Find your wonderful in our butchery section

How to make your meat more delicious

	Bloom To get the best flavour from meat always cook it from room temperature. Remove the meat from its packaging and leave it to bloom for at least 10 minutes before cooking. This helps to ensure a more consistent cooking experience.
	Salt Salt is important to get the delicious caramelisation on the outside when cooking, but salting too early will draw the juices out of the meat and can make it dry.
	Oil By oiling the meat instead of the pan, you're able to get the pan really hot without the oil burning. It also helps ensure the meat doesn't stick to the pan.
	Rest Allowing your meat to rest after cooking gives time for the juices to redistribute themselves through the meat. Meat that has rested before being served will be juicier than meat that has not
	Slice Look closely for small lines running in the same direction. This is the grain. Slice across the grain for maximum tenderness.

Make the most of your roast - tips for leftover lamb

• Turn your favourite cottage pie recipe into shepherd’s pie by swapping out the mince for leftover lamb. 
• Try a Greek style souvlaki – add some tzatziki and leftover vegetables or salad to flatbread.
• Stir-fry left over lamb with some veggies and rice foe a quick biryani style dish.

How to carve a leg of lamb 

1. Take 2 – 3 slices from the thin side of the leg of lamb
2. Starting at the knuckle, cut out a large wedge (this will make carving easier)
3. Carefully carve thick or thin slices down the length of the leg going right through to the bone.
4. Take your knife and run it down on top of the bone to release the slices and place them on a plate.

Top tips

• Economical cuts like pork shoulder are excellent in the slow-cooker, as they become tender the longer you cook them. Pulled pork is a true family favourite – delicious in a ragu, sliders, tacos, burgers, or nachos. 
• Did you know that some pork cuts are healthier than others? The tenderloin (fillet) and cutlet naturally have a lower fat content and are well suited to a quick sear in the pan or fry on the barbecue. 

Good pork cuts for cooking:

Shoulder chop: Chops cut frim the shoulder are a bit fattier than the loin so crisp up nicely (though the fat can be easily trimmed). Chops are great marinated and grilled or pan fried, and can also work well in slow cooking such as braising. 

Diced: Ready diced pork is a low-fat, tasty cut which can be used in everything from stir-fries or curry, to you favourite slow cooked recipe.

Top tips - chicken

Top tips - beef