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Rich marbling. A sizzling pan. A steak night to remember.

Best cooked

Pan-fry or grill.

Cooking guidance

Sear in a hot pan, turning to colour both sides and the edges; render the fat edge and rest before serving. Whole, unpierced beef and lamb cuts may be served pink once every outside surface is properly seared.

Butcher’s tip

Give the fat edge contact with the pan, then rest the steaks before serving.

Storage and freezing

Keep refrigerated at 0–5°C, sealed and separate from ready-to-eat food. Follow the storage instructions and use-by date on the pack. Freeze only if the label says it is suitable; thaw in the fridge and use within 24 hours of fully defrosting.

Cook to temperature

We recommend a digital temperature probe. These are approximate finished centre temperatures after resting, for intact whole beef steaks and unrolled roasting joints:

• Rare: 50–52°C. red centre.
• Medium rare: 54–57°C. warm red-to-pink centre.
• Medium: 60–63°C. pink centre.
• Medium well: 65–68°C. a little pink.
• Well done: 70–72°C. little or no pink.

Insert a clean probe from the side of a steak into its centre, or into the thickest part of a joint. Avoid bone, fat seams and the hot pan. Check more than one spot. Clean the probe before and after use.

Pan-searing a 1½-inch steak (about 3.8cm)

For a thick sirloin or ribeye, start with roughly 2–3 minutes on each face in a hot heavy pan to build a crust, and sear all edges. Then lower the heat and turn every 30–60 seconds, checking the centre with a probe. Begin temperature checks after about 5–6 minutes total. Around 8–12 minutes total may be a useful planning allowance for medium rare, but a cold steak or different pan can take longer. Stop at the appropriate pull temperature, not at a fixed time.

Pat dry, lightly oil and season. Render a fat edge with tongs. If the crust is ready but the centre needs longer, finish gently in the pan or an oven at 180°C conventional / 160°C fan. Medium and well-done steaks need longer at this gentler heat; keep checking the probe rather than burning the outside. Rest for about 10 minutes and check the finished temperature.

This timing example is for a thick loin steak. Fillet shape, bones and the thinner profiles of bavette, flat iron and onglet change the timing: use the temperature guide for those cuts, not the same minutes.

Allow for resting

For intact steaks, temperature continues to rise during resting. A thick steak seared hard may rise 3–6°C or more, while a gentler finish may rise less. Begin checking a few degrees before your target, take it off early enough to allow for that rise, and monitor during the rest. If still below your chosen finished temperature, return it briefly to gentle heat. A large roast may rise around 5–6°C or more: monitor it rather than subtracting a fixed amount blindly. Rest roasting joints loosely covered for 20–30 minutes before carving.

Pink-centred guidance is only for intact whole beef with every outside surface thoroughly cooked. Rolled, stuffed, injected or mechanically tenderised beef, mince and burgers need thorough cooking throughout: 70°C for 2 minutes or 75°C for 30 seconds. Do not remove these early and assume resting will make them safe.

A golden fat edge and a generous bite of beef: sirloin earns its place at the table.

Best cooked

Pan-fry or grill.

Cooking guidance

Sear the fat edge first, then both faces in a hot pan. Rest before slicing. Whole, unpierced beef and lamb cuts may be served pink once every outside surface is properly seared.

Butcher’s tip

Stand the steaks on their fat edge first; tongs make this easier.

Storage and freezing

Keep refrigerated at 0–5°C, sealed and separate from ready-to-eat food. Follow the storage instructions and use-by date on the pack. Freeze only if the label says it is suitable; thaw in the fridge and use within 24 hours of fully defrosting.

Cook to temperature

We recommend a digital temperature probe. These are approximate finished centre temperatures after resting, for intact whole beef steaks and unrolled roasting joints:

• Rare: 50–52°C. red centre.
• Medium rare: 54–57°C. warm red-to-pink centre.
• Medium: 60–63°C. pink centre.
• Medium well: 65–68°C. a little pink.
• Well done: 70–72°C. little or no pink.

Insert a clean probe from the side of a steak into its centre, or into the thickest part of a joint. Avoid bone, fat seams and the hot pan. Check more than one spot. Clean the probe before and after use.

