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So you've just opened your ruby red devon beef box or lamb box and you're faced with the normal steaks and sunday roasting joints you're used to but there may also be some cuts of meat you don't know what to do with.


So lets give you some idea's as to what you can do with them. We will also include some recipe's for the more usual cuts as well.

As it's supposedly summer here in England, I thought I would suggest this easy recipe perfect for the BBQ or grill.

Grilled Skirt Steak with Blistered Tomatoes and Guacamole

Serves 4


  • 680g. skirt steak

  • 2 tsp. cumin

  • 1 tsp. coriander

  • 2 garlic cloves, minced

  • 4 tbsp. lime juice

  • 3 tbsp. extra-virgin olive oil, divided

  • 3 avocados, diced

  • 2 tbsp. finely chopped red onion

  • 2 tbsp. finely chopped fresh coriander, plus coriander leaves for serving

  • 1/2 tsp. crushed red pepper flakes

  • 150g red grape tomatoes, halved

  • 150g yellow grape tomatoes, halved

  • kosher salt

  • Freshly ground black pepper


  1. Place steak in a shallow glass baking dish. In a small bowl, whisk together cumin, coriander, garlic, 2 tablespoons lime juice, and 2 tablespoons olive oil.

  2. Pour mixture over steak, turning to coat, and marinate 10 minutes.

  3. Make guacamole: In a medium bowl, mash together avocado, onion, cilantro, red pepper flakes, and remaining 2 tablespoons lime juice until chunky, then season with salt.

  4. In a medium bowl, mix tomatoes with remaining 1 tablespoon olive oil and season with salt and pepper.

  5. Heat a grill pan over medium-high heat. Grill tomatoes until blistered, 4 minutes, then remove tomatoes and increase heat to high.

  6. Add steak to grill and season with salt and pepper. Grill 3 minutes per side for medium-rare, then let sit 5 minutes.

  7. Thinly slice steak against the grain. Top with blistered tomatoes and cilantro, and serve with guacamole.

This recipe is from by Anna Watson Carl


Beef stir-fried with oyster sauce, onions and thai basil

Serves two.

  • 200g beef rump (or rib, sirloin or skirt)

  • ½ large white onion, peeled and cut first in half and then into elegant wedges

  • 2 tbsp vegetable oil

  • 2 tbsp oyster sauce (or to taste)

  • 2–3 tbsp chicken stock

  • 1 pinch white sugar

  • 1 pinch white pepper

  • 1 handful Thai basil leaves 

  • For the marinade 

  • 1 garlic clove, peeled

  • 1 pinch salt

  • 1cm piece peeled ginger (optional)

  • 1 pinch white pepper

  • 1 pinch white sugar

  • 1 pinch star anise powder (optional)

  • 1 tsp light soy sauce

  • 2 tbsp oyster sauce


  1. Cut the meat thinly across the grain, making sure there is a little fat attached to each slice.

  2. Using a pestle and mortar, make a coarse paste with the garlic, salt and ginger (if using). Combine with the other marinade ingredients, and briefly marinate the beef for about five minutes. 

  3. Heat the wok.

  4. Add the onion wedges and dry-fry until slightly charred.

  5. Lift the beef from its marinade, add to the wok, and cook until slightly charred and caramelised, turning once or twice to ensure a deep, even colour.

