Get the most out of beef and lamb when cooking by:

• Keep cooking temperatures low - Some cooking loss is unavoidable, but using low cooking temperatures keeps it to a minimum. There is less meat shrinkage at low temperatures. Tests show that even when two beef roasts are cooked to the same degree of doneness, roasting losses are usually less at a lower, constant temperature for a longer period of time, than at a higher temperature for shorter time.
• Simmer, don't boil - Gentle simmering cooks meat evenly. Simmered meats have less cooking loss than boiled meats.
• Grill, don't burn - Grilling requires high temperatures. If the temperature is too high it will burn the outside of the meat and dry, shrink and cook it unevenly.
• Don't cook meats longer than necessary - (But ensure internal temperature is high enough to kill bacteria). The longer a roast is in the oven, the more it shrinks so do not overcook. The larger the cut, the longer the cooking time needed, but keep in mind that a thin, flat roast might take half the cooking time of a thicker roast of the same weight. Always take into account the shape as well as the cut and weight of the meat when calculating cooking time.
• Note the cooking load - Remember that the cooking load affects cooking time. Three roasts placed together in the conventional oven will take longer to cook than one roast because heat is dissipated into the greater mass of meat.
• Carve it right to cut losses - Good carving techniques help to minimise meat losses during slicing. Carve meat across the grain for optimum tenderness.
• Trimmings - Put them to good use
• Fat (dripping) render - Use for cooking
• Bones and sinews - Use in stock making, for sauces, soups etc
• Large trimmings - Dice or cut into strips for casseroles, kebabs and stir-fries
• Small trimmings - Mince for use in pies, patties, meat loaves