[TIPS] Pan-frying, Stir-frying & Roasting

Pan-frying, or "shallow frying" is a quick cooking method for small, tender cuts using an uncovered pan on the hob.

• Use a heavy-based frying pan, sauté pan or wok.
• For best results, use only a small quantity of oil or butter.
• Ensure that the oil is hot before adding your preferred beef or lamb cuts.
• Sear each side quickly to seal in juices and retain succulence.
• Only turn your steaks once during cooking; leaving them to cook untouched will produce juicier results.
• If you use a griddle pan add a little oil on both sides of your steaks, chops or cutlets and ensure the dry pan is really hot before frying.

Selecting the perfect steak

Steak offers you a wide range of cuts and cooking options. Versatile, tasty and tender, there's a cut for every occasion; from quick mid-week meal options to formal dinner parties. Serve simply with salad or add a gourmet sauce for a touch of luxury.
Here are some of the best cuts for pan-frying, grilling and griddling.

Stir-frying is an ideal quick method of cooking meat as the thin strips cook in only a few minutes.

It is only necessary to use a very small amount of oil (1tbsp) when stir-frying. Use a vegetable based oil which can be heated to higher temperatures.
Use a non-stick wok or large frying pan. Always ensure that the pan or wok is really hot before adding the meat a little at a time - it should sizzle when the pieces are added.
The meat should ideally be trimmed of excess fat and cut into approximately 1cm (½") strips, cut across the grain to help tenderise the meat and prevent shrinkage.
Method Heat 15ml (1tbsp) oil in a wok or large frying pan. Add the meat and stir-fry for the recommended time. Add the hardest vegetables first (e.g carrots, onions) and cook for 2-3 minutes before adding the rest. Add sauce of your choice (up to 150ml (¼pt)) and cook for a further couple of minutes.
Suggested vegetables for stir-frying: Baby sweetcorn, Green beans Bamboo shoots, Leeks Beansprouts, Mushrooms Broccoli, Mange tout Carrots, Peppers Peppers, Spring onions Chinese leaf, Swiss chard Courgettes, Sugar snap peas Or try a packet of stir-fry vegetables from your supermarket.


Roasting doesn't need to be complicated. Simply weigh the raw joint and calculate the cooking time using the table below to ensure the meat is cooked to your liking.

Roasting Essentials

Position the oven shelves so the meat is in the centre of the oven.
Place the joint uncovered on a wire rack in a roasting tin ensuring any fat is on the top. This allows the juices to run down and baste the joint naturally.
When roasting beef and lamb joints, the secret is to cook the joints in a moderate oven for slightly longer to ensure even cooking.
Remember to weigh beef and lamb joints before calculating your preferred cooking time.
Allow the joint to rest for 5-10 minutes after cooking to let the meat fibres relax and juices distribute evenly so the joint is moist and easy to carve.
To test the degree of cooking, use a meat thermometer. There are two varieties available. One you insert in the centre of the raw joint, or at the thickest point and cook until the desired internal temperature is reached. The other is inserted into the cooked joint after roasting. This gives an instant reading. Beef: Rare - 60°C, Medium - 70°C, Well Done - 80°C Lamb: Medium - 70-75°C, Well Done - 75-80°C