ROAST MOST your scotcH BeeF, scotcH laMB & specially selected porK

MAKE THE MOST
OF YOUR
ROAST
your FREE guide to roasting delicious
SCOTCH BEEF, SCotch LAMB & specially selected PORK
No 4 TIMING IS EVERYTHING
Roasting meat makes it easy to plan, prepare and cook not just one but several
family meals without running yourself ragged. You can make another great
family meal, tasty snacks or delicious party food by just using the leftovers.
Keep reading for some ideas and recipes to help with your planning and
preparation for any culinary occasion.
No 1 KNOW YOUR CUTS
Whether it’s a large or small meal, there is a roasting cut which is perfect for the occasion. Just ask
your butcher for advice.
Traditional dry roasting is a great way to cook larger, tender cuts of meat.
Less tender cuts such as silverside or brisket can also be roasted but require additional moisture and
longer, slower cooking – usually covered for all or part of the cooking time – this is called pot roasting.
See the table opposite for a full list of cuts, cooking methods, cooking temperature and cooking times.
Beef
Cut of meat
Cooking
Temperature
Timing
Rib-eye, Sirloin,
Rump/Popeseye,
Fore-rib/Rib-roast,
Topside
Roast
180°C
350°F
Gas mark 4-5
Rare 15-20 mins per 450g plus 20 mins
Medium 22-25 mins per 450g plus 20 mins
Well done 26-30 mins per 450g plus 20 mins
Silverside, Brisket,
Shin/Hough, Chuck,
Featherblade
Pot roast or
Slow roast
180°C
350°F
Gas mark 4-5
30-40 mins per 450g plus 30-40 mins
Cut of meat
Cooking
Temperature
Timing
Leg/Gigot (whole
or mini joints),
Shoulder,
Best End/Rack,
Chump, Loin
Roast
180°C
350°F
Gas mark 4-5
Pink/Medium 30 mins per 450g plus 30 mins
Well done 35 mins per 450g plus 30 mins
Cut of meat
Cooking
Temperature
Timing
Shoulder, Leg/Gigot,
Loin, Chump, Belly
Roast
180°C
350°F
Gas Mark 4-5
Pink/Medium 30 mins per 450g plus 30 mins
Well done 35 mins per 450g plus 35 mins
Lamb
Pork
No 2 COOKED TO PERFECTION
Timings for oven roasting meat are based on minutes per kilo.
Weigh the meat to calculate the cooking time. If you are stuffing the joint, weigh it after stuffing.
When the roast comes out the oven, cover it with foil, (shiny side down) and allow it to rest for 1015 minutes. This allows the meat to relax so the juices become evenly distributed making it more
succulent and easier to carve.
No 3 GET THE BASICS RIGHT
• Let the meat come to room temperature.
• Ensure it is completely dry before cooking.
• Preheat the oven to 180°C (or turn down to
180°C if the meat has been browned in a
hot oven, see below).
• Once the meat is browned, put it on a wire
rack in a shallow roasting tin ensuring any
fat is on the top.
• Continue to cook at 180°C until it is cooked
to your liking (see timings opposite).
• Y
ou can brown the meat either in a hot
pan with a little oil, or in a very hot oven
(220°C) for 15 minutes.
RARE
MEDIUM
No 5 ANYONE FOR SECONDS?
When calculating how much meat to buy, always add a little extra – a larger piece of meat will
cook better and leftover roasts can make great additional meals or snacks as you’ll see from these
inspiring recipe ideas. You can easily provide amazing food for a party or feed the family again
another day. A roast is a meal that just keeps giving.
There are a few straightforward rules you should follow when using leftovers;
• Cool then store leftovers in the fridge as quickly as possible. Cover well and eat within 2 days.
• If freezing, cool thoroughly first. Once frozen they will keep indefinitely, but the quality will
deteriorate, so try to eat them within 3 months.
• Defrost leftovers completely. Ideally in the fridge overnight, or defrost in the microwave if
you want to cook straightaway.
WELL DONE
• Eat leftovers within 24 hours of defrosting and do not refreeze.
• Ensure leftovers are cooked until completely hot throughout.
• Only reheat leftovers once.
For further advice check www.eatwellscotland.org
Images depict roast beef
Eat today
ROAST BEEF
Tomorrow
Ingredients
SERVES: 6 PREP: 10 mins
COOK: Rare - 20 mins per 450g/1lb plus 20 mins
Medium - 25 mins per 450g/1lb plus 20 mins
Well Done - 30 mins per 450g/1lb plus 20 mins
SERVES: 4 PREP: 15 mins COOK: 30 mins
1.5kg lean Scotch Beef
roasting joint (i.e. topside,
sirloin or boneless rib)
450g parsnips, peeled and cut
into chunks
2 tbsp horseradish sauce
4 tbsp crème fraîche
1 tbsp flat leaf parsley,
chopped
Nutrition
Kcals 424
Fat 16.1g Protein 60g
Carbohydrate 11g
Sugar 5.4g
Salt 0.7g
Method
Preheat the oven to 180°C.
