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Cooking Tips - Pork
Pork Joints
Roasting
Always allow the meat to reach room temperature before cooking.
For the best crackling, ensure the skin is dry before cooking. You can leave an uncovered joint in the fridge to do this. Score the skin before roasting (we'll usually do this for you when you purchase). This lets the fat from underneath baste and crisp the skin as it cooks. Just before roasting, rub salt onto the skin - don't leave it with salt rubbed in for too long before cooking as it will draw the moisture out of the meat too soon.
Cooking times: Start hot (240°C (220° fan /gas 9 to heat the centre of the joint, this also helps the crackling started off well. After 20 minutes, reduce to 180°C (160°C fan) / gas 4 and continue roasting for 25 minutes per pound / 450g.
When it's ready: Stick a sharp knife or skewer into the centre of meat from the underside. Juices should run clear (no traces of pink). Clear juices show that the joint is cooked, and the meat will still be moist.
Let the meat rest before carving.
Quality Standard Mark approved meat
Cooking Tips - Beef
Beef Joints
Cooking a beef joint is a great way to prepare a delicious and hearty meal. Here is a basic recipe for cooking a beef joint:
Ingredients:
• 1 beef joint (3-4 lbs)
• 2 tbsp olive oil
• Salt and pepper
• 4 garlic cloves, peeled and crushed
• 2 sprigs of fresh rosemary
• 2 sprigs of fresh thyme
• 1 cup beef stock
• 1 cup red wine (optional)
Instructions:
1. Preheat your oven to 350°F (175°C).
2. Rub the beef joint with olive oil and season with salt and pepper.
3. Place the joint in a roasting pan and add the garlic, rosemary, and thyme.
4. Pour the beef stock and red wine (if using) into the roasting pan.
5. Roast the beef for 20 minutes per pound, or until the internal temperature reaches 130-135°F (55-57°C) for medium-rare, 140-145°F (60-63°C) for medium, or 150-155°F (65-68°C) for well-done.
6. Baste the beef with the pan juices every 20-30 minutes.
7. Once the beef is cooked to your desired amount, remove it from the oven and let it rest for 10-15 minutes before slicing and serving.
8. Strain the pan juices through a fine-mesh sieve and serve alongside the beef as a fantastic gravy/sauce.
Note: Cooking times and temperatures may vary depending on the size of your beef joint and your oven, so it's always best to use a meat thermometer to ensure that the internal temperature of the beef has reached a safe level.