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Chartsworth Advert

SHEEP & LAMB

Quality really is the difference when it comes to our meat and, at B Nagiah's, we would like all our partrons to be well informed with regards to the mutton they purchase. Our lamb cuts include the leg, neck, flank, rib (with chops), loin (with chops), and raised shoulder across the full Red Meat Classification system, with grading as easy as ABC.

How to keep a serving of red meat low fat

  • Make use of dried or fresh fruit to create exotic red meat dishes. Not only is this a wonderful way of adding colour, but it also increases nutritional value of the dish.
  • Reap all the nutritional wealth from red meat by including a moderate, cooked serving of 115g in your eating plan two or three times a week.
  • Limit the use of seasoning that contains sodium, such as table salt. A better alternative is fresh or dried herbs because they do not incresase the sodium intake unecessarily.
  • Cream and sour cream have a high fat content and can be substituted in sauces and sou[s by low - fat yoghurt and cottage cheese. It is important, however, not to allow the yogurt or cottage cheese to come to boil as it will curdle and spoil the appearance of the dish.
  • Use low fat cheese such as Edam and Mozzarella. Skimmed milk can successfully replace whole milk.
  • When deciding on a starch to accompany a red meat dish, it is advisable to concentrate on high fibre products such as brown rice, whole-wheat bread, cracked wheat and samp rather than their refined equivalents.
  • The use of cooking oil or fat is unnecessary when browning meat which has enough fat of it's own.
  • After browning meat and sauteing vegetables, excess fat can be discarded before adding the liquid.
  • Leave bredies and stews to cool after cooking, then skim off the excess fat.