Welcome to the Waverton Quality Meats website!

Welcome to the new Waverton Quality Meats website and blog.

We will be posting specials, recipes and the latest news, so keep an eye out!

Come in and check our gluten free gourmet sausage selection, great selection of steaks or fresh salmon. If you’ve got any questions or wish to place an order please don’t hesitate to contact us on (02) 9922 4087.

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Roasted Garlic Lamb Leg

Preparation Time:

10 minutes, plus 15 minutes resting time after cooking.

Ingredients:

  • 1 Easy carve lamb leg (300g per person recommended)
  • 1 Tbsp olive oil
  • 2 Crushed garlic cloves, 1 clove chopped into wedges
  • Potatoes, peeled and chopped into pieces for roasting.
  • 1 Tbsp olive oil (for the potatoes)
  • Rosemary leaves, chopped, keep some sprigs of rosemary.

Instructions:

Preheat oven to 180c. Place lamb in a baking tray, and brush combined olive oil and garlic over the lamb. Use a knife to make small incisions and insert rosemary sprigs and garlic wedges.
Cook for 45 minutes per kilo.

Toss potatoes in oil set aside for them, and sprinkle chopped rosemary. Place around the lamb leg in baking tray.

Baste lamb and potatoes with oil and garlic mixture occasionally.

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Cooking Steak

Before cooking:

new york steak

New York steak is perfect for the BBQ.

This is a guide, your cook top, pan and heat setting may vary, but practice makes perfect.

  • Buy steaks of even thickness.
  • Steaks should be 20mm thick at least.
  • When using a pan, ensure it is thick based.
  • Heat your pan or grill to hot before cooking, there should be sizzle.
  • Only EVER turn steaks once!
  • Use tongs and avoid puncturing your steak, which will dry the steak out.

Rare:

  • Cook for a few minutes per side (will depend on thickness).
  • Cook until the steak is very soft when checked with tongs.
  • Internal temp. approx 35c.

Medium Rare

  • Cook on one side until moisture is just visible on the top surface.
  • Cook on other side till surface moisture is visible.
  • Should be soft when checked with tongs.
  • Internal temp. approx 45c.

Medium

  • Cook on one side until moisture is pooling on the top surface.
  • Cook on other side till moisture pools.
  • Cook until steak feels springy.
  • Internal temp. approx 55c.

Medium Well

  • Cook on one side until moisture is pooling on the top surface.
  • Cook on other side till moisture pools.
  • Reduce heat slightly and continue to cook until steak feels firm.
  • Internal temp. approx. 65c.

Well Done

  • Cook on one side until moisture is pooling on the top surface.
  • Cook on other side till moisture pools.
  • Reduce heat slightly and continue to cook until steak feels very firm.
  • Internal temp. approx. 75c.
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