Sue's Tips

I am not a chef just someone that enjoys good food and, like many, have discovered the following tips by trial and error.

Shoulder cuts

Shoulder meat is succulent and tender and often under rated. To get the best results it needs to be cooked long and slow.

Rack, loin and fillets

Best results here have been to sear the cut to retain the juices then cook on a relatively high heat. ALWAYS allow the meat to rest to finish (at least 15 mins)

Leg cuts

Similar to loins however will take a little longer at a little reduced heat. Again always allow to rest.