Pan-searing a 1½-inch steak (about 3.8cm)

For a thick sirloin or ribeye, start with roughly 2–3 minutes on each face in a hot heavy pan to build a crust, and sear all edges. Then lower the heat and turn every 30–60 seconds, checking the centre with a probe. Begin temperature checks after about 5–6 minutes total. Around 8–12 minutes total may be a useful planning allowance for medium rare, but a cold steak or different pan can take longer. Stop at the appropriate pull temperature, not at a fixed time.

Pat dry, lightly oil and season. Render a fat edge with tongs. If the crust is ready but the centre needs longer, finish gently in the pan or an oven at 180°C conventional / 160°C fan. Medium and well-done steaks need longer at this gentler heat; keep checking the probe rather than burning the outside. Rest for about 10 minutes and check the finished temperature.

This timing example is for a thick loin steak. Fillet shape, bones and the thinner profiles of bavette, flat iron and onglet change the timing: use the temperature guide for those cuts, not the same minutes.

Allow for resting

For intact steaks, temperature continues to rise during resting. A thick steak seared hard may rise 3–6°C or more, while a gentler finish may rise less. Begin checking a few degrees before your target, take it off early enough to allow for that rise, and monitor during the rest. If still below your chosen finished temperature, return it briefly to gentle heat. A large roast may rise around 5–6°C or more: monitor it rather than subtracting a fixed amount blindly. Rest roasting joints loosely covered for 20–30 minutes before carving.

Pink-centred guidance is only for intact whole beef with every outside surface thoroughly cooked. Rolled, stuffed, injected or mechanically tenderised beef, mince and burgers need thorough cooking throughout: 70°C for 2 minutes or 75°C for 30 seconds. Do not remove these early and assume resting will make them safe.

Tender, fine-grained fillet for a supper worth slowing down for.

Best cooked

Pan-fry.

Cooking guidance

Sear all surfaces in a hot pan. Finish gently as needed for thickness and rest before serving. Whole, unpierced beef and lamb cuts may be served pink once every outside surface is properly seared.

Butcher’s tip

Sear the sides as well as the faces, then finish gently so the centre cooks evenly.

Storage and freezing

Keep refrigerated at 0–5°C, sealed and separate from ready-to-eat food. Follow the storage instructions and use-by date on the pack. Freeze only if the label says it is suitable; thaw in the fridge and use within 24 hours of fully defrosting.

Cook to temperature

We recommend a digital temperature probe. These are approximate finished centre temperatures after resting, for intact whole beef steaks and unrolled roasting joints:

• Rare: 50–52°C. red centre.
• Medium rare: 54–57°C. warm red-to-pink centre.
• Medium: 60–63°C. pink centre.
• Medium well: 65–68°C. a little pink.
• Well done: 70–72°C. little or no pink.

Insert a clean probe from the side of a steak into its centre, or into the thickest part of a joint. Avoid bone, fat seams and the hot pan. Check more than one spot. Clean the probe before and after use.

Pan-searing a 1½-inch steak (about 3.8cm)

For a thick sirloin or ribeye, start with roughly 2–3 minutes on each face in a hot heavy pan to build a crust, and sear all edges. Then lower the heat and turn every 30–60 seconds, checking the centre with a probe. Begin temperature checks after about 5–6 minutes total. Around 8–12 minutes total may be a useful planning allowance for medium rare, but a cold steak or different pan can take longer. Stop at the appropriate pull temperature, not at a fixed time.

Pat dry, lightly oil and season. Render a fat edge with tongs. If the crust is ready but the centre needs longer, finish gently in the pan or an oven at 180°C conventional / 160°C fan. Medium and well-done steaks need longer at this gentler heat; keep checking the probe rather than burning the outside. Rest for about 10 minutes and check the finished temperature.

This timing example is for a thick loin steak. Fillet shape, bones and the thinner profiles of bavette, flat iron and onglet change the timing: use the temperature guide for those cuts, not the same minutes.

