a temperature of between 0-4°C and ensure you follow any `use by’ dates on packaging. Beef Cuts Beef is divided into four quarters – two forequarters and two hindquarters. The forequarter runs from the neck to the loin. The cuts from the forequarter can be less tender, as these muscles work the hardest. They often require slower methods of cooking, such as stewing, casseroling, braising and pot-roasting. The hindquarter is the back end of the animal, with more tender cuts that are suitable for roasting and quicker cooking methods. The best cuts for slow cooking Shin – A well-flavoured cut from the leg which is sold as bone-in or boneless medallion-shaped pieces of meat, perfect for rich and tasty stews and casseroles. Boneless cubes, braising steak – These cuts are typically from the chuck or blade and are ideal for casseroling or braising.
Brisket – A popular economical joint, taken from the belly, and sold boned and rolled. Ideal for pot-roasting for tender, mouth-watering results. Daubes – These are from the topside or silverside and trimmed to uniform size. They are perfect for stewing, casseroling or braising. Oxtail – Generally sold as bone-in pieces, this cut is experiencing a revival. With gentle cooking it makes the most fantastic flavoured soups, stews and casseroles. Ox kidney – Divided into many small lobes, the whole kidney weighs about 450g (1lb) and is perfect for slow cooking, in particular steak and kidney pudding. The best cuts for roasting Topside, silverside and mini joint – Taken from the hindquarter and is a large, lean boneless cut of meat with little marbling and a fine-grained texture. Ideal for roasting as they are very tender and can be carved into lean slices. Mini joints are suitable for smaller households and will serve 2-3 people. These joints are often sold with added fat for roasting.
Fore rib, boneless rib – A premium roasting cut, this joint is evenly marbled with fat and covered with a layer of natural fat. Boneless rib may be sliced and sold as rib-eye steaks. If buying on the bone ask your butcher to chine the backbone as this makes it easier to carve. Boneless rolled sirloin – The classic roast beef joint of England so called because as legend has it, it was knighted `Sir Loin’ by Henry VIII. Great for a special occasion, this prized joint comes from the hindquarter and makes an impressive centrepiece for any table. The best cuts for pan-frying, grilling and griddling Rib eye* – Large and slightly rounded steaks cut from the eye of the fore rib. They carry a little more fat than other steaks, but have a wonderful flavour. These steaks may also be sold on the bone. Sirloin* – Sold boneless, sirloin steak has a great flavour. Steaks are cut to about 2cm (3/4 inch) thick and have a thin layer of fat running along the top of the steak.
fore rib
cubes
mince
boneless shin
boneless rolled sirloin
braising steak
rump steak
boneless rib
silverside
topside
mini joint
sirloin steak fillet steak
stir-fry strips
rib eye steak
oxtail
kidney
liver daubes
Rump* – Larger and with a firmer texture than sirloin steak, rump steak is often considered to have more flavour. Fillet – This is the most lean and tender of all steaks making it the most prized of cuts. Typically 4cm (11/2inch) thick, it cooks quickly and there is no waste, which makes it worth considering for a special occasion.
Frying/Minute steaks* (not illustrated) – This inexpensive steak is taken from the thick flank. Take care in the cooking of these steaks to ensure optimum tenderness and flavour. Great for a decadent sandwich or baguette. Stir-fry strips – Rump cut into strips and ideal for stir fries, salads and wraps. * All suitable for cooking on the barbecue.
rolled brisket
Your guide to lamb There are many different cuts of lamb available in your local butcher or supermarket, and look out for seasonal variations as well, from tender new season spring lamb to flavoursome and mature autumn lamb. Shopping for lamb When shopping for joints allow 100-175g (4-6oz) raw meat per person for boneless joints and 225-350g (8-12oz) for bone-in joints, and always buy from a good retailer. The flesh may vary in colour, due to age and pasture used for grazing. Generally, it should be bright, moist and brownish pink (not too red or bloody). The fat should be white, firm and crumbly, yet waxy. As a guide, red meat will keep for between three and five days in the refrigerator at a temperature of between 0-4°C and always ensure you follow the `use by’ dates on packaging. The best cuts for slow cooking Scrag end – The bony part of the neck, cut into thick slices, often sold as stewing lamb. A flavoursome cut and when trimmed of fat ideal in soups and stews, on or off the bone. Boned, or diced shoulder or leg – Great for stews, casseroles and curries. The leg meat will provide leaner pieces of meat, but when trimmed of excess fat the shoulder will provide slightly more flavour.
