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“ From farm to fork ”
We include here a guide to cooking times. For some scrumptious recipes please click this link which will take you to the EBLEX Lamby and Beefy site. There is a recipe for every cut of meat and occasion as well as video recipes by Oliver Roe and video carving instructions. I particularly like the Tuck in recipe magazine which can be downloaded as they have really gorgeous seasonal recipes.
All the photos on our site have been supplied by EBLEX who do a wonderful marketing job for British sheep farmers. So all you need to do now is order a box and these wonderful recipes can come to life.
Cooking times guide for lamb
Shoulder & Leg Steaks
- Grill or fry - leg (bone-in & boneless), chump, shoulder, loin 2cm (¾") thick.4-6 mins each side.
- Stir fry - leg cut into strips 2-4 mins + 2 mins with vegetables.
- Shoulder & leg steaks (cubed) Oven: gas mark 3, 170°C, 325°F 1-1½ hours
Chops & Cutlets
- Grill or fry - loin, chump, cutlets 2cm (¾") thick 6-8 mins each side.
- Roast - loin, chump, cutlets 2cm (¾") thick Oven: gas mark 4-5, 180-190°C, 350-375°F
- Braise - loin, chump 2cm (¾") thick Oven: gas mark 3, 170°C, 325°F 1-1½ 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/11b + 25mins. Internal temp approx 70-75°C.
Well done: 30 mins per 450g/11b + 30mins. Internal temp approx 75-80°C. - Pot roast - shoulder, breast, shanksOven: gas mark 4-5, 180-190°C, 350-375°F
25-30 mins per 450g/11b + 25-30mins.
Mince
- Fry, dry fry To use mince that is then cooked with other ingredients, such as mousakka, start by browning the mince. In a good-sized hot frying pan, fry, either dry or with just a little oil, for 4-6 mins. Don't put too much mince in the frying pan, or it will steam! Batch fry instead.
Burgers
- Fry / grillAbout 1-2cm (¼-¾") thick. 4-6 mins each side.
- Roast in the OvenGas mark 4-5, 180-190°C, 350-375°F
15-20 mins.