Meat Cuts & Cooking Suggestions

Meat Cuts & Cooking Suggestions

Meat Cuts, Characteristics and Cooking
Meat cuts have evolved over the centuries to accommodate changes in cooking methods and tastes. Variations in butchering make it sometimes difficult to know what cuts you’re getting. To try and keep it simple we have only talked about the quality meat cuts we do, but please ask for further details. The aim of good butchery remains the same - to ensure that each cut is made of the same type of meat, cooks in the same way, and the right amount of bone and fat accompany the cut to ensure the best results.

Roasting Table for beef (sirloin, rib and rump) and lamb (leg and shoulder)

Always give your joint 20 minutes (up to 2kg) or 30 min (over 2kg) at a high temperature 210-230˚C gas mark 6-8.

Then reduce the heat to 170/180˚C gas mark 4 and cook for the suggested times below. Always rest your joint of meat in a warm (not hot) place for a minimum of 10 minutes before carving.

Rare 10 minutes per 500g
Medium 15 minutes per 500g
Well done 20 minutes per 500g

Herdwick Cuts

Leg - the leg is the classic roasting cut, it can be butchered as a whole leg for a large roast dinner or cut into the leg fillet and a smaller leg joint. The leg can be boned and rolled for easy carving or left on the bone. Diced leg can be used in stir fries or kebabs.

Leg Fillet - As above, the fillet has a very good meat to bone ratio and is a lovely roasting joint.

Chump - This is the ‘rump’ of the lamb and is beautifully tender, it can be cut as steaks or left as a small roasting joint. The joint is lean and should therefore be cooked quickly and can be served a little pink.

Loin - The loin can be made into meaty chops, noisettes, or valentine steaks, all perfect for quick grilling or frying.

Rack - The rack can be cut into delicate chops called cutlets, left in one piece with the bones trimmed ‘rack’ or taken off the bone and used as super tender roasting joint ‘rack off the bone’. It is a lean cut of meat and can be cooked quick and served pink.

Shoulder - The shoulder can be left on the bone or boned and rolled. Left on the bone the shoulder can be cut into smaller portions that we call ‘Henrys’ for slow roasting. Diced shoulder is ideal for slow cooking or casseroles.

Breast - The breast is usually trimmed and rolled to make a small joint that is well flavoured and moist when cooked very slowly.

Neck - This is usually cut into rings and is perfect for pot roasting, often
used in ‘ Lancashire hot pot’ and other types of casseroles


Based in the heart of the Lake District

YEW TREE FARM, Coniston, Cumbria, LA21 8DP|Telephone: 015394 41433 | 07753 957150|Email: [email protected]