How to Cook Different Cuts of Meat
Too many of us are used to cooking the same dishes over and over again. We get stuck in a rut with repetition of meals and it can be difficult to think of new ideas when we are busy working and looking after the family.
A good way to try to broaden your repertoire is to experiment with different cuts of meat. Invariably they will require different methods of cooking than you are used to and will open your eyes to new combinations.
Many supermarkets now are stocking cuts such as belly pork and brisket, but it is even better to pay a visit to your local butcher. You will be able to utilise their vast knowledge of different cuts of meat and ask for suggestions.
In recent years, meat had been bred to be leaner, which is great for our health.Here are some examples of less popular cuts of beef and lamb, with some ideas for recipes to get the most out of them.
Lamb - Chump ChopsThe chump comes from the back of the animal, just above the leg. It is a rich meat with loads of flavour and can be cooked quickly to retain its character. It lends itself particularly well to grilling and barbequing.
You can marinate your chump chops in powerful spices to compliment the strong lamb flavour - traditional partners like garlic and mint work well, as do jerk flavourings and chilli. You can also make a dry rub for your chops. When you have chosen your flavours, leave the meat at room temperature while you heat up your barbecue or grill - a griddle pan also works well if the weather is not suited to cooking outdoors. You will only need about 5 minutes each side for a charred outside and slightly pink inside - perfect!