Steaks

Grill or fry: leg (bone in and boneless), chump, shoulder, loin, 2cm (3⁄4 inch) thick

4-6 mins each side

Grill or fry: leg (bone in and boneless), chump, shoulder, loin, 2cm+ (1 inch+) thick

4-6 mins each side

Stir-fry: leg, cut into strips

2-4 mins + 2 mins with vegetables

Braise: shoulder

Oven: gas mark 3, 170°C, 325°F 1-11⁄2 hours

Chops and cutlets

Grill or fry: loin, chump, cutlets 2cm (3⁄4 inch) thick

6-8 mins each side

Roast: loin, chump, cutlets,2cm (3⁄4inch) thick

Oven: gas mark 4-5, 180-190°C, 350-375°F

Braise: loin, chump,2cm (3⁄4inch) thick

Oven: gas mark 3, 170°C, 325°F 1-11⁄2 hours

Joints

Oven roast: leg, shoulder, breast, shanks, rack

Oven: gas mark 4-5, 180-190°C, 350-375°F medium 25 mins per 450g/1lb + 25 mins Internal temp approx 70-75°C well done 30 mins per 450g/1lb + 30 mins. Internal temp approx 75-80°C

Mince

Fry, dry fry

To use mince that is then cooked with other ingredients, such as in Moussaka, start by browning the mince.
In a good-sized pan, fry, either dry or with just a little oil, for 4-6 mins. Don’t put too much mince in the pan, or it will steam! Batch fry instead.

Burgers, about 1-2cm (1⁄4-3⁄4inch) thick

Shape the raw mince into burgers. Fry/grill: 4-6 minseach side. Roast in the oven: gas mark 4-5, 180-190°C, 350-375°F 15-20 mins