Checkers | Certified Natural Lamb

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CERTIFIED TO BE BOTH FREE RANGE AND NATURALLY REARED What does it mean to be "Free range" and "Natural"? Free-range lambs are free to roam over the entire farm and are never penned into feedlots. Natural lambs never receive any chronic antibiotics or added hormones to aid growth. They only graze off entirely natural veld and their diet is never supplemented with any animal by-products. What does it mean to be "Certified"? Certified Natural farms are scientifically assessed through regular ecological audits for their environmentally friendly farming practices, and once certified must adhere to strict environmental standards that are regularly monitored by scientists from the University of Pretoria. Our lamb is sourced from 470 of these farms in the Karoo and Kalahari regions of the Northern Cape. Microbiologically safe cycle from farm to store Certified Natural Lamb´s processing and handling conforms to rigorous standards that are HACCP accredited (an internationally recognized food safety system) and qualify for European Union export. In this process, all health aspects are carefully monitored by independent and highly qualified inspectors. Can be traced back to its farm of origin Every carcass is specially marked, which means that wherever you see the Certified Natural Lamb label, the meat can be traced back to an accredited farm.
Contents: View recipes The perfect lamb South African lamb cuts Cuts and cooking methods The best way to braai The best way to pan fry The best way to roast The best way to stir fry
The perfect lamb How do you like yours done? Determine when your lamb is perfect with these handy hints and tips.
	Rare – Cook for a few minutes per side, depending on thickness. Turn once only. Cook until meat feels very soft with back of tongs. A meat thermometer will show the internal temperature of rare meat as 55–60°C.
	Medium rare – Cook on one side until moisture is just visible on the surface. Turn once only. Cook on the other side until surface moisture is visible. Meat will be cooked to medium rare when it feels soft with back of tongs. A meat thermometer will show the internal temperature of medium rare meat as 60–65°C.
	Medium – Cook on one side until moisture is just visible on the surface. Turn once only. Cook on the other side until surface moisture is visible. The meat will be cooked to medium when it feels springy with back of tongs. A meat thermometer will show the internal temperature of medium meat as 65–70°C.
	Medium well – Cook on one side until moisture is just visible on the surface. Turn once only. Cook on the other side until moisture is pooling on top. Reduce heat slightly and continue to cook until meat feels firm with back of tongs. A meat thermometer will show the internal temperature of medium well meat as 70–°C.
	Well done – Cook on one side until moisture is just visible on the surface. Turn once only. Cook on the other side until moisture is pooling on top. Reduce heat slightly and continue to cook until meat feels very firm with back of tongs. A meat thermometer will show the internal temperature of a well done meat as 75°C.

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Cuts and cooking methods Best tip: Always allow meat to warm to room temperature first, for more even cooking.
Leg roast Deboned and rolled leg Butterflied leg Chump roast Rack Deboned and rolled shoulder Leg chops Sosaties Chump chops Loin chops Saddle chops Rib chops Shoulder chops Braai chops Best end chops Riblets Whole rib Pinwheels	Leg chops Leg roast Deboned and rolled leg Butterflied leg Sosaties Chump chops Chump roast Loin chops Rack Saddle chops Rib chops Shoulder chops Braai chops Best end chops Deboned and rolled shoulder Whole shank Riblets Whole rib Pinwheels Knuckles slices Potjiekos Neck slices	Leg chops Sosaties Chump chops Loin chops Saddle chops Rib chops Shoulder chops Braai chops Best end chops Riblets Whole rib Pinwheels


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The best way to braai

The good thing about choice cuts of beef is that they lend themselves very
well to the quick, dry-heat techniques of a braai. These steps will ensure
great results every time.

1.	Coat the meat in oil instead of adding oil to the braai grill or hotplate. If the meat has been marinated, lightly pat it dry with a paper towel (this helps the meat brown rather than stew).
2.	Ensure the braai is hot before you cook; the meat should sizzle as it makes contact with the plate or grill.
3.	Let the meat cook on one side until moisture appears, then turn once only. Use tongs rather than a braai fork to turn the meat.
4.	With practice you can judge the meat’s readiness by touch. Rare is soft,well done is very firm (see our chart on the opposite page for more information). Rest the meat for a few minutes before serving.