1. Weigh the joint and calculate the cooking time.
2. Brown the meat in a hot pan with a little oil. Place the parsnips, into
the bottom of a large roasting tin with the beef on a trivet over the
top. Open roast in a preheated oven for the calculated cooking time.
3. When the beef and parsnips are cooked, mix together the
horseradish sauce, crème fraiche and parsley. Stir half of the
mixture through the crispy parsnips and the remainder through
mashed potatoes.
4. Serve the joint with creamy parsnips, steamed green vegetables,
creamy horseradish mash and Yorkshire puddings.
Remember to increase the weight
so that you can enjoy the leftovers!
Mediterranean mushrooms
Ingredients
MethoD
125g cooked Scotch Beef,
shredded
4 large field mushrooms
2 - 3 tbsp olive oil
1 shallot, finely chopped
1 garlic clove,
finely chopped
4 sun blush tomatoes,
finely chopped
4 tbsp chopped fresh parsley
50g soft cream cheese
or mascarpone
50g fresh white
breadcrumbs
2 tbsp freshly grated
Parmesan
Leafy green salad, to serve
1. Heat oven to 200°C. Cut the stalks from the mushrooms and
chop finely.
2. Heat a tablespoon of oil in a small pan and cook the mushroom stalks,
shallot and garlic for 3 to 4 mins until softened. Place in a bowl with
the sun blush tomatoes, beef, most of the parsley and the soft cheese
and mix together until the beef is evenly coated.
3. Lightly brush the outside of the mushroom caps with oil and sit
gill-side up on a baking sheet. Divide the beef mixture between
the mushrooms.
4. Mix together the breadcrumbs, Parmesan, remaining tablespoon of
chopped parsley and a teaspoon of olive oil. Sprinkle evenly over
the mushrooms and bake for 15 to 20 mins until the mushrooms are
tender and the topping is crunchy and golden. Serve warm with a
leafy green salad.
Nutrition
Kcals 263
Fat 17.4g Protein 15g
Carbohydrate 12.6g Sugar 2.8g
Salt 0.5g
Eat later
STovies
SERVES: 4 PREP: 15 mins COOK: 40 mins
Ingredients
Method
300g cooked Scotch Beef,
diced
1 tbsp sunflower oil
knob of butter
1kg white potatoes,
thinly sliced
1 large onion, thinly sliced
450ml beef stock
freshly grated nutmeg
4 tbsp finely chopped
parsley or chives
1. Heat the oil and butter in a large pan and layer up the potatoes, onion
and beef, seasoning and sprinkling with nutmeg and herbs as you go.
2. Pour over the stock, cover and cook for 30 – 40 minutes, shaking
the pan from time to time until the potatoes are cooked through (the
ones at the bottom with be soft and the ones at the top, just tender).
Sprinkle over some herbs and black pepper and serve.
Nutrition
Kcals 379
Fat 9.7g Protein 30.5g Carbohydrate 46.8g Sugar 4.4g
Salt 0.8g
Eat today
SLOW COOKED LAMB SHOULDER
Tomorrow
Ingredients
SERVES: 4 PREP: 10 mins COOK: 3 hrs
SERVES: 4-6 PREP: 15 mins COOK: 25 mins
1 half shoulder of Scotch Lamb
weighing 800g approx.
2 lemons
650g waxy potatoes, peeled
1 onion, sliced into wedges
4-6 cloves garlic, unpeeled
2 tbsp fresh thyme or 2 tsp dried
2 tsp olive oil
Salt and freshly ground black
pepper
300ml dry white wine or water
Method
Ingredients
MethoD
Preheat the oven to 200°C.
500g cooked Scotch Lamb,
cubed
1 tbsp sunflower oil
2 garlic cloves, chopped
4cm piece root ginger,
peeled and chopped
2 green chillies, seeded and
chopped
1 tsp cumin seeds
6 ripe tomatoes, quartered
150ml lamb stock
2 tbsp hot curry paste
200g young leaf spinach
2 tbsp mango chutney
Steamed basmati rice or
poppadoms, to serve
1. Heat the oil in a large pan and cook the garlic, ginger, chillies and
cumin seeds for 3 minutes. Add the lamb and tomatoes and cook for
a further 5 minutes until the tomatoes begin to soften.
2. Stir in the stock and curry paste. Bring to the boil then cover and
simmer for 15 minutes, check the seasoning and add a little salt if
necessary. Stir in the spinach and mango chutney and cook for a
further few minutes until the spinach has wilted.
