Don’t cook cold meat straight from the fridge – take it out about 30 minutes before you get sizzling.
Let us show you how to cook the perfect Lamb Rump
Want to cook the perfect steak, here is how…
Pat meat dry before frying, including marinated meats. Wet meat doesn’t brown well.
Before you put the meat on, make sure the surface of the pan or grill is hot. When you’re ready to turn the meat (which the purists say you should only do once), use tongs to help keep the juices in.
Give ‘em some room – use a big enough pan so meat’s not crowded while cooking, as this can slow down the process.
When cutting or carving meat, always cut across the grain.
When chicken is ready, the juices will run clear.
Always cover and rest red meat after cooking, to retain the juices. Resting time varies depending on the size of meat, and remember, meat will keep cooking once you’ve taken it off the heat, so be careful not to over-cook!
Pat the skin dry so there is no moisture.
Score the skin by cutting slits every 1cm across with a stanley knife or a very sharp knife.
Use approximately 2 tbsp of good quality flaky sea salt to massage the roast.
Put in a hot oven at 230°C for 20 minutes. Turn the oven down to 160°C to finish cooking until the roast reaches an internal temp of 71°C (approximately 2 hours).
Rest for 10-15 minutes before carving.
Recipe from pork.co.nz
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