It is important to make sure you match the cooking method to the cut of meat that you are cooking. We've matched the different cuts to the cooking methods below.
The big news is that after 7 years of all the fun of running My Farm Shop, we are shutting up shop after delivery of the 2019 Christmas Hams.
Thank you to all the customers who have supported us to help spread the word about regenerative and sustainable production practices. We are very proud of you all and the fact that you choose to use your purchasing power to support farmers that are doing the right thing.
You'll still see or hear of us around the world of Regenerative Agriculture, as we're putting our energies into some exciting new projects in that space.
It is important to make sure you match the cooking method to the cut of meat that you are cooking. We've matched the different cuts to the cooking methods below.
Recommended cuts: Leg or shoulder (bone-in or boned), Rack of lamb, Loin roast (rolled)
Recommended temperatures and cooking times (per 500g portion):
Cut | Oven Temp | Rare | Medium | Well done |
Eye of loin/backstrap, round, topside Rack of lamb, crown roast |
210°C | 15-20 min | 20-25 min | 25-30 min |
Loin (boned and rolled) Leg or shoulder (bone-in)
|
180°C | 20-25 min | 25-30 min | 30-35 min |
Internal temperature when cooked | 55-60°C | 65-70°C | 75°C |
Recommended cuts: Loin Chops, Cutlets, Leg Chops, Steaks (round/topside), fillet, backstrap
Recommended cuts: Diced forequarter, forequarter chops, shanks, neck chops, chump chops.