Allow for resting

For intact steaks, temperature continues to rise during resting. A thick steak seared hard may rise 3–6°C or more, while a gentler finish may rise less. Begin checking a few degrees before your target, take it off early enough to allow for that rise, and monitor during the rest. If still below your chosen finished temperature, return it briefly to gentle heat. A large roast may rise around 5–6°C or more: monitor it rather than subtracting a fixed amount blindly. Rest roasting joints loosely covered for 20–30 minutes before carving.

Pink-centred guidance is only for intact whole beef with every outside surface thoroughly cooked. Rolled, stuffed, injected or mechanically tenderised beef, mince and burgers need thorough cooking throughout: 70°C for 2 minutes or 75°C for 30 seconds. Do not remove these early and assume resting will make them safe.

Big beef flavour for steak nights, sandwiches and second helpings.

Best cooked

Pan-fry or grill.

Cooking guidance

Sear all surfaces, rest well and slice across the grain. Whole, unpierced beef and lamb cuts may be served pink once every outside surface is properly seared.

Butcher’s tip

After resting, slice across the visible grain for an easier bite.

Storage and freezing

Keep refrigerated at 0–5°C, sealed and separate from ready-to-eat food. Follow the storage instructions and use-by date on the pack. Freeze only if the label says it is suitable; thaw in the fridge and use within 24 hours of fully defrosting.

Cook to temperature

We recommend a digital temperature probe. These are approximate finished centre temperatures after resting, for intact whole beef steaks and unrolled roasting joints:

• Rare: 50–52°C. red centre.
• Medium rare: 54–57°C. warm red-to-pink centre.
• Medium: 60–63°C. pink centre.
• Medium well: 65–68°C. a little pink.
• Well done: 70–72°C. little or no pink.

Insert a clean probe from the side of a steak into its centre, or into the thickest part of a joint. Avoid bone, fat seams and the hot pan. Check more than one spot. Clean the probe before and after use.

Pan-searing a 1½-inch steak (about 3.8cm)

For a thick sirloin or ribeye, start with roughly 2–3 minutes on each face in a hot heavy pan to build a crust, and sear all edges. Then lower the heat and turn every 30–60 seconds, checking the centre with a probe. Begin temperature checks after about 5–6 minutes total. Around 8–12 minutes total may be a useful planning allowance for medium rare, but a cold steak or different pan can take longer. Stop at the appropriate pull temperature, not at a fixed time.

Pat dry, lightly oil and season. Render a fat edge with tongs. If the crust is ready but the centre needs longer, finish gently in the pan or an oven at 180°C conventional / 160°C fan. Medium and well-done steaks need longer at this gentler heat; keep checking the probe rather than burning the outside. Rest for about 10 minutes and check the finished temperature.

This timing example is for a thick loin steak. Fillet shape, bones and the thinner profiles of bavette, flat iron and onglet change the timing: use the temperature guide for those cuts, not the same minutes.

Allow for resting

For intact steaks, temperature continues to rise during resting. A thick steak seared hard may rise 3–6°C or more, while a gentler finish may rise less. Begin checking a few degrees before your target, take it off early enough to allow for that rise, and monitor during the rest. If still below your chosen finished temperature, return it briefly to gentle heat. A large roast may rise around 5–6°C or more: monitor it rather than subtracting a fixed amount blindly. Rest roasting joints loosely covered for 20–30 minutes before carving.

Pink-centred guidance is only for intact whole beef with every outside surface thoroughly cooked. Rolled, stuffed, injected or mechanically tenderised beef, mince and burgers need thorough cooking throughout: 70°C for 2 minutes or 75°C for 30 seconds. Do not remove these early and assume resting will make them safe.

Taken from the shoulder and prepared with the central seam removed, flat iron offers tenderness and strong beef flavour in a compact steak. A useful alternative to sirloin for a midweek treat or a sliced steak salad.

Cooking guidance

Cook quickly in a hot pan, searing every surface; rest and slice across the grain. Whole, unpierced beef and lamb cuts may be served pink once every outside surface is properly seared.

Storage

Keep chilled at 0–5°C and follow the pack’s use-by date. Store raw meat sealed on the bottom shelf, separate from ready-to-eat food. Freeze only where the label permits; defrost in the fridge and use within 24 hours of full defrosting.

