The best meat for a recipe depends on how you plan to cook it. Choosing the right cut saves time and gives better results.
For grilling
- Chicken thighs and drumsticks stay juicy over high heat.
- Chicken wings crisp up well on the grill.
- Lamb rack is excellent grilled or roasted.
- Beef wieners and cocktail sausages are quick and easy for the barbecue.
For roasting
A whole chicken or a lamb rack makes an impressive centrepiece. Rest the meat for a few minutes after roasting so the juices settle.
For braising and stews
Lamb neck, shank and foreshank become tender with long, gentle cooking. Chicken leg quarters are also a good choice for braised dishes.
For quick weeknight meals
Boneless chicken breast and thighs cook quickly in a pan. Sausages and cold cuts make fast breakfasts, sandwiches and snacks.
Always check the temperature
Use a digital food thermometer. Health Canada recommends 74°C (165°F) for chicken pieces, 82°C (180°F) for whole poultry, 71°C (160°F) for ground beef or lamb, and at least 63°C (145°F) for lamb or beef pieces cooked medium-rare (Health Canada, safe internal cooking temperatures).
Read our lamb cuts guide, or browse all products.
