Lamb fillet

Today's post is lamb neck fillet. Why this and not something a bit more mainstream like chicken? Because I had lamb in the freezer and not chicken, that's why.

While it may not be the kind of thing you'd rush to the supermarket to buy, I can thoroughly recommend it cooked this way as it turns out fab. Really juicy like a good steak but with all the toughness smoothed out by long slow cooking in a water bath.

Searing food

I was going to call this post 'Browning your meat' but that sounded rude.

Rump steak

A bit of an obvious post I guess but who doesn't love a steak? Paul McCartney, that's who. The rest of us do but there's a compromise with steak - the more tender cuts don't have great flavour but the tastier ones are just too tough to be enjoyable. Ultimately we'd like the flavour of rump with the tenderness of fillet. Plus it's a sod to cook. You can do that 'pressing your fingers against the heel of your hand' thing to see if it's rare, medium or anywhere else on the spectrum but that's a regal pain in the backside. This is where a water bath can really help.

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