Bavette has an open grain that takes well to a marinade and gives a satisfying bite. The sharing piece is ideal for steak tacos, sandwiches or a board of sliced beef. Cutting across the grain makes the difference.

Cooking guidance

Sear all sides over high heat; rest, then cut thinly across the visible grain. Whole, unpierced beef and lamb cuts may be served pink once every outside surface is properly seared.

Storage

Keep chilled at 0–5°C and follow the pack’s use-by date. Store raw meat sealed on the bottom shelf, separate from ready-to-eat food. Freeze only where the label permits; defrost in the fridge and use within 24 hours of full defrosting.

A Sunday centrepiece with plenty to look forward to on Monday.

Best cooked

Roast.

Cooking guidance

Roast with a little fat or liquid, cook the rolled joint thoroughly and rest before carving thinly. Check the centre reaches 70°C for 2 minutes or 75°C for 30 seconds.

Butcher’s tip

Carve thinly across the grain. A little stock in the roasting tray helps protect this lean cut.

Storage and freezing

Keep refrigerated at 0–5°C, sealed and separate from ready-to-eat food. Follow the storage instructions and use-by date on the pack. Freeze only if the label says it is suitable; thaw in the fridge and use within 24 hours of fully defrosting.

Rolled beef: cook thoroughly

Use a digital probe in the thickest centre, checking several places away from fat. Cook until the centre reaches 70°C for 2 minutes or 75°C for 30 seconds. A boned-and-rolled joint brings outside surfaces into the middle, so the rare-to-medium chart does not apply. Do not rely on resting alone to reach the safety temperature.

Roast at 180°C conventional / 160°C fan after browning, checking early and regularly. Rest loosely covered for 20–30 minutes, remove the string and carve thinly across the grain.

The start of a rich ragù, a bubbling cottage pie or your family’s favourite chilli.

Best cooked

Brown, then simmer.

Cooking guidance

Brown in batches, then cook through in your chosen recipe. Check the centre reaches 70°C for 2 minutes or 75°C for 30 seconds.

Butcher’s tip

Brown in small batches so the meat colours rather than steaming in a crowded pan.

Storage and freezing

Keep refrigerated at 0–5°C, sealed and separate from ready-to-eat food. Follow the storage instructions and use-by date on the pack. Freeze only if the label says it is suitable; thaw in the fridge and use within 24 hours of fully defrosting.

For a slow-cooked casserole that brings everyone back to the table.

Best cooked

Braise or casserole.

Cooking guidance

Brown first, then cook gently with liquid in a covered pot until fork-tender. Check the centre reaches 70°C for 2 minutes or 75°C for 30 seconds.

Butcher’s tip

Keep the liquid at a gentle simmer; a hard boil can tighten the meat before it becomes tender.

Storage and freezing

Keep refrigerated at 0–5°C, sealed and separate from ready-to-eat food. Follow the storage instructions and use-by date on the pack. Freeze only if the label says it is suitable; thaw in the fridge and use within 24 hours of fully defrosting.

Shin is a hard-working cut with connective tissue that softens during long cooking, adding body to the sauce. It is particularly good for a sticky beef stew or a pie filling that holds together on the plate.

Cooking guidance

Braise gently in stock in a covered pot until the connective tissue has softened and the meat pulls apart. Check the centre reaches 70°C for 2 minutes or 75°C for 30 seconds where thorough cooking is required.

Storage

Keep chilled at 0–5°C and follow the pack’s use-by date. Store raw meat sealed on the bottom shelf, separate from ready-to-eat food. Freeze only where the label permits; defrost in the fridge and use within 24 hours of full defrosting.

A raw brisket joint for cooks who want to do the slow cooking themselves. Use a smoker or a covered roasting dish to turn this working cut into tender sliced or pulled beef. This is raw meat and needs a full cook before serving.

Cooking guidance

Smoke or braise slowly, protecting the meat from drying out. Cook until a probe slides in easily; rest before slicing across the grain. Check the centre reaches 70°C for 2 minutes or 75°C for 30 seconds where thorough cooking is required.

