Higginsons of Grange

Higginson's Cooking Guides.

We have put together a Basic Cooking Guide with tips on how to cook your meat to perfection. We hope you will be pleased with your Higginsons fresh meat produce and that you enjoy the convenience of buying meat online. We know that these days shopping for meat can be a frustrating experience if you dont have a good local butcher to point you in the right direction. We hope that through our website, the local shopping experience is somewhat portrayed. We are always happy to discuss your meat requirements over the telephone before you buy your meat, so you are happy that you are buying the best quality meat online.

How to cook the perfect steak

perfectsteak.jpgFollow Higginsons simple Guide to ensure your steak is a sizzling, succulent success!

We source only the finest prime quality beef...reared to assured standards and matured to bring out mouth-watering taste and flavour. We offer a wide variety of steaks from classic Rump Steaks and Rib Eyes to Sirloin Steaks and the King of Cuts, Fillet Steak.

Pan-Fry or Grill?
That is the question...Pan frying a steak tends to cook the outside of the steak and takes time for the temperature to cook through the whole steak, whereas grilling heats through quicker but does not seer the outside as much.  Both methods can create the perfect steak but the general rule is to grill marinated steaks and fry plain steaks.

Steak Cooking Guide:
Our guide is based upon a 1" thick Rib Eye or Sirloin Steak, pan fried. The pan should be as hot as you dare. Internal temperature will depend on the temperature before cooking; leave the steak to reach room temperature before cooking if possible. Experienced cooks will be able to tell how much the steak is cooked from simply pressing it lightly - use the descriptions given below as a guide. Timings given are approximate only and should be used a guide.

CategoryTimeInternal TemperatureDescription
Rare Seared outside plus 2.5 mins each side 30-51°C Soft and spongy with light resistance
Medium-Rare Seared outside plus 3-4 mins each side 57-63°C Fairly soft and spongy, slightly springy
Medium Seared outside plus 4 mins each side 63-68°C Fairly firm and springy
Medium-Well Seared outside plus 5 mins each side 72-77°C Firm with a slight spring
Well Done Seared outside plus 6 mins each side 77°C+ Very firm, will spring back quickly

How to cook roasting joints

Roasting in the oven is best kept simple to produce fantastic results every time.

lambleg.jpgLamb Roast:

What Joint should I choose?
Leg, Shoulder or Saddle (double loin) are best.

How much weight should I allow per person?
A 4-5lb joint (1.8-2kg) on the bone gives 6-8 good portions. Allow slightly more for saddle.

What are the Cooking times for Roast Lamb?
With the Oven at 190°C (Gas Mark 5), allow 25-30 minutes per lb, plus 25-30 minutes extra.  A piece of lamb on the bone will cook more quickly than one without.

Tip: Flavour the lamb by inserting a few slivers of garlic under the skin before cooking, or brush the half cooked meat with a little honey and sprinkle with rosemary then finish cooking.

Pork Roast:

What Joint should I choose?
Loin or Joint from the Leg.

How much weight should I allow per person?
A 3-4lb boned joint (1.4-1.8kg) gives 6-8 good portions. Allow slightly more if buying joint on the bone.

What are the Cooking times for Roast Pork?
With the Oven at 190°C (Gas Mark 5), allow 30-35 minutes per lb, plus 30 minutes extra.

Tip: For great crackling, score the rind (we can do this for you), stand meat on trivet in roasting tin, rind uppermost. Brush with oil and sprinkle with salt. Do not cover.

Roast Beef:

What Joint should I choose?
Aitchbone, Rib, Sirloin or Topside.

How much weight should I allow per person?
A 3-4lb boned joint (1.4-1.8kg) gives 6 good portions.

What are the Cooking times for Roast Beef?
With the Oven at 190°C (Gas Mark 5), allow 25 minutes per lb, plus 20 minutes extra for Medium-Rare Beef.  For Well-Done Beef, allow 30 minutes per lb, plus 30 minutes extra.

Tip: Cook joints with a natural fat with fat side uppermost, add a little fat to lean joints. Baste during cooking or use covered roasting tin.

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