SHEPPARD'S FAMILY BUTCHERS LTD.
"a traditional family butchers with a modern feel"            Established 1973            

High Quality Family Butchers. est. 1973

BEEF ROASTING


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. 

As a quick reference temperatures should be as follows:
  • Beef: Rare - 60°C, Medium - 70°C, Well Done - 80°C
  • Lamb: Medium - 70-75°C, Well Done - 75-80°C

 

Cut                                                                                                                                     Cooking Time: Gas mark 4-5, 180-190°C, 350-375°F


Joints: Sirloin, Rib, Topside, Brisket, Silverside, Mini joints                                Rare: 20mins per 450g (1lb) +20 mins - Internal temp approx 60°C

                                                                                                                                            Medium: 25mins per 450g (1lb) +25 mins - Internal temp approx 70°C

                                                                                                                                            Well-done: 30mins per 450g (1lb)+30 mins - Internal temp approx 80°C


Beef Burgers:                                                                                                                   15-20 Minutes



STEAKS


A fast, dry alternative to pan-frying for cooking tender cuts, using intense radiant heat either above or below the meat. 

Char-grilling or barbecuing seals the meat juices by forming a crust on the surface of the meat. 

The meat must be basted with a prepared glaze, butter, oil or reserved marinade mixture. 

This gives a distinctive flavour to your beef or lamb and keeps the meat moist and succulent. 

Only turn your steaks once during cooking; leaving them to cook untouched will produce juicier results.


  • Under The Heat. Cook the food under a heated element such as a conventional electric or gas grill.


  • Over The Heat. Brush the meat lightly with oil and ensure that the grill rack is pre-heated. Place the grill rack over gas or charcoal grill or barbecue.


  • Between Heat. Place the meat between heated grill bars (such as vertical toaster or grill.) This employs radiant heat, convection heat or both.


    Steaks                                                                                                                          Time per side


    Frying Steak                                                                                                               For each side allow 1 to 2 minutes


    Fillet steak 2-3cm (¾-1¼inch) thick                                                                   For each side allow:

                                                                                                                                          Rare: 3-4 minutes

                                                                                                                                          Medium: 4-5 minutes

                                                                                                                                          Well-done: 6-7 minutes


    Sirloin, rump, rib-eye,  2cm (¾inch) thick                                                         For each side allow:

                                                                                                                                          Rare: 2½ minutes

                                                                                                                                          Medium: 4 minutes

                                                                                                                                          Well-done: 6 minutes


    For more cooking advice please visit the Simply Beef and Lamb website