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 (¾ inch) 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 (¼-¾ inch) 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