Storage

Keep chilled at 0–5°C and follow the pack’s use-by date. Store raw meat sealed on the bottom shelf, separate from ready-to-eat food. Freeze only where the label permits; defrost in the fridge and use within 24 hours of full defrosting.

Meaty ribs with bone and connective tissue make a generous centrepiece for a slow weekend cook. They take well to smoke, a dark braising sauce or simple salt and pepper. The stated weight includes bone.

Cooking guidance

Brown or smoke first, then cook gently until thoroughly cooked and tender around the bone. Check the centre reaches 70°C for 2 minutes or 75°C for 30 seconds where thorough cooking is required.

Storage

Keep chilled at 0–5°C and follow the pack’s use-by date. Store raw meat sealed on the bottom shelf, separate from ready-to-eat food. Freeze only where the label permits; defrost in the fridge and use within 24 hours of full defrosting.

Fire up the grill and make an ordinary supper feel like the weekend.

Best cooked

Grill or pan-fry.

Cooking guidance

Cook over medium heat, turning regularly, until thoroughly cooked through. Do not serve burgers pink. Check the centre reaches 70°C for 2 minutes or 75°C for 30 seconds.

Butcher’s tip

Keep the heat moderate enough to cook the centre properly before the outside catches.

Storage and freezing

Keep refrigerated at 0–5°C, sealed and separate from ready-to-eat food. Follow the storage instructions and use-by date on the pack. Freeze only if the label says it is suitable; thaw in the fridge and use within 24 hours of fully defrosting.

An easy-carving pork roast for a table worth gathering around.

Best cooked

Roast.

Cooking guidance

Roast until cooked through without drying out; use a probe in the thickest part and rest before carving. Check the centre reaches 70°C for 2 minutes or 75°C for 30 seconds.

Butcher’s tip

Loin is leaner than shoulder. Use a thermometer and avoid cooking longer than needed.

Storage and freezing

Keep refrigerated at 0–5°C, sealed and separate from ready-to-eat food. Follow the storage instructions and use-by date on the pack. Freeze only if the label says it is suitable; thaw in the fridge and use within 24 hours of fully defrosting.

A slow Sunday cook that turns into a generous supper.

Best cooked

Slow-roast or braise.

Cooking guidance

Roast or smoke gently until fully cooked and pull-apart tender; rest before shredding. Check the centre reaches 70°C for 2 minutes or 75°C for 30 seconds.

Butcher’s tip

For pulled pork, allow enough time for the meat to become tender enough to pull apart, as well as fully cooked.

Storage and freezing

Keep refrigerated at 0–5°C, sealed and separate from ready-to-eat food. Follow the storage instructions and use-by date on the pack. Freeze only if the label says it is suitable; thaw in the fridge and use within 24 hours of fully defrosting.

Rich pork belly for crisp edges, tender meat and a little patience.

Best cooked

Slow-roast.

Cooking guidance

Cook slowly until tender and fully cooked. Supplied without rind. Check the centre reaches 70°C for 2 minutes or 75°C for 30 seconds.

Butcher’s tip

Cook gently until tender, then brown the outside before serving.

Storage and freezing

Keep refrigerated at 0–5°C, sealed and separate from ready-to-eat food. Follow the storage instructions and use-by date on the pack. Freeze only if the label says it is suitable; thaw in the fridge and use within 24 hours of fully defrosting.

A rack or portions of spare ribs for sticky barbecue dinners. Slow cooking gives the meat time to soften before a final glaze. The pack weight includes bone; add sides rather than treating the full weight as edible meat.

Cooking guidance

Cook gently until fully cooked and tender, then glaze briefly over controlled heat without burning the sugars. Check the centre reaches 70°C for 2 minutes or 75°C for 30 seconds where thorough cooking is required.

Storage

Keep chilled at 0–5°C and follow the pack’s use-by date. Store raw meat sealed on the bottom shelf, separate from ready-to-eat food. Freeze only where the label permits; defrost in the fridge and use within 24 hours of full defrosting.

Golden pork chops, pan juices and something good on the side.

