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Grilling |
Frying /
Griddling /
Dry frying |
Stir frying |
Roasting |
Casserole
Stew
Pot roast
Braising |
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Lamb Steaks |
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Leg, chump, shoulder steaks 2cm (¾")
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4-6 mins each side |
4-6 mins each side |
Leg steaks:Cut into strips: 2-4 mins+2 mins with veg |
Not recommended |
Shoulder steaks: Oven temp: Gas mark
3, 170°C, 325°F
Braise:
1-1½ hrs |
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2cm+ (¾"+) |
6-8 mins each side |
6-8 mins each side |
Leg steaks:Cut into strips: 2-4 mins+2 mins with veg |
Not recommended |
Shoulder steaks: Oven temp: Gas mark
3, 170°C, 325°F
Braise:
1-1½ hrs |
Neck fillet Escalopes
1-1.5cm (½-5/8") |
3-5 mins each side |
2-4 mins each side |
Neck fillet:Cut into strips 2-4 mins + 2 mins with veg |
Not recommended |
Not recommended |
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Lamb chops |
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Loin, chump 2cm (¾") |
6-8 mins each side |
6-8 mins each side |
Not recommended |
Oven temp: Gas mark 4-5, 180°c, 350°F
25-30 mins total |
Oven temp: Gas mark 3, 170°C,325°F
Braise
1-1½ hours |
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Lamb cutlets |
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2cm(¾") |
6-8 mins each side |
6-8 mins each side |
Not recommended |
Oven temp: Gas mark 4-5, 180°c, 350°F
25-30 mins total |
Not recommended |
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Lamb joints |
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Leg, shoulder, Rack, Breast, Shanks |
Not recommended |
Not recommended |
Not recommended |
Leg, shoulder, rack, breast: Oven
temp:
Gas mark 4-5, 180°c, 350°F
Medium
25 mins per 450g/½kg(lb) + 25 mins
Well done
30 mins per 450g/½kg(lb) + 30 mins |
Shoulder, breast, shanks: Oven temp:
Gas mark 4-5, 180°c, 350°F
Pot roast
25-30 mins per 450g/½kg(lb) + 25-30 mins |