Meat Manual

From steaks to roasts sausages to casseroles From steaks to roasts sausages to casseroles the Meat Manual tells you all you need to know about sourcing cooking and serving great British meat. Learn all the different cuts of beef pork lamb and chicken as well as major types of game. The manual includes step-by-step guides for making your own sausages and burgers as well as advice on cooking the perfect steaks. Of course great meat needs accompaniments so there’s tips on making the perfect gravy for the Sunday roast ‘slaw for burgers and chips for steaks as well as a detailed guide to using leftovers and making stock.