Best cooked

Pan-fry, grill or roast.

Cooking guidance

Colour in a pan, then finish gently until cooked all the way through; check away from the bone. Check the centre reaches 70°C for 2 minutes or 75°C for 30 seconds.

Butcher’s tip

Render the fat edge first, then use a gentler heat to finish the meat without drying it out.

Storage and freezing

Keep refrigerated at 0–5°C, sealed and separate from ready-to-eat food. Follow the storage instructions and use-by date on the pack. Freeze only if the label says it is suitable; thaw in the fridge and use within 24 hours of fully defrosting.

A versatile pack for meatballs, dumplings, patties or a mixed pork-and-beef ragù. Pork mince brings richness to everyday cooking and is a useful freezer staple once suitability is confirmed on the label.

Cooking guidance

Cook thoroughly in your recipe; any homemade patties or meatballs must be cooked through at the centre. Check the centre reaches 70°C for 2 minutes or 75°C for 30 seconds where thorough cooking is required.

Storage

Keep chilled at 0–5°C and follow the pack’s use-by date. Store raw meat sealed on the bottom shelf, separate from ready-to-eat food. Freeze only where the label permits; defrost in the fridge and use within 24 hours of full defrosting.

For a proper breakfast, bangers and mash or an easy supper.

Best cooked

Pan-fry, grill or roast.

Cooking guidance

Cook gently, turning regularly, until thoroughly cooked through; avoid fiercely burning the outside. Check the centre reaches 70°C for 2 minutes or 75°C for 30 seconds.

Butcher’s tip

Cook gently and turn regularly. There is no need to prick the skins.

Storage and freezing

Keep refrigerated at 0–5°C, sealed and separate from ready-to-eat food. Follow the storage instructions and use-by date on the pack. Freeze only if the label says it is suitable; thaw in the fridge and use within 24 hours of fully defrosting.

A peppery Cumberland-style sausage for customers who want a fuller seasoning than a plain pork sausage. Serve with mash and onion gravy or use in a hearty traybake. Six sausages make a useful pack for family suppers and weekend cooking.

Cooking guidance

Cook over moderate heat, turning regularly, until fully cooked through. Check the centre reaches 70°C for 2 minutes or 75°C for 30 seconds where thorough cooking is required.

Storage

Keep chilled at 0–5°C and follow the pack’s use-by date. Store raw meat sealed on the bottom shelf, separate from ready-to-eat food. Freeze only where the label permits; defrost in the fridge and use within 24 hours of full defrosting.

Slender pork sausages for breakfast, party plates or wrapping in streaky bacon. The twelve-piece pack is useful when you want smaller portions. They also make a simple addition to a chicken traybake.

Cooking guidance

Roast or pan-fry gently, turning, until thoroughly cooked; bacon-wrapped chipolatas also need fully cooked centres. Check the centre reaches 70°C for 2 minutes or 75°C for 30 seconds where thorough cooking is required.

Storage

Keep chilled at 0–5°C and follow the pack’s use-by date. Store raw meat sealed on the bottom shelf, separate from ready-to-eat food. Freeze only where the label permits; defrost in the fridge and use within 24 hours of full defrosting.

Bring out the rosemary and make Sunday lunch an occasion.

Best cooked

Roast.

Cooking guidance

Roast and check the centre of the rolled joint is thoroughly cooked; rest before carving. Check the centre reaches 70°C for 2 minutes or 75°C for 30 seconds.

Butcher’s tip

Rest before slicing, and remove the butcher’s string carefully. A rolled joint must be cooked through.

Storage and freezing

Keep refrigerated at 0–5°C, sealed and separate from ready-to-eat food. Follow the storage instructions and use-by date on the pack. Freeze only if the label says it is suitable; thaw in the fridge and use within 24 hours of fully defrosting.

Slow-roast lamb shoulder until the table is ready and the meat is tender.

Best cooked

Slow-roast.

Cooking guidance

Cook covered at a gentle heat until fully cooked and the meat lifts easily from the bone. Check the centre reaches 70°C for 2 minutes or 75°C for 30 seconds.

Butcher’s tip

Keep it covered for most of the cook with a little liquid in the tray, then uncover to colour.

