Awarded 5 Stars in Food Hygiene in 2016 from Environmental Health

Expertly Cook Meat, Our Way

Meat is cooked to enhance its natural flavour and tenderness. Its versatility lends itself to a variety of different cuisines. There are many different ways of cooking meat - the guide below will help you to choose the best method to cook your favoured cuts. During cooking, the meat contacts and exudes some of its juices, which form a brown, savoury coating on the surface of the meat. This adds flavour and accounts for the popularity of roasted, grilled, and pan-fried meats.

cooking meat

Pan and Stir-Frying

This is a quick method of cooking that is suitable for tender, smaller pieces of meat. Lightly oil the meat before cooking or use a tablespoon of oil in your preheated pan or wok. The meat should be turned from time to time until evenly browned. The cooking times will vary according to thickness of the meat, and the thicker the meat, the longer it will take.

Grilling and BBQ

This is also a swift method of cooking as fierce heat is applied directly to the meat. Please always ensure that you preheat your grill/BBQ before cooking. This, like stir-frying, is a healthy method of cooking as none or very little oil is added to the meat, and you can marinate the meat for extra taste and succulence. Lean meat will need a little oil brushed onto it prior to cooking.


Often referred to as casseroling, braising, or stewing, this is the slowest cooking method and suits the less expensive cuts of meat. It is modern-day convenience food, as once the dish has been prepared it can be placed into the oven at a low heat and left to cook for hours while you get on with your daily chores.

It involves the cooking of meat in a liquid such as stock or wine along with vegetables and herbs or spices of your choice. Ideally, the meat should be sealed on the hob then placed into an ovenproof casserole dish with a firm-fitting lid. Then, add no more than 250ml of liquid to each 500g of meat as well as your preferred mix of root vegetables and flavourings. Allow the dish to simmer in the preheated oven that should not exceed 160 °C, gas mark 3. Weigh the meat and allow 50 minutes per 500g of meat.


This is the easiest of all the cooking methods. Simply follow the simple guidelines below for a perfect roast:

  • When buying the meat, allow for the following weights per person: 100g Boneless, 225g Bone-in
  • Weigh the joint and calculate how long it needs to cook, and preheat the oven to gas mark 4-5, 180 °C, 350 °F.
  • Place the joint in a roasting tin, uncovered and seasoned. Vary the seasoning and herbs to suit your individual taste.
  • Ensure it is placed with the fat uppermost so that it melts during cooking to baste the joint and keep it succulent.
  • Once cooked, take the joint out of the oven and allow it to rest for at least 10 minutes before carving. This lets the meat relax and the juices distribute evenly, making it easier to carve and the meat more succulent.