  6. Add the oil and stir-fry over high heat for a minute.

  7. Add the oyster sauce and carry on frying until the beef starts to colour.

  8. Moisten the stir-fry with the stock and season with the remaining oyster sauce, sugar and pepper.

  9. Finish with the Thai basil leaves. Serve at once with steamed rice.

Recipe from by David Thompson

Beef Skirt Steak
Beef Recipes
Lamb Recipies
Beef Stir Fry

Grilled Lamb Skewers with Couscous Tabbouleh

Serves 4


  • 280g couscous

  • 120ml. plain low-fat yogurt

  • 1 tbsp. plus 1 tsp. cumin

  • 2 garlic cloves, minced

  • Juice of 2 lemons

  • kosher salt

  • Freshly ground black pepper

  • 230g leg of lamb, cut into  1/2 in. chunks

  • 2 tomatoes, seeded and diced

  • 1/2 cucumber, halved, seeded, and diced

  • 1/2 small red onion, finely chopped

  • 5g. Finely chopped fresh parsley

  • 5g finely chopped fresh mint

  • 3 tbsp. extra-virgin olive oil

  • Lemon wedges, for serving


  1. Cook couscous according to package directions; fluff with fork.

  2. In large bowl, whisk together yogurt, cumin, garlic, and half the lemon juice and season with salt and pepper. Add lamb and stir to combine.

  3. In separate large bowl, stir together tomatoes, cucumber, red onion, parsley, mint, and couscous. Add remaining lemon juice and olive oil and season with salt. Stir to combine.

  4. Thread lamb onto 6-inch skewers and place on large plate. (You should have roughly 8 skewers with 4 pieces of meat on each.) Season with salt and pepper and discard remaining marinade.

  5. Lightly oil grill or grill pan and heat over high heat until smoking.

  6. Add skewers and grill, turning, 8 minutes for medium- to medium-rare.

  7. Serve lamb skewers over couscous tabbouleh with lemon.

Recipe taken from by Anna Watson Carl

Rain-or-shine leg of lamb

Serves 6


  • 1 leg of lamb, about 2kg/4lb 8oz, butterflied

  • 2 tbsp rapeseed oil

  • 2 tsp caraway seed, crushed

  • 1 tbsp chopped thyme leaf

  • 1 large bunch parsley, chopped


  1. Take the lamb out of the fridge an hour or so before cooking to allow it to come up to room temperature.

  2. Heat oven to 220C/200C fan/gas 7 or light the barbecue.

  3. Mix together the oil, caraway seeds, thyme and parsley with lots of salt and pepper. Smear this all over the lamb, rubbing it well into the meat. You can do this up to a day before.

  4. If you are cooking the meat on the barbecue, wait until the fire has died down and the coals are white and glowing. Lay the meat, skin-side down, onto the bars and cook for 15 mins. Flip over and cook for a further 15 mins for slightly pink lamb, or 5 mins longer if you want the meat well done.

  5. Remove and leave to rest on a tray, covered with foil, for at least 15 mins.

  6. To cook the lamb in the oven, place it on a large shallow baking tray, cook for 15 mins, then turn down the oven to 180C/160C fan/gas 4 and cook for a further 15 mins. Leave to rest for 15 mins.

  7. Once the meat has rested, slice it up and pour over any juices from the resting tray.

Recipe from by James Martin

Lamb burgers with mint mayo and tomato relish

Serves 8


For the burgers

For the tomato relish

For the mint mayonnaise


  1. For the burgers, put the breadcrumbs, garlic, coriander, mint sauce, onion and salt and black pepper in a food processor. Blend until it’s just combined with a fairly coarse texture. Tip into a bowl, add the mince and mix together. Using wet hands, shape into 8 burgers, then place on a baking tray, cover and chill in the fridge until needed.

  2. For the tomato relish, heat the oil in a saucepan, add the onion and garlic, then cover with a lid and fry over a medium heat for 5–7 minutes, or until soft. Add all the remaining ingredients to the pan, stir, bring to the boil and cook for 2–3 minutes. Season with salt and pepper, then cover again with the lid, reduce the heat and leave to simmer for about 10 minutes.

  3. For the mint mayonnaise, mix all the ingredients together in a small bowl.

  4. To cook the burgers, heat the oil in a large frying pan, or alternatively light the barbecue and let the flames flare up and die down. Fry or barbecue the burgers for about 3–4 minutes on each side or until browned and cooked through.

  5. To serve, slice the buns in half and toast the cut side. Spread one half of each bun with the tomato relish and add a lettuce leaf, a burger, a dollop of mint mayonnaise and a few slices of gherkin before popping on the top half of the bun.

Recipe from by Mary Berry

Lamb Skewers
Roast leg of Lamb

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