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Find the best cuts of beef, lamb and pork with our comprehensive meat guide. From buying to cooking, this meat guide will give you all the tools to make cooking at Easter a breeze.
British beef is regarded as some of the best in the world. The experience and knowledge of the farmers, together with our climate and rich pastures, produces first-class meat. This guide includes advice on how to buy and cook every cut – and some delicious recipes to try.
The sight of flocks of sheep in the fields is very much part of the British landscape, and it is this pasture on which they feed that makes our lamb so special. Apart from a brief spell under cover during the harshest part of the winter, sheep spend most of their lives outside, grazing; it is the most natural free-range meat you can buy.
There is still some confusion today about the difference between bacon, ham and gammon, but we're happy to explain. Firstly, however, to make good bacon, gammon and ham, you need to start with a naturally reared, happy pig.
Here, we look at pork from all angles, helping you to make the most of this delicious meat with advice on buying and cooking – plus some fantastic recipes to try.
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....thankyou for producing this,....just the right amount of information to get you motivated into looking further at the quality of what you purchase.
Would not mind a sponsored link or two to direct you to a quality supplier (by post/courier) that you have vetted,....for example Romney Marsh Lamb,....would love to try a joint on the Webber but I live in South Lincolnshire (lovely Pork sausages !!).
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Cooking conversion tables
In this handy section, you'll find oven temperatures, weights for dry ingredients, liquid measures and tablespoon conversions for the UK, US and Australia – all in one tidy place.