Ask your local butcher

Roasting Times:

The question that people ask most often is "How long should I cook it for?" Unfortunately there isn't a perfect cooking time for each joint, it all depends on the size/type of joint, your oven and your taste. The table below provide a general rule for roasting joints, but times will vary slightly between different ovens:

Roasting Beef: Pre-heat oven to 180oC

How Do you like it?Cooking Time per 450g/1lbInternal temperature
Rare

20 mins per lb, plus 20 mins

60°C

Medium

25 mins per lb, plus 25 mins

70°C

Well Done

30 mins per lb, plus 30 mins

80°C

Roasting Lamb: Pre-heat oven to 180oC

How Do you like it?

Cooking Time per 450g/1lb

Internal temperature

Medium

25 mins per lb, plus 25 mins

70-75°C

Well Done

30 mins per lb, plus 25 mins

75-80°C

Roasting Pork: Pre-heat oven to 180oC

How Do you like it?

Cooking Time per 450g/1lb

Internal temperature

Medium

30 mins per lb, plus 35 mins

70-80°C

Well Done

35 mins per lb, plus 35 mins

75-85°C

Roasting Tips:

  • Remove your joint from the fridge an hour before roasting to let it get up to room temperature
  • Weigh the raw joint and calculate the required cooking time
  • Season Well before cooking
  • Position the oven shelves so the joint is in the centre of the oven
  • Place the joint fat side up, this will allow the juices to run down the joint, basting it as it cooks
  • If your joint is browning too quickly, cover with foil
  • After cooking, remove from the oven, cover with foil and a couple of tea towels and allow it to rest for at least 20 minutes, this allows the meat to relax and will make it juicer and more tender

Mature Meat Tastes Better!

One of the key benefits in buying your meat from N.V.Gagen is that you can be assured that the meat has been hung and aged properly ensuring you enjoy the best flavour and most tender meat.

So why hang meat? There are a number of influences on how tender meat is. After slaughter, Hanging meat and letting it mature allows the meat to develop a far more intense flavour as well as making it more tender when cooked.

After the slaughter, the breakdown of oxygen in the blood produces lactic acid, and as meat ages, the enzymes start to break down the muscle fibres, making the meat softer. This process in managed by hanging meat in controlled conditions for up to six weeks. Managing the temperature ensures the meat achieves the desired muscle fibre degradation rather than any undesirable bacterial decomposition.

As well as ageing, another factor that can influence the tenderness of meat is stress. If an animal is handled and slaughtered humanely to ensure that any stress to the animal is minimized this also helps produce consistently tender meat. As our meat is slaughtered on site by our own trained and certified slaughtermen, we can ensure all animals are handled and slaughtered humanely and stress free to provide you with the best meat possible.

Mature Meat Tastes Better! When Fat is a Good Thing!

When Fat is a Good Thing!

We're all a lot more health conscious than we ever used to be and we're careful about what we feed our families and children. You'll find a lot of meat sold in supermarket is trimmed to be very lean. While lean is not a bad thing, what any butcher worth his salt will tell you is that a little fat goes a long way.

It's one of the reasons British Beef and Lamb is so good. Being bred outside, the animals develop a good layer of fat to keep them warm. This helps to make the meat really juicy. If you leave some of this fat on while cooking, even if you don't eat it , will add a to the flavour and help give it a beautiful texture.

The same applies with marbling, this is where there are seams and flecks of firm creamy white fat that you can see running through the cut of meat. These little pockets of fat will keep the meat juicy as it cooks and will add to the flavour, basting the meat from the inside out.

The Best Beef and Lamb is really red isn't it?

Not necessarily. When meat is first cut from the carcass, it's a dark purplish-red colour because it hasn't been exposed to oxygen. It's the meat's reaction with the oxygen that turns it bright red. Red's good for beef and lamb, but what lots of people don't realise is that slightly browner meat will often have a better taste and flavour.

The brown colour comes from being exposed to oxygen for longer and it's one of the signs of a well-aged piece of beef or lamb (see details on "Mature Meat" above). Far from meaning the meat is going off, this colour is a natural part of the meat maturing - something that releases wonderful flavours and really tenderises the flesh.

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