A perfectly cooked meat joint is something to be celebrated, ideally on a dining room table surrounded by friends and family. Rest assured, even the best chefs have made mistakes when cooking meat joints. Here is a list of the most common mistakes to avoid, and learn from, when cooking meat joints.
Read The Whole Recipe First
You know the feeling, you have spent time over selecting the perfect meat joint and are halfway through the recipe when you realise you don’t have the right oil, a meat thermometer or simply the time. Reading the recipe in its entirety means you will be ready to get that joint just right.
Don’t Crowd The Pan
You may have followed the recipe yet if your joint has been crammed into the pan you will likely fail to get the desired searing. If there is not enough space for the moisture to evaporate into it will remain in your joint, simmering it instead of crusting it and adding flavour.
Get That Pan Hot
If you want to get your joint to sizzle and sear you need to get it hot enough. Ensure you use either butter or a high-heat oil to get that pan hot enough but not to set off your smoke alarm. Should the heat be inadequate, the joint will leak its juices and will simmer instead of sear.
Slice It Right
Not only is slicing the meat key for presentation but also tenderness. For steak, cutting across the grain might seem wrong yet cutting with the length of the grain can mean unnecessarily chewy and tough slices of meat. For joints, let your guests decide what parts they want and how they want them.
Enjoy McKenzie Quality Meat’s Best Lamb Cuts
Diced Lamb Shoulder
Lamb BBQ Chops
Lamb Chump Chops
Lamb Cutlets
Lamb Kebabs
