GRID IRON GOURMET / THE KITCHEN
Choose well. Cook with confidence. Recipes, cut guides and useful ideas for cooking British meat.
FROM THE GRID IRON KITCHEN
Explore practical recipes, comparisons between cuts, cooking techniques and inspiration for the table. Choose what you want to cook, then follow the guide that suits it.
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Boneless lamb leg works particularly well here because it gives plenty of meat without the heavier fat content of shoulder. Cooking it in large pieces in the Ninja Foodi keeps the lamb succulent while allowing it to become tender enough to pull apart.
Aubergine, peppers and courgettes are cooked separately at the end rather than under pressure, so they keep some texture instead of disappearing into the sauce. Lemon, herbs and yoghurt keep the finished dish fresh.
It makes a substantial, protein-rich meal without needing rice, couscous or potatoes, although there are plenty of options if you want to serve it more traditionally.
FROM GUIDE TO BUTCHERY
Once you’ve found your next dish, head back to the butchery to choose the cut and pack size that works for you.
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