How do you cook meat? The Scott Brothers Cooking Guidelines for meat and poultry

1. Take the bird out of the fridge at least an hour before cooking to let the roast warm to room temperature.

2. Weigh your bird after stuffing.*

3. Cover the breast with strips of bacon or coat with softened butter, then cover loosely with aluminium foil.

4. Preheat your oven to 190°C (180°C for fan assisted ovens), Gas Mark 5.

5. Cook for 45 minutes per kg, then add another 35 minutes of cooking time at the end.

6. Remove the aluminium foil for the last 35 minutes to brown the top.

7. While cooking, baste the bird with the juices at least three times.

8. If you don’t have a probe, you can check if the bird is cooked by inserting a thin skewer and pressing out some juices. Once the juices run clear in the thickest part of the breast and in the joints, the bird should be cooked. If the juices are still pink, it will require further cooking.

*We recommend that you cook your stuffing separately to ensure thorough cooking and to reduce your cooking times.

When the roast bird is cooked, remove it from the oven, place it on a board and loosely cover it with foil and a heavy tea towel. Rest it for least 30 minutes rest minutes before carving and serving.

If you choose to not stuff the bird, you can add herbs, oranges and lemons into the cavity of the bird, using around 12 sprigs, along with a quartered onion. If you have an extra head of garlic, cut it in half place inside too. As the bird roasts, the aromatics in the cavity will flavour the meat.

1. Preheat your oven to 190°C (180°C for fan-assisted ovens), Gas Mark 5.
2. Place the Chicken Legs in a roasting dish and drizzle with oil and season with salt and pepper.
3. Cook for 30 minutes.
For a tasty one-pot dish, simply dice a selection of your favourite vegetables and put them under the meat in the roasting dish.

1. Preheat your oven to 190°C (180°C for fan-assisted ovens), Gas Mark 5

2. Place the pie on an ovenproof tray in the centre of the oven for 30-50 minutes or until piping hot.

We recommend running a table knife between the pastry and the foil dish to loosen the pastry and help thorough reheating.

1. Remove the pie from the freezer to defrost it. The safest way to defrost the pie is in the fridge. Place it on the lowest shelf in the fridge, in a tray large enough to prevent any drips or spillages.

2. Leave in the fridge for 24 hours to defrost.

3. Once the pie is defrosted, preheat your oven to 190°C (180°C for fan assisted ovens), Gas Mark 5.

4. Whisk a large egg with a splash of milk and brush the glaze on the top of the pie.

5. Place the pie on an ovenproof tray in the centre of the oven for 30-50 minutes or until the pastry is cooked. Check the pie is piping hot before serving.

1. Take the beef joint out of the fridge at least an hour before cooking to let the roast warm to room temperature.

2. Preheat the oven to 220°C (200°C for fan assisted ovens), or Gas Mark 7

3. Generously season the beef joint with salt and pepper and place it in a roasting tin.

4. After 20 minutes turn the heat down to 130°C (120°C for fan assisted ovens), or Gas Mark 2.

5. Continue to cook for 15 minutes for every 450g for rare, plus 10 minutes extra for medium-rare or 30 minutes extra for well-done.

Cooking Times: The following times are a guideline. For best results use a thermometer to check the centre of the meat.

• For rare: 15 minutes per 450g (1lb) + 20 minutes

• For medium: 20 minutes per 450g (1lb) + 25 minutes

• For well done: 25 minutes per 450g (1lb) + 30 minutes

Meat cooked temperatures:

• Rare: 45°C – 49°C
• Medium-Rare: 50°C – 55°C
• Medium 56°C: – 62°C
• Medium-Well: 63°C – 70°C
• Well-Done: 71°C and above

When the beef joint is cooked, remove it from the oven and place it on a board, loosely covered with foil and a heavy towel. Rest it for at least 30 minutes before carving and serving.

