1. A cooking technique that can really bring the best out of your meat.
2. Remove from packaging and leave to 'bloom' for at least 20 minutes.
3. Preheat your oven to approximately 230°c (Gas Mark 8) and put your pan on a high heat. Add oil and then sear each side of the meat until it goes to a good colour. This will not only give the cooked product a good finish but will hold in the flavour and the moisture.
4. Place the meat into the preheated pan/pot/dish and into the oven and season. Set the timer for desired cooking period.
5. Once cooked remove from the oven and place on a plate or rack and cover with foil. Leave to rest for approximately 10 minutes.
Best Cuts to Use
Beef - Fillet Steak, Sirloin Steak, Rib Eye Steak, Rump Steak, T Bone Steak
Lamb - Leg Steak, Noisette, Loin Chops, Best End Chops, Chump Chops, Cannon, Neck Fillet
Pork - Fillet, Loin Steak, Loin Chops, Chump Chops, Spare Rib Steak
Poultry - Breast, Leg