How long to defrost 2.5 kg leg of lamb

COOKING MEAT
COOKING MEAT SAFELY
You’ve probably been hearing a lot about cooking meats like burgers
and
sausages until piping hot all the way through. That’s because th
e
se
meats can
contain bacteria throughout. But it’s not just these meats
that need car
eful
handling. All raw meats can carry harmful bacteria on
the outside, so cooking all
meat properly is important to kill the
bacteria that can cause food poisoning.
This leaflet tells you how to handle and cook meat, and how to check
that your
meat is ful
ly cooked and safe to eat.
WHAT SHOULD I LOOK OUT FOR WHEN BUYING MEAT?
•
Always buy your meat from a reputable butcher or shop. If you’re buying
pre
-
packed meat, check the label to see the ‘use by’ date
•
Make sure raw meats are packed in bags separate f
rom ‘ready to eat’ foods
such
as cooked hams and cheeses
•
Try to go for the leanest option whenever you can. As a general rule, the more
white you can see on red meat, the more fat it contains
•
Try not to eat too many processed meat products such as saus
ages, bacon,
burgers and salami, because these are generally high in fat and salt
And when I get home?
•
Put meats into the fridge as quickly as possible when you get home from
shopping
•
Store raw meat/poultry in clean sealed containers on the bottom she
lf of the
fridge, so it can’t touch or drip onto other food
•
Keep cooked meat separate from raw meat
•
Follow any storage instructions on the label and don’t eat meat after its ‘use by’
date
WHAT SHOULD I KNOW ABOUT FREEZING AND DEFROSTING?
It's OK to f
reeze raw meat if it has not been previously frozen, so long as
you follow these steps:
•
Freeze it before the ‘use by’ date
•
Check the label for any specific freezing or thawing instructions
•
Defrost meat by thawing it on the bottom shelf of the fridge
on a plate away
from other foods. When meat thaw
s, lots of liquid can come out,
which can
spread bacteria to any food, plates or surfaces that it touches. Keep the
meat
c
overed so that it can’t touch or drip onto other foods
•
Only defrost meat in the micr
owave if you're going to cook and eat it straight
away. The manufacturer’s instructions should be followed
•
Try to cook the raw meat within 24 hours of defrosting
•
As a rule of thumb, allow 24 hours to defrost each 2.5kg/5lbs of meat or
chicken
•
If you
defrost raw meat and then cook it thoroughly, you can freeze it again,
but remember never to reheat foods more than once
WHICH MEATS MUST BE COOKED ALL THE WAY THROUGH?
Poultry, pork, rolled joints, burgers, sausages, chicken nuggets, kebabs,
kidneys, li
ver and other types of offal, and any meat or fish that has been
minced
or skewered.
The reason is that with
whole
cuts of meat, any harmful
bacteria
will live on the outside only. But if meat has been minced or chopped up,
the
bacteria get moved around.
How should I cook these meats?
•
Select a temperature that is hot enough to cook the meat but not so hot that
the
outside will burn before the inside has had a chance to cook
•
If you are cooking a number of small pieces of meat such as sausages,
move
them
around and turn them regularly so that each piece cooks evenly
•
Temperature and cooking times will vary depending on the type of cut of meat
and the method of cooking. For example when roasting poultry, pork joints
and
rolled joints the following times a
nd temperatures can be used as a guide.
All meat should be checked visually to see if it is cooked thoroughly
Meat (roasting)
Time and weight
Temperature
Whole Chicken
20 mins per 450g / lb
180°C/350°F/Gas 4 or 5
plus 20 extra mins
Pork Joint
3
5 mins per 450g / lb
180°C/350°F/Gas 4 or 5
plus 35 extra mins
Rolled Joint (any meat)
35 mins per 450g / lb
180°C/350°F/Gas 4 or 5
plus 35 extra mins
How do I check these meats are properly cooked?
•
When you pierce the thickest part of the meat with a
fork or skewer, the
juices
should run clear
. For a whole chicken or other bird, the thickest part is the leg
between the drumstick and the breast
•
Cut the meat open with a clean knife to check it is
piping hot all the way
through
–
it should be steaming
•
Meat changes colour when it is cooked. Make sure there is
no pink meat left
•
If you're cooking a very large dish, such as a lasagne, check it in a few places,
because some parts of the dish may be less hot than others
WHICH MEATS CAN BE EATEN RARE?
B
eef steaks, whole joints of beef, lamb chops, whole joints of lamb.
•
These can be eaten ‘rare’ in the middle because harmful bacteria can only
be
on the outside
•
Vulnerable people, including elderly people, babies and toddlers, pregnant
women
and people
who are unwell, should avoid eating lamb or beef that is
“rare” or pink
How should I cook these meats?
•
When you are cooking steaks, or whole joints of beef or lamb, pink or ‘rare’,
use a high temperature to seal the meat and kill any bacteria that might
be on
the outside
•
You can tell a piece of meat has been properly sealed because all the outside
will have changed colour
WHAT CAN I DO WITH MY LEFTOVERS OR EXTRAS?
•
For extra uncooked meat follow any storage instructions on the label and don’t
eat mea
t after its ‘use by’ date
•
When you have cooked meat and you’re not going to eat it straight away, cool
it
as quickly as possible and then put it in the fridge or freezer
•
Leftovers should be refrigerated within two hours of cooking and eaten
within
thre
e days
•
Remember never reheat foods more than once
IS THERE ANYTHING ELSE I SHOULD DO WHEN HANDLING MEAT?
•
Make sure to wash your hands thoroughly before and after handling raw meat.
This prevents the spread of bacteria
•
Use separate utensils for raw o
r partially cooked meat and cooked meat