For the perfect roast:
While cooking, baste the meat with the juices at least three times. If you don’t have a probe, you can check if the beef is cooked to your liking by inserting a thin skewer and pressing out some juices: the red, pink, or clear colour will indicate to what stage the beef has cooked.

1. Preheat the oven to 200°C (180°C for fan assisted ovens) or Gas Mark 6

2. Whisk a large egg with a splash of milk and brush the glaze on the outside of the Wellington.

3. Bake until pastry is golden and the centre registers 50°C for medium-rare, about 40 to 45 minutes for the large Wellington and 20 minutes for the individual.

When the Wellington is cooked remove it from the oven and give it at least 10 minutes rest before carving and serving.

For a glossier finish:
For a very glossy, intense yellow-golden hue, whisk a yolk until smooth and brush a thin layer over the dough. If you have cold thicker yolks, you can thin the mixture out with a teaspoon or 2 of water.

1. Take the steak out of the fridge at least an hour before cooking to let the meat warm to room temperature.

2. Preheat your oven to 190°C (180°C for fan assisted ovens) or Gas Mark 5

3. Liberally season the beef with salt and pepper.

4. In a large heavy-duty pan, heat 2 tablespoons of oil over a high heat until it’s just starting to smoke. Lay the beef into the pan and sear for 3 minutes per side.

5. Transfer the steak to a baking sheet and place in the oven, roasting for 9 to 10 minutes, or until the steak is cooked to your liking.

Meat cooked temperatures:

• Rare: 45°C – 49°C
• Medium-Rare: 50°C – 55°C
• Medium: 56°C – 62°C
• Medium-Well: 63°C – 70°C
• Well-Done: 71°C and above

When the steak is cooked remove it from the oven and give it at least 10 rest minutes before carving and serving.

For something a little different:

While the steak is cooking, add a large knob of butter to the pan and melt over low heat. Squeeze garlic cloves into the butter, stirring with a wooden spoon, add thyme sprigs and continue to cook for 2 minutes. Remove the steak and follow step 5.

Once the steak is cooked to your liking, take it out of the oven, transfer it back into the pan. Use a spoon to baste the butter and garlic over the steak. Turn the steak, and baste it again for about 1 minute total. Transfer the steak to a cutting board, loosely cover with foil, and rest for at least 10 minutes before carving and serving.

All steaks, whether Beef, Venison, Lamb or Pork, all have the same basic cooking principles. The timings for each steak will depend on the thickness, cut, fat content and age, so to get the perfect steak it is best to use a meat thermometer and probe the centre.

Meat cooked temperatures:

• Rare: 45°C – 49°C
• Medium-Rare: 50°C – 55°C
• Medium: 56°C – 62°C
• Medium-Well: 63°C – 70°C
• Well-Done: 71°C and above

For a steak up to approximately 340g/12oz you can use your hand to gauge how well done the steak is by lightly pressing the meat to check its tenderness.

1. Take the Steak out of the fridge at least an hour before cooking to let the meat warm to room temperature.

2. Liberally season the beef with salt and pepper.

3. In a large heavy-duty pan, heat 2 tablespoons of oil over a high heat until it’s just starting to smoke*, Lay the beef into the pan and sear for 3 minutes per side.

When the Steak is cooked to your liking, remove it from the pan and give it at least 10 rest minutes before serving.

*to get a crisp, well-caramelised sear on your steak, choose an oil with a high smoke point, Vegetable oil or beef dripping are best. Avoid using olive oil, especially extra virgin olive oil.

1. Take the pork joint out of the fridge at least an hour before cooking to let the meat warm to room temperature.

2. Pre-heat the oven to 240°C (200°C for fan assisted ovens), or Gas Mark 9.

3. While the oven is preheating, score the skin of the pork skin.

4. Place the pork in a tin, skin-side up, halve an onion and wedge the two onion halves in the tin slightly underneath the meat. Now take about 1 tablespoon of salt and sprinkle it evenly over the skin, pressing it in as much as you can.

