Guide to Low Temperature Cooking

Using a Boneless Leg of Lamb, and one of our handy meat thermometers, our Head Chef shows us how to cook using the low temperature cooking method.

By searing the meat first to caramelise its surface, that sweet flavour associated with roasted or barbequed meat is created, and by completing the cooking process at a lower temperature than for traditional roasting, you get the most beautifully tender meat which you can eat straight out of the oven. So simple to do, and such great results!

Our How to MEAT Perfection guide provides specific temperatures and cooking times for those individual products which are suitable for low temperature cooking.