3. Divide between shallow bowls and serve with steamed basmati rice
or poppadoms.
Nutrition
Kcals 525
Fat 19.8g Protein 44.5g
Carbohydrate 32.3g Sugar 1.3g
Salt 3.5g
1. Pare the zest from the lemons then thickly slice one and
squeeze the juice from the other. Cut the potatoes into large
chunks and place in a large roasting tin along with the onion
wedges, garlic and sliced lemon. Pour over half the oil, lemon
juice and wine (or water).
2. Place the shoulder of lamb on top of the vegetables, then
drizzle over the remaining oil, scatter over the thyme and lemon
zest and plenty of seasoning then rub this all into the skin.
3. Loosely cover the tray with foil, then put it in the oven and cook
for 10 mins.
4. Reduce the oven temperature to 170°C then bake the lamb for
1hr 20 mins.
5. Remove the foil, baste the meat with the pan juices, but don’t
disturb the potatoes too much. Roast uncovered for a further
1hr 30 mins until the potatoes are golden and the lamb tender.
Serve the lamb with the potatoes, roasted garlic and onions
along with some green vegetables.
Lamb & tomato curry
Nutrition
Kcals 421
Fat 28.2g Protein 36.7g
Carbohydrate 6.1g Sugar 5.1g
Salt 1.3g
Eat later
Scotch broth
SERVES: 4 PREP: 10 mins COOK: 50 mins
Ingredients
Method
300g cooked Scotch Lamb,
diced
200g dried soup mix,
soaked overnight
2 tbsp sunflower oil
1 leek, chopped
2 carrots, diced
1 celery stick, diced
1 small turnip, diced
1.2 litres hot lamb stock
4 tbsp chopped parsley
1. Heat the oil in a large pan and cook the leek, carrots, celery and
turnip for 5 – 10 minutes until starting to soften. Add the soup mix,
lamb and stock.
2. Bring to the boil, cover and simmer gently for 40 – 45 minutes until
all the vegetables and pulses are tender. Ladle into bowls, sprinkle
with parsley and serve.
Nutrition
Kcals 352
Fat 20.5g Protein 25.7g Carbohydrate 18.1g Sugar 8.1g
Salt 1.5g
Eat today
ROLLED STUFFED SHOULDER OF PORK
Tomorrow
Pork and pea fricassee
Ingredients
SERVES: 6-8 PREP: 20 mins COOK: 2 hrs 40 mins
SERVES: 4 PREP: 15 mins COOK: 30 mins
You will need some string or
3 or 4 metal skewers to secure
the joint, baking parchment
and 8 cocktail sticks
2kg Specially Selected Pork
shoulder, collar or leg/gigot
boned and skin deeply scored
Salt and pepper
For the stuffing
1 medium leek, washed and
thinly sliced
1 tbsp olive oil or butter
1 stick celery, finely chopped
150g white breadcrumbs
75g walnuts, chopped
60g raisins or sultanas, soaked
in the juice of a small orange
2 tbsp finely chopped fresh
sage (or 2 tsp dried sage)
Handful fresh parsley, chopped
A little milk to bind, if needed
Method
Ingredients
MethoD
Preheat the oven to 220°C.
300g cooked Specially
Selected Pork, cubed
Large knob of butter
500g baby new
potatoes, halved
2 shallots, sliced
200ml chicken stock
250g fresh or frozen peas
100ml crème fraîche
Juice of 1 lemon
4 tbsp finely chopped parsley
1. Heat the butter in a large pan and cook the potatoes and shallots for
5 – 10 mins until lightly golden. Add the pork and stock, bring to the
boil and simmer for 15 mins until the potatoes are tender.
2. Stir in the peas and crème fraîche and heat gently. Add lemon juice to
taste then stir in the parsley and serve.
Nutrition
Kcals 773
Fat 30.6g
Protein 83.7g
Sugar 6.8g
Salt 1.2g
Carb 41.6g
1.Gently sauté the leek in the oil or butter for about 5 minutes until softened
and transparent, add the celery and cook for a further 2 minutes. Mix with
all the rest of the stuffing ingredients, except the milk which you will only
need to add if the stuffing seems too crumbly. Moisten with a little milk if
necessary. Season to taste with salt and pepper.
2.Open out the boned meat, skin side down and spoon the stuffing onto the
meat. Roll up neatly but not too tightly, so the stuffing won’t be squeezed
out during cooking. Secure with skewers or tie at intervals with string. To
stop the cut, stuffed sides of the meat from over browning, place a double
layer of baking parchment or oiled foil over the stuffing and secure with
cocktail sticks.