5. Cook for 45 minutes per kilo.

6. Place the pork on the highest shelf it will fit in the oven and roast it for 25 minutes.

7. Turn the heat down to 190°C (170°C for fan assisted ovens), Gas Mark 5

8. There’s no need to baste pork as there is enough fat to keep the meat moist. The way to tell if the meat is cooked is to insert a skewer in the thickest part and the juices that run out should be absolutely clear without any trace of pinkness.

When the pork is cooked, remove it from the oven, place it on a board, loosely cover with foil and a heavy towel. Let it rest at least 30 minutes before carving and serving.

For a delicious pork gravy:
While you are resting the meat, tilt the tin and spoon all the fat off, leaving only the juices. The onion will probably be black and charred, which gives the gravy a lovely rich colour. Leave the onion in, then place the roasting tin over direct heat, turned to low, sprinkle in the flour and quickly work it into the juices with a wooden spoon.

Now turn the heat up to medium and gradually add the cider and the stock, this time using a balloon whisk until it comes up to simmering point and you have a smooth rich gravy. Taste and season with salt and pepper, then discard the onion and pour the gravy into a warmed serving jug.

1. Place the gammon joint into a lidded pan that’s large enough to cover the gammon, cover with cold water and bring to the boil.

2. Drain the water from the saucepan, add fresh cold water, onions, carrots, celery, bay leaf and peppercorns and bring to the boil once more.

3. Reduce the heat, cover with a lid, and simmer the gammon and vegetables gently for 20 minutes per 450g.

4. Remove the gammon from the water and set it aside to cool for 15 minutes. (The stock can be strained and reserved for making a hearty lentil soup)

5. Preheat the oven to 200°C (180°C for fan assisted ovens), or Gas Mark 6.

6. Use a small knife to score the fat in a diamond pattern.

7. Place the gammon into the roasting tray.

8. For the glaze, mix honey and mustard together and brush half of it evenly over the gammon, including one side of the joint. Roast in the centre of the oven for 10 minutes, then take the joint out and brush the top and remaining side with the rest of the glaze. Return the gammon to the oven for a further 10– 15 minutes, rotating the tin so that the opposite side of the gammon faces the back of the oven.

9. The gammon is ready when the fat on top is glossy and golden brown. Cover loosely with foil if the top begins to look too brown. Remove the gammon from the oven and set aside to rest for 15 minutes before carving.

10. Pour any juices that have collected in the kitchen foil into a small pan and warm through.

11. Carve the gammon, serve on a large platter and spoon over the warmed juices

1. Take the lamb out of the fridge at least an hour before cooking to let the meat warm to room temperature.

2. Preheat the oven to 200°C (180°C for fan assisted ovens), or Gas Mark 6.

3. Season the rack all over with salt and pepper. Heat 2 tablespoons oil in a large ovenproof frying pan. Sear the rack of lamb for 2 minutes on all sides. Cover the ends of the bones with foil to prevent charring.

4. Roast the lamb in the preheated oven for 12 to 18 minutes, depending on how well-cooked you like your lamb.

5. For best results, use a meat thermometer to take the temperature in the centre of the meat after 10 to 12 minutes. If cooked remove it from the oven, or if you prefer your lamb slightly more cooked put it back in the oven for a few minutes longer.

Meat Cooked Temperatures:

• Rare: 45°C – 49°C
• Medium-Rare: 50°C – 55°C
• Medium: 56°C – 62°C
• Medium-Well: 63°C – 70°C
• Well-Done: 71°C and above

When the lamb is cooked to your liking, remove it from the oven, place it on a board, loosely cover it with foil and let it rest for at least 10-15 minutes before carving and serving.

1. Take the lamb out of the fridge at least an hour before cooking to let the meat warm to room temperature.

2. Pre-heat the oven to 220°C (200°C for fan-assisted ovens), or Gas Mark 7

3. Drizzle the joint with olive oil and rub all over, seasoning generously with salt and pepper.

4. Place the lamb into a roasting pan and put into the preheated oven. Cook for 20 minutes before turning the oven down to 190°C (170°C for fan-assisted ovens), or Gas Mark 5 and continuing to cook the lamb until it’s done. As a guide, it’s approximately 20 minutes per 450g, plus an extra 20 minutes if you like it medium.

