Butchery Guide for Cooking
From Phil, Lobbs Farm Shop Butcher-in-Chief!
Here he provides a rough guide to various cuts and cooking times.
All beef is from our farm and is hung for 2 1/2 to 3 weeks and butchered on the farm shop premises, just a mile or so from the farm itself!
– Any cuts from the front of the carcass are best for slow roast, stewing or mince.
– Cooking rule of thumb for roasting joints is 20 minutes per lb and 20 minutes on top of that.
Best for slow cooking:
Diced Chuck – Casseroles and stews
Braising steak – Casseroles and stews
Shin – Casseroles and stews
Beef Skirt – best for making pasties, one of our most popular cuts locally.
Brisket – slow roast, fabulous flavour. Or also pickled.
Rib – Roast on the bone, great for a special roast.
Rib Eye Steak – Very popular cut full of flavour.
Rump Steak – Cut from the bone, very good value flavoursome steak.
T-Bone – Available on request. Best of both worlds, fillet and sirloin in one steak!
Topside – Super joint for family roast. Discount if you buy whole roll.
Silverside – Similar to Topside, slightly cheaper. Discount for whole roll. Great pickled.
Cooking times for lamb:
– 20 mins a lb for joints.
– 10-15mins for steaks and chops for a nice pink finish.
Leg of Lamb (whole or half) Roasted with fresh mint sauce or studded with rosemary and garlic. A Proper treat.
Shoulder – Great flavour roasted. Can be boned, rolled and stuffed. Also lovely diced in stews.
Chops – Single or butterfly chops, amazing flavour.
Best End (French Trim) – Great dinner party showpiece, perfect if you’re wanting to impress your guests!
Chump Chops – Cut from the top of the leg, tender steaks full of flavour.
Neck of Lamb – A very cheap cut ideal for slow cooking releasing all the flavours from the bone.
Breast of Lamb – Another cheap cut that makes for a tasty treat.
Shank – Amazing slow cooked, especially with moroccan spices.
Diced Lamb – the one for stews and curries.
For best crackling make sure the skin is well scored and sprinkled with sea salt.
Place on a wire rack on a baking tray and roast 30-40mins until crackling is golden brown and crispy. This can be done in advance leaving room in your oven for roast spuds etc.
Belly Pork is fabulous for crackling!
Treat cooking times for venison much as the same as tender beef joints and steaks.