Cooking Easy Food

Allow meat to stand for 10 minutes after cooking (place a towel over it) as this rests the joint and will make it easier to carve - really it does work!

I remember watching my father carve quite complicated joints with expert precision, which he could do being a butcher. As it is easier to show than explain, here are two great websites that will help you with carving difficult joints:

http://www.meatmatters.com/sections/cookingTips/THE%20ART%20OF%20CARVING... (shows a picture of how to cut three different joints).

http://www.athollglens.co.uk/Organic_Beef_Cuts.htm - this website is excellent to explain different cuts of beef and lamb and the type of cooking that suits the cut of meat best. Great for helping you to know what to ask your butcher for.

This other website shows you where the lamb cuts of meat come from and gives you information on the best ways of cooking the meat cuts. http://www.redmeatindustryforum.org.uk/supplychain/SheepMeatConsumption....