Meat
 | From Sunday roasts to midweek suppers, knowing how to roast, fry, grill and casserole meat will allow you to create a wealth of Delia’s gorgeous recipes, with succulent, tender meat every time. |
How to carve a duck
Carving a duck may sound like a tricky prospect, but as Delia says once you know how, you'll never look back...
How to casserole meat
Cooking a casserole of soft, tender meat and flavourful sauce really isn't that difficult, as long as you follow a few simple rules while doing so. Delia goes slow...
How to grill and fry meat
Hot pans, dry meat brought to room temperature and a little bit of patience when cooking are just three of the rules for success when frying and grilling meat.
How to roast beef
A joint of beef makes the perfect centrepiece for a Sunday lunch, so the last thing you want is tough, chewy meat. Here, Delia tells you how to roast to perfection...
What's the best lamb for a casserole?
What's it to be: shoulder, stewing lamb, neck fillet? Delia points us in the right direction with her guide to lamb casseroles.
Cooks' Questions on Meat, poultry and game
Find out what our members have been asking about meat, poultry and game...
The principles of casserole cookery
Browning meat at a high temperature, dipping it in flour, using the right cuts and cooking at the correct temperature are all crucial factors for casseroles.
Roasting times: up-to-the-minute advice
For novice cooks, knowing how long to cook that joint of beef or Sunday chicken can be a minefield! Here Delia gives the lowdown on temperatures and timings.
