J. Knight, Master Butchers

We want you to make the most of the top quality meat that you obtain from us and these are John Knight's hints and tips on preparing and cooking it.

General Points on Roasting

When roasting any meat or poultry, season well before cooking and baste regularly during cooking with the juices from the pan. At the end of cooking always leave the roast meat to stand for 10 minutes before carving. Use the juices from the pan as the basis for tasty gravy. Be careful not to overcook the meat. Stick to the cooking times recommended in your favourite cooking book but it is important to be sure that your oven is at the right temperature throughout. If your oven is a bit unpredictable then a meat thermometer is a good investment to ensure that the centre of the meat is the right temperature.

Roast Lamb

For added flavour cut the skin and insert fresh Rosemary sprigs and Garlic cloves. For a very French taste, slightly undercook the lamb and serve it 'pink'.

 

Roast Pork

Pork should always be well cooked. When a fork is inserted any juices should run clear. For great crackling - liberally rub the skin with salt and turn the oven up to a high temperature for the last half an hour of cooking.

 

Chicken and Other Poultry

To ensure that Poultry is cooked properly insert a fork and check that the juices released are clear. If you are stuffing the bird remember that it needs slightly longer to cook. You could try stuffing the neck cavity instead of the stomach cavity - It is smaller but does not affect the cooking time.

Sausages

Never prick sausages. Sausages should cook in its own juices. Pricking sausages allows them to dry out. Grill sausages on a medium heat rather than frying them and keep turning them so that they are cooked evenly.