Chump chops – A thick chop that may be diced and used in braised or casserole dishes but also good for grilling, frying and roasting. Lamb cubes – Taken from the leg and great for pies and pasties. The best cuts for roasting Rolled and boned shoulder – A succulent tender roasting joint, ideal for stuffing. Rolled boneless shoulder mini joint – A smaller joint suitable for 2- 3 people. Quick to cook and perfect for a mid-week supper. Cushion of lamb – A boneless joint that’s round in shape and easy to carve. Your butcher can prepare this for you.
Whole, boned and rolled leg and shoulder joints – These joints are suitable for pot-roasting where the joint is pre-browned and pot-roasted slowly with vegetables, stock and fresh herbs.
Half shoulder – A cut that is full of flavour and sold as either blade or knuckle and a convenient small roasting joint.
Lamb shanks – A well flavoured cut, ideal for chillier evenings and perfect for slow, moist cooking until the meat literally falls off the bone.
Whole shoulder* – A wonderful roasting joint from the forequarter that has a slightly sweet flavour. This cut is perfect for the barbecue too.
Best end chops or cutlets – Traditionally used for Lancashire hotpot and suitable for grilling, frying and roasting too.
Whole and half leg – Prime roasting joints perfect for Sunday lunch. Boneless rolled leg joints – Leg joints which are easy to carve and ideal for stuffing.
Best end of neck – Sometimes called rack of lamb and is extremely versatile. It has 6 or 7 small chops, making it a perfect joint to roast for 2-3 people and quick to cook. A rack is cut between the bones to produce lamb cutlets. The meat and fat is often trimmed prior to cooking. This is known as `French’ or `larder’ trimming. A Guard of Honour is made by joining together two trimmed best ends so that they face each other, fat side out, to form an arch. Boned and rolled loin – A succulent joint that can be stuffed before roasting, or sliced into loin chops and roasted with root vegetables and fresh herbs. Saddle of lamb – A premium roasting joint, perfect for a special occasion, which, depending on size can serve up to 8 -10. Can be boned and stuffed before roasting. The best cuts for pan-frying, grilling and griddling Lamb cutlets* – Taken from the best end, these require very little cooking and should be eaten slightly pink. The cooking time depends on the thickness of the cutlets. Shoulder steaks* – These are full of flavour although slightly fattier than other steaks or chops.
mince
scrag end diced shoulder
rolled & boned shoulder
whole shoulder
mini joint
half shoulder knuckle
guard of honour
cushion of lamb
rolled & boned loin
best end
best end cutlet
shoulder steaks
half shoulder blade
loin chop
noisette whole leg
chump chops
saddle
half leg
shank valentine steak barnsley chop boneless rolled leg
kebabs stir-fry strips
boneless mini joint
boneless steak Noisettes* – A premium cut in which the eye of the loin is completely boned out to form a fillet tied with string. This cut is beautifully tender and quick to cook. Valentine steaks* – A modern butterfly cut prepared from the loin with the meat of two chops. Barnsley chops* – Also known as crown or double chops and prepared from the saddle. Perfect
cubed boneless steak for those with a hearty appetite. Chump chops* – These chops have less bone with a firmer texture than other cuts and a superb flavour. Lamb cubes* – Taken from the leg and great for kebabs. Leg steaks* – These are from the leaner part of the leg. Tare care when cooking to ensure maximum tenderness and flavour.
leg steak (bone-in) kidney
liver Stir-fry strips – Ideal for quick cooking. Try hot in a salad or wrap. *All suitable for cooking on the barbecue.
Contact us at georginae@eblex.org.uk or visit www.tuck-in.com
English Beef and Lamb Executive, Graphic House, Ferrars Road, Huntingdon, Cambridgeshire, PE29 3EE. 0870 241 8465
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Location photography by Cristian Barnett Recipe photography by Steve Lee Home Economist: Denise Spencer-Walker 02/06