3.Place the meat in a roasting tin, skin facing up, pat the skin dry with kitchen
paper then rub all over with salt and pepper making sure it gets into contact
with the fat layer in order to make good crackling.
4.Roast in the hot oven for about 30 minutes before reducing the heat to
170°C, continue cooking for another 2 hours or so or until cooked to your
liking. Add the par-boiled potatoes to the meat tin for the last hour of
cooking, turning occasionally. Transfer the pork and potatoes to a warm
serving dish, cover with foil, allow the meat to rest while you make the gravy.
5.Pour off any excess fat from the pan, add the wine and the stock and stir up
all the sticky bits from the base of the pan, add the water. Heat to just below
boiling point and reduce the liquid by half, add the mustard to thicken the
gravy and check the seasoning.
6.Serve the meat cut into thickish slices, making sure everyone gets some
stuffing, with vegetables and a spoon of gravy.
Nutrition
Kcals 370
Fat 19.4g Protein 23.2g
Carbohydrate 27g Sugar 4.2g
Salt 0.9g
Eat later
Pork and crackling SARNIE
SERVES: 4 (according to how much leftover meat you have) PREP: 10 mins
COOK: 5–8 mins for crackling if necessary (see tip*)
Ingredients
MethoD
12 thin slices cooked
Specially Selected Pork
roast pork
4 buns or chunks of fresh
baguette, split
1 tbsp olive oil mixed with
1 tbsp seeded mustard
4 heaped tbsp leftover
stuffing from the roast
A handful or 2 of watercress
1 small apple, thinly sliced
Salt and black pepper
1 large or 2 small shallots,
peeled and very thinly sliced
Crackling cut into thin strips
(kitchen scissors are useful
for this)
1. Spread the bread with the oil and mustard mixture on both cut faces,
then spoon on and roughly spread a layer of stuffing and pop in a
couple of sprigs of watercress.
2. Layer up apple and pork slices and grind over some black pepper and
a pinch of salt. Scatter over the finely shredded shallot and divide the
crackling between the sandwiches.
Nutrition
Kcals 435
Fat 16.6g Protein 42.6g
Carbohydrate 30g Sugar 4.7g
Salt 1.7g
Tip*: Remove the crackling from the cold pork, cut into strips with
scissors and arrange on a baking sheet and pop into a hot oven for 5
to 8 minutes to crisp it up if it has lost its crackle!
The Sign of Outstanding Quality
GREAT GRAVY
For delicious thick gravy, sprinkle 1 tbsp of plain flour into the pan,
mix well with the juices and cook over a medium heat. Stir well
with a spoon or small whisk and add the additional liquid a
little at a time until thickened. Adjust the seasoning and
simmer to cook the flour for 8-10 minutes.
For a quick and easy option, when the meat has been
removed from its roasting tray, discard any excess fat then
add 1-2 tbsp of gravy granules to the meat juices and cook,
stirring all the time until thickened. Adjust the consistency
with water or stock and reserve. Scrape the sediment from the
sides and base of the pan to release the meaty flavour.
STOCK UP
Make sure you have some key essentials in your store cupboard to make your roast just perfect
or to add to a leftover recipe. Some key items include dried herbs, coarse salt and black
pepper, cooking oils, brown sugar, mustard (wholegrain and English) and plenty tin foil!
Having some staples in the freezer is also a good idea – frozen vegetables are a quick and
convenient accompaniment to your roast.
If you have any extra fresh, uncooked vegetables such as onions, carrots and leeks, chop them
up and freeze them ready to use in soups or to add to leftover recipes.
Always use your meat bones to make stock then you can have great tasting soup so you’ll never
be stuck for a warming snack.
free perfect steaks & roasts app
For a FREE step by step guide to roasting any cut of meat,
download our free “Perfect Steaks and Roasts” app for
iPhone, iPod Touch and Android.
Buying Scotch Beef, Scotch Lamb or Specially
Selected Pork you can be completely confident
that the meat is covered by strict quality assurance
standards to ensure great taste and outstanding quality.
Whenever you see these labels, they guarantee that the products have
been reared to very high standards of animal husbandry and welfare.
So make sure it’s Scotch Beef, Scotch Lamb and Specially Selected
Pork you buy by looking for these labels.
Red meat is a good source of iron, zinc and B vitamins, ideal as part
of a healthy balance diet.
For more delicious recipe ideas visit:
www.scotchbeefandlamb.com
www.speciallyselectedpork.co.uk
QM2453_11.12
QM2433_08/12
Quality Meat Scotland Rural Centre, West Mains, Ingliston, Newbridge EH28 8NZ
Tel: +44 (0)131 472 4040 Fax: +44 (0)131 472 4038
Email: info@qmscotland.co.uk www.scotchbutchersclub.org