Pack Size, Cooking times & Metrication

METRIFICATION We have to be totally legal, which means sometimes it is rather confusing for some people when working out quantities in metric terms, how much to buy and how long to cook it for. We have to quote prices in kilograms, as the law requires. (However if you wish to order in lbs we will be only to happy to oblige and convert for you when you place your order). We have therefore included some detail to help. How do you judge how much to order: It can be quite difficult to judge quantities when you cant see how much you are buying, also allowing for different people having different appetites or even for children. We will always try to help guide you and we can answer queries over the phone (or by email) on 01565 651 835 as all our "girls" who work in the shop have families and are used to the questions!! A great many of our products are hand made and are not made to conformity / set sizes which is part of their charm! (see below). This means that when your order is accepted and made up the price will be dependent on the final actual weight of goods, so you will only pay for the amount of meat you receive -not an approximated pack! This will be explained with every order. It also means that you can specify the exact size of joint etc you require and in most cases the thickness of the steaks you require! It's quite unlike other internet ordering butchers! All mail order items will be vacuum packed and individually labelled and priced for ease of travel. All orders for collection from the shop will be packed appropriately for the item and customer arrangements. Sausages From experience we have found most people buy sausages by the number so our packs always contain 5 sausages unless they are chipolatas which means they contain 15 little sausages. As our sausages are hand made using natural skins they are priced per kilo and each pack is therefore individually priced. Steaks for someone with a healthy appetite, 115 gms (or approx 4 ozs) should suffice but many people prefer an 8 oz steak or they feel 'hard done by'!!! Joints! it is best to allow approx 115 -250 gms (4 -8 ozs) or raw meat per person for meat OFF the bone, and 180 -350 gms (6 -12 ozs) per person on the bone. The exception to this is goose (see below) !! Chops 2 lamb chops per person is the norm but some really good eaters can 'pig out' on 3 ! One pork chop per person is generally sufficient. Again these vary depending on the breed and age of the lamb so each order will be individual! Geese Generally allow a 10 lb oven ready goose to feed 6 adults for one good meal and a pickings afterwards! Please ring and ask the staff for more details if you require help deciding what size to order! Turkeys Allow approx 0.7 kg (11/2 lbs )per person for an oven ready bird. This will allow a good feed and a meal of sandwiches of it afterwards! Turkey Breast Rolls Allow at least 170 gms (6 ozs ) per person for a good helping of our tasty birds! Goose banquet Rolls a 3kg roll will serve up to 10 generous portions and leave some after for cold carving. Believe me, it will not be wasted, it is so tasty cold as well as hot!! Quick Conversions From Kilos to lbs = double it and add a little bit From lbs to Kilos = halve it and take away a little bit Accurate Conversions From Kilos to lbs = multiply by 0.45 From lbs to Kilos = multiply by 2.2 1kg = 1000gms = 2.2lbs 1lb = 16oz = 454gms 100gms = 3.5oz 1oz = 28 gms Suggested cooking times & temperatures

Meat	Degree of cooking	Minutes per pound of meat	Minutes per kilo of meat	Extra minutes	Standing time	Oven temp gas	Oven temp electric	Suggestions
Chicken		20	45	20	15	4- 5	180/350
Turkey		20	45	20	20	4- 5	170/330	Roast on high 190°C for first 20 min to seal in juices
Beef	Rare Medium Well Done	20 25 30	45 55 66	20 20 30	15 20 20-30	4- 5	180/350
Pork	Medium Well Done	30 35	66 77	30 35	20 20	4- 5	180/350	Roast on high 190°C for first 20 min to crisp up
Lamb	Medium Well Done	25 30	55 66	25 30	15 20	4- 5	180/350	Rub skin with seasoned flour before roasting
Goose		35	15	20	20	4- 5	190/375	See Karol's goose cooking guide - to cook your goose!