At The Free Range Butcher we understand the pleasure of gathering family or a group of friends together for a great meal. On these pages we will share with you some of our cooking tips and favourite recipe ideas.

Preparing your meat

Before cooking red meat, it's best to remove it from the fridge about half an hour before you use it and bring it to room temperature. This way the meat will cook evenly rather than burning on the outside and still being cool or uncooked on the inside. At the same time, remove the Cryovac packaging and allow the meat to breathe. By doing this you will reduce the cooking time and decrease the required cooking temperature.

Cooking the perfect roast

Roasting really is one of the easiest ways to cook. Put it in the oven, set the timer and forget about it.

1. Preheat the oven according to the type of meat you’re roasting, and it’s weight.
2. Place the roast on a rack in a roasting dish (if you have one). Raising the roast allows the heat to circulate, browning it evenly all over.
3. Different meats require different cooking times per fixed weight. For ease and accuracy you can use a meat thermometer.
Remove roast when cooked to your liking. Transfer to a plate and cover loosely with foil for 10-15 minutes before carving. Carve across the grain to ensure tenderness.

Guide to oven roasting times
(All ovens are different, so the below times and temperatures maybe be different for your oven)

 
Dijon mustard