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Pan Frying

Pan-frying, or "shallow frying" is a quick cooking method for small, tender cuts using an uncovered pan on the hob.

  • Use a heavy-based frying pan, sauté pan or wok.
  • For best results, use only a small quantity of oil or butter.
  • Ensure that the oil is hot before adding your preferred beef or lamb cuts.
  • Sear each side quickly to seal in juices and retain succulence.
  • Only turn your steaks once during cooking; leaving them to cook untouched will produce juicier results.
  • If you use a griddle pan add a little oil on both sides of your steaks, chops or cutlets and ensure the dry pan is really hot before frying.


Lamb

Cooking Time

Leg (bone-in and boneless) Chump, shoulder, loin - 2cm (¾inch) thick

For each side allow: 4-6 minutes

Leg (bone-in and boneless) Chump, shoulder, loin - 2cm+ (1 inch+) thick

For each side allow: 6-8 minutes

Loin, chump, cutlets 2cm (¾ inch) thick

For each side allow: 6-8 minutes

Burgers 1-2cm (¼-¾inch) thick

For each side allow: 4-6 minutes

Mince

4-6 minutes - In a good heavy based pan fry mince, either dry or with a little oil

 

 



Beef

Cooking Time

Minute Steak

For each side allow: 1-2 minutes

Fillet steak 2-3cm (¾-1¼inch) thick

For each side allow:

Rare: 3-4 minutes

Medium: 4-5 minutes

Well-done: 6-7 minutes

Sirloin, rump, rib-eye, minute, 2cm (¾inch) thick

For each side allow:

Rare: 2½ minutes

Medium: 4 minutes

Well-done: 6 minutes

Burgers 1-2cm (¼-¾inch) thick

Burgers 1-2cm (¼-¾inch) thick

Mince

4-6 minutes - In a good heavy based pan fry mince, either dry or with a little oil