Learn to judge the readiness by touch:

	Make a circle with your index finger and thumb and apply a little pressure to the centre of the ball on the palm side of you thumb, it will feel very soft.
	With either your fingertip or the back of your tongs, press the centre of the steak. If it has the same soft texture, it is rare.
	Move your thumb to the middle finger and press the ball of your thumb again, steaks with the same soft feel will be medium rare.
	The ring finger and thumb together will indicate how medium feels.
	The little finger and the thumb together will be very firm. If a steak feels the same it will be well done.

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The best way to pan-fry

The fast and easy technique of pan-frying is the building block of great
beef recipes. Simple as this basic procedure is, perfect results depend
on attention to detail.

1
Preheat the pan to moderately hot. Use a pan that suits the number of pieces to be cooked. Oil the meat not the pan.
2
Meat should sizzle when you add it to the pan. Keep the heat moderately high, this should be enough to keep the meat sizzling without burning.
3
Cook one side until the first sign of moisture appears on the upper side, turn and cook the other side. Turn once only.
4
Test if your meat is done with tongs. Rare is soft when pressed, medium is springy and well done is very firm. Rest the meat for a few minutes before serving.

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The best way to roast

The fast and easy technique of pan-frying is the building block of great
Roasting is one of the easiest cooking methods. Once the roast is in
the oven it takes care of itself.

1
Preheat the oven according to the type of meat you are roasting (see chart on opposite page). Also determine the weight of the roast.
2
Place the roast on a rack in a roasting dish. Raising the roast allows heat to circulate, browning it evenly. Brush it lightly with oil. Season with salt, pepper and any flavourings.
3
Different meats require different cooking times per fixed weight (see chart on opposite page). For ease and accuracy use a meat thermometer.
4
Test if your meat is done with tongs. Rare is soft when pressed, medium is springy and well done is very firm. Rest the meat for a few minutes before serving.

Suggested roasting times

Leg roast
Deboned and rolled leg
Butterflied leg
Chump roast
Rack
Deboned and rolled shoulder

Temp:	180°C
Rare:	15–20 min
Medium:	20–25 min
Well Done:	25–30 min

Cooked to your liking how do you like your roast done?

The internal temperature of the meat for:
Rare – 55–60°C
Medium rare – 60–65°C
Medium – 65–70°C
Medium well – 70–75°C
Well done – 75°C

Do i really need a meat thermometre?

The size, shape and thickness of your cut all affect how long it will take to cook, and can make it difficult to predict when exactly to remove it from the oven. To take out all the guesswork, use a meat thermometer as it´s the easiest and most accurate way of telling if your meat is ready. Just place the thermometer into the thickest part of the roast, away from the bone, before cooking.

You can of course use tongs to test if the roast is done. Gently prod or squeeze the roast – rare is very soft, medium rare is soft, medium is springy but soft, medium well is firm and well done is very firm.

Never add salt to your meat before cooking

Salt draws out natural moisture and causes meat to become dry and tough during cooking. Meat can also dry out if it´s cut during the cooking time, so if you need to check the colour of your meat, only make a small slit in it.

The best way to stir-fry

The following steps are the foundation to a great beef stir-fry.

1
Cut the meat across the grain into strips of even thickness. Coat the meat in oil instead of adding oil to the wok.
2
Remove roast when cooked to desired degree. Transfer to a plate, cover loosely with foil and rest for 10-20 minutes before carving. Carve the roast across the grain to ensure tenderness.
3
Cook meat in small batches (about 250g). When you add the meat to the wok, work from the outer side to the centre, where it will be hottest.
4
Set meat aside and return to the pan with sauces once the vegetables are cooked. Stir-fry only to combine – do not reheat meat for too long or it will toughen.

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