Other meats:

cooking guidelines

**Lamb Cuts Checklist**

Timings vary according to the thickness of the meat and the degree of cooking preferred. Timings given are approximate each side.
	Grilling (more info)	Frying / Griddling / Dry frying	Stir frying (more info)	Roasting (more info)	Casserole Stew Pot roast Braising (more info)
Lamb Steaks
Leg, chump, shoulder steaks 2cm (¾")	4-6mins each side	4-6mins each side	Leg steaks: Cut into strips: 2-4 mins +2 mins with veg	Not recommended	Shoulder steaks: Oven temp: Gas 3, 170°C, 325°F 1-1½ hrs
2cm+ (¾"+)	6-8mins each side	6-8mins each side	Leg steaks: Cut into strips: 2-4 mins +2 mins with veg	Not recommended	Shoulder steaks: Oven temp: Gas 3, 170°C, 325°F 1-1½ hrs
Neck fillet escalopes 1-1.5cm (½- ⅝ ")	3-5mins each side	2-4mins each side	Neck fillet: Cut into strips 2-4 mins + 2 mins with veg	Not recommended	Not recommended
Loin, chump 2cm (¾")	6-8mins each side	6-8mins each side	Not recommended	Oven temp: Gas 4-5, 180°C, 350°F 25-30mins total	Oven temp: Gas 3, 170°C, 325°F 1-1½ hours
Lamb cutlets
2cm (¾")	6-8mins each side	6-8mins each side	Not recommended	Oven temp: Gas 4-5, 180°C, 350°F 25-30mins total	Not recommended
Lamb joints
Leg, shoulder, rack, breast, shanks	Not recommended	Not recommended	Not recommended	Leg, shoulder, rack, breast: Oven temp: Gas 4-5, 180°C, 350°F Medium 25mins per 450g/½kg(lb) + 25 mins Well done 30 mins per 450g/½kg(lb) + 30 mins	Shoulder, breast, shanks: Oven temp: Gas 4-5, 180°C, 350°F Pot roast 25-30mins per 450g/½kg(lb) + 25-30 mins

Normal Fast Roasting in Roasting Oven

Medium - 15 minutes per lb (450g)

Well done - 20 minutes per lb (450g)

The times for the slow roasting method are as follows:

Cook in Roasting Oven for about 30 minutes, or until beginning to brown, then transfer to the Simmering Oven for double the remaining cooking time.

For specific information on Aga cookers contact www.aga-web.co.uk or for recipes and general cooking information contact www.agalinks.com