Basic Cooking Instructions and Methods

• Lamb Cuts : leg of lamb (bone-in or boneless), shoulder roasts, bone-in loin roast
• Beef Cuts : top round roast, bottom round roast, standing rib roast, chuck roll roast
• Pork Cuts : loin roast, fresh ham, pork shoulder roast
• Poultry Cuts : whole or half chicken (or other bird)

Steaks and Chops for use with :

• Lamb Cuts : loin chops, rib chops, shoulder chops, round-bone/arm chops, leg steaks
• Beef Cuts : ribeye (bone-in or boneless), T-bone, porterhouse, NY strip, sirloin steak, flat iron, top round steak, chuck steak
• Pork Cuts : bone-in loin chops, boneless loin chops, center cut pork chops
• Poultry Cuts : boneless chicken breast, chicken thighs or legs, bone-in chicken breast

Braising for use with :

• Lamb Cuts : lamb shanks, lamb neck slices,
• Beef Cuts : short ribs, 7-bone chuck roast, cross-cut beef shank
• Pork Cuts : fresh hocks, pork shoulder
• Poultry Cuts : whole chicken (or other lean birds)