Storage and freezing

Keep refrigerated at 0–5°C, sealed and separate from ready-to-eat food. Follow the storage instructions and use-by date on the pack. Freeze only if the label says it is suitable; thaw in the fridge and use within 24 hours of fully defrosting.

Lamb chops, a hot pan and the promise of a very good supper.

Best cooked

Pan-fry or grill.

Cooking guidance

Render the fat edge, then sear all exposed surfaces; finish to your preference and rest. Whole, unpierced beef and lamb cuts may be served pink once every outside surface is properly seared.

Butcher’s tip

Use tongs to hold the fat edges against the pan before cooking the flat sides.

Storage and freezing

Keep refrigerated at 0–5°C, sealed and separate from ready-to-eat food. Follow the storage instructions and use-by date on the pack. Freeze only if the label says it is suitable; thaw in the fridge and use within 24 hours of fully defrosting.

For fragrant curries, warming tagines and a slow-cooked supper.

Best cooked

Braise or casserole.

Cooking guidance

Brown if the recipe calls for it, then simmer gently until fully cooked and tender. Check the centre reaches 70°C for 2 minutes or 75°C for 30 seconds.

Butcher’s tip

Add tender vegetables later in the cook so they keep their shape while the lamb softens.

Storage and freezing

Keep refrigerated at 0–5°C, sealed and separate from ready-to-eat food. Follow the storage instructions and use-by date on the pack. Freeze only if the label says it is suitable; thaw in the fridge and use within 24 hours of fully defrosting.

Use lamb mince for shepherd’s pie, spiced meatballs or homemade koftas. It offers a different flavour from the usual beef mince while staying straightforward to cook. A 500g pack keeps meal planning simple.

Cooking guidance

Cook thoroughly; shape koftas evenly and probe their centres after cooking. Check the centre reaches 70°C for 2 minutes or 75°C for 30 seconds where thorough cooking is required.

Storage

Keep chilled at 0–5°C and follow the pack’s use-by date. Store raw meat sealed on the bottom shelf, separate from ready-to-eat food. Freeze only where the label permits; defrost in the fridge and use within 24 hours of full defrosting.

A family roast today. A good stock tomorrow.

Best cooked

Roast.

Cooking guidance

Roast until thoroughly cooked; probe the thickest breast and thigh, away from bone. Rest before carving. Do not wash raw chicken. Check the centre reaches 70°C for 2 minutes or 75°C for 30 seconds.

Butcher’s tip

Check both the breast and the thickest part of the thigh with a clean thermometer, without touching bone.

Storage and freezing

Keep refrigerated at 0–5°C, sealed and separate from ready-to-eat food. Follow the storage instructions and use-by date on the pack. Freeze only if the label says it is suitable; thaw in the fridge and use within 24 hours of fully defrosting.

The beginning of a good traybake, curry or quick family supper.

Best cooked

Pan-fry, roast or stir-fry.

Cooking guidance

Cook all the way through and check the thickest part. Do not wash raw chicken. Check the centre reaches 70°C for 2 minutes or 75°C for 30 seconds.

Butcher’s tip

Cut pieces to an even size for stir-fries, so they cook through at the same rate.

Storage and freezing

Keep refrigerated at 0–5°C, sealed and separate from ready-to-eat food. Follow the storage instructions and use-by date on the pack. Freeze only if the label says it is suitable; thaw in the fridge and use within 24 hours of fully defrosting.

Full-flavoured chicken thighs for the tray, the pan or the barbecue.

Best cooked

Roast, grill or braise.

Cooking guidance

Cook thoroughly at the thickest point; on a barbecue, use a cooler zone to finish without burning. Check the centre reaches 70°C for 2 minutes or 75°C for 30 seconds.

Butcher’s tip

Unfold each thigh before cooking so the thickest parts receive the heat evenly.

Storage and freezing

Keep refrigerated at 0–5°C, sealed and separate from ready-to-eat food. Follow the storage instructions and use-by date on the pack. Freeze only if the label says it is suitable; thaw in the fridge and use within 24 hours of fully defrosting.