5. For best results, use a meat thermometer to take the temperature in the centre of the joint.

Meat cooked temperatures:

• Rare: 45°C – 49°C
• Medium-Rare: 50°C – 55°C
• Medium: 56°C – 62°C
• Medium-Well: 63°C – 70°C
• Well-Done: 71°C and above

When the lamb is cooked to your liking, remove it from the oven, place on a board, loosely cover with foil and let it rest for at least 10-15 minutes before carving and serving.

1. Take the venison joint out of the fridge at least an hour before cooking to let the meat warm to room temperature.

2. Pre-heat the oven to 220°C (200°C for fan-assisted ovens), or Gas Mark 7

3. Drizzle the joint with olive oil and rub all over, seasoning generously with salt and pepper.

6. Roughly chop a small onion, 1 carrot and 1 stalk of celery and spread over the base of a heavy casserole dish. Put 2 bay leaves in and a glug of red wine.

7. Place the venison onto the veg/wine mix.

8. Place in the centre of the oven and roast for 20 minutes, then reduce the temperature to 180°C (170°C for fan-assisted ovens), Gas Mark 5. Continue roasting for 15 minutes per 450g.

6. For best results, use a meat thermometer to take the temperature in the centre of the joint.

Meat cooked temperatures:

• Rare: 45°C – 49°C
• Medium-Rare: 50°C – 55°C
• Medium: 56°C – 62°C
• Medium-Well: 63°C – 70°C
• Well-Done: 71°C and above

When the venison is cooked to your liking, remove it from the oven, place on a board, loosely cover with foil and let it rest at least 20-25 minutes before carving and serving.

For a delicious Venison Gravy:
Make up 500ml of beef stock, then deglaze the roasting tray with stock stirring in all the caramelized juices from the tray. Pass the stock through a fine sieve pushing all the juices from the vegetables into a clean saucepan. Bring to a simmer and thicken using a teaspoon of cornflour mixed with a couple of teaspoons of cold water. Season to taste.

1. Preheat the oven to 150°C (130°C for fan assisted ovens), or Gas Mark 2.

2. On the hob, heat a large glug of olive oil and tablespoon of butter in a large, lidded casserole dish. Add a diced red onion and cook until soft.

3. Add 2 crushed cloves of garlic, 2 rashers of coarsely chopped bacon and 125g halved brown mushrooms into the casserole dish and cook for a further minute.

4. In a large frying pan, brown the venison in small batches and add to the casserole dish. When all the meat is browned, add a large glass of red wine, a cup of water, 1 beef stock cube and a tablespoon of redcurrant jelly.

5. Bring to the boil and stir well. Put the lid on the casserole dish and place in the middle of the oven for 90 minutes.

6. Remove the casserole dish from the oven.

7. Bring to a simmer on the hob and thicken using a couple of teaspoons of cornflour mixed with a couple of teaspoons of cold water. Season to taste.

All our chef-prepared main meals are supplied frozen and are suitable for oven or microwave reheating once defrosted. Microwaves and ovens vary between manufacturer so please ensure the meals are piping hot before serving.

Defrost our main course meals thoroughly before reheating. We recommend that you defrost our ready meals in the fridge overnight or use the ‘defrost’ setting on your microwave.

Microwave reheating: Pierce the film with a fork before reheating your ready meal in the microwave. Heat for approximately 3 minutes at 1000 Watt setting, or for 4 minutes at 600 Watt setting. If you prefer, you can put your ready meal on a suitable serving plate for reheating.

Oven reheating: Remove film wrap completely. Preheat oven to 180°C or 350°F. You can place your ready meal on a suitable oven tray or serving plate if you prefer. Reheat for approximately 20 minutes.

Make sure your meal is piping hot before eating.