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Videos

Cooking the meat – Step one

Cooking the stuffing - Step two

Cooking the veggies – Step three

Handy hints

Cooking your Lamb:

• Just like red wine, red meat needs to time to ‘breathe’ which is why it’s important to remove the lamb from its packaging before cooking. Within minutes meat will regain its cherry red colour – known as blooming.
•  The secret to cooking red meat is in the resting - before and after cooking, allowing the meat to relax and re-absorb its juices, enhancing tenderness.
• Use a suitable sized pan so your meat is not ‘crowded’ during cooking, which reduces temperature and slows the cooking process.
• Try to cook below the desired degree of rareness as cooking will continue after you remove your meat from the heat.
•  Overcooked meat will become tough. Avoid this by cooking the vegetables separately or adding the meat later in the cooking process.
• Roasting on a rack within the oven allows heat to circulate and brown meat evenly.
• Rare meat is soft to touch with deep red juices; well done meat is firm to touch with clear juices.
• When serving, always slice your meat across the grain to help maximise tenderness.