Recipes & Tips
Get the most out of your meat with our delicious recipes, smart cooking tips and exclusive interviews on the Great British Meat Co. blog.
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Introducing the Lamb Rump – it's here to stay
It appears a lot of people have never heard of Lamb Rump, and even less have tried it. We're pretty sure this will change over the next few years, as Lamb Rump is becoming more common on top restaurant menus.
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Slow and low barbecue cooking
The British barbecue tends to involve cooking quickly, but to many of our American friends, the barbecue is a “slow-and-low” experience, to create tasty, smoky meat. After all what's not to like about big pieces of meat, fire and beer?
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Beef Fillet Tail Carpaccio
Carpaccio is a really easy to make summer dish to share with friends, and using Beef Fillet Tails makes it more cost effective.
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Chicken and Sweetcorn Soup
Not just the domain of Chinese takeaways, chicken and sweetcorn soup is the ideal way to make chicken breast go a long way.
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Pork with Mustard Cream Sauce
Comfort food for whenever it's needed most. You can substitute cream for crème fraiche for a healthier alternative, but then again, where is the comfort in that?
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Resting Meat
Resting meat after cooking is the simplest of simple cooking tips to make your meat taste better but the reason why it improves it is buried in food science.
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Cooking Meat at Room Temperature
We all know that meat should be stored in the fridge, we aren't so good at though is bringing meat out of the refrigerator in enough time to bring it to room temperature, which helps before you cook it.
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Beef Stroganoff
A simple straight forward meal, which is perfect as a midweek dinner because it involves minimal prep-time. You can use Mince beef instead of stir fry strips if you prefer, and the brandy is not essential, but does add a luxurious twist.
