How to roast a joint on the barbecue

sliced barbbecued leg of lamb

In the warmer weather, we like to spend as much time as possible outside. Hence why barbecues and our barbecue packs are so popular. However, if you enjoy a traditional joint of beef or a sizzling pork loin, but don’t want to turn on the oven in an already stifling kitchen, why not cook your Sunday roast on the barbecue?

These directions involve using a gas or electric barbecue with a lid and temperature gauge. Whilst roasting a joint of meat can certainly be accomplished on a charcoal barbecue certain additional steps are required.

Prepare the meat

If your joint was in the freezer, make sure it is completely thawed before you start cooking. Brush with oil, and season with salt and pepper, or if you have a favourite rub or marinade, apply that now.

Pre-heat the barbecue

As always, you want the barbecue to be hot before you start cooking. Light all the burners and close the lid. Keep an eye on the temperature gauge and let it get up to somewhere between 150° and 200° centigrade.

Turn off central burners

If you apply intense direct heat to a joint, you will end up with a tough underside. You are depending on the indirect heat produced by the burners to either side, and the heat that is retained by the hood.

Place the meat in the centre of the barbecue and close the lid

If you have a two-burner barbecue, turn one burner off and place the meat over the unlit burner. Aim to keep the hood closed as much as possible and maintain a temperature of 150° to 200° centigrade. Each time you open the lid, the temperature will fall considerably.

Leave to cook for the required time

 RareMediumWell Done
Beef topside20 mins per pound + 20 mins

Cooked temp: 60°C
25 mins per pound + 25 mins

Cooked temp: 70°C
30 mins per pound + 30 mins

Cooked temp: 80°C
Leg of lamb25 mins per pound + 25 mins

Cooked temp: 70- 75°C
30 mins per pound + 30 mins
Cooked temp: 75-80°C
Pork loin or shoulder30 mins per pound + 30 mins
Cooked temp: 75-80°C
35 mins per pound + 35 mins
Cooked temp: 80-85°C

Although we recommend that you resist the temptation to open the lid too often, it is a good idea to turn the joint once halfway through cooking. This will ensure the meat is cooked evenly.

To ensure that the meat is cooked through, use a meat thermometer and aim for a cooked temperature as per the chart above.

Finish off with direct heat

If you’re going to roast a joint on the barbecue, you want to achiever that great barbecue taste. So, once the meat is thoroughly cooked, turn all burners on and roll the meat around on the grill for a few minutes until you get the desired crusty brown finish.

Leave meat to rest

Remove the joint from the grill and put on a plate covered loosely with foil. Leave to rest for around 15 minutes and carve.

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4 Good Reasons for Eating Beef – Apart from the obvious!

good reasons for eating beef - steak with asparagus and potatoes

If you’re a beef lover, there’s a good chance that one of your good reasons for eating it is the taste. Whether you enjoy a succulent fillet steak, a joint of roasted topside, or even some great value steak mince, beef is versatile, and delicious enough to cook simply with minimal fuss.

But there’s more to beef than just a great tasting meal. Beef and other red meats such as lamb or pork have some important health benefits.

Protein builds muscle and helps the body repair itself

Your body uses amino acids to build muscle and repair tissue, and the protein in red meat is a good source of this. Protein is also important for the prevention of illness as it aids the production of a variety of hormones and enzymes.

So, whether you’re a body builder and actively seeking to build muscle, or even if you just want to ensure that you’re giving your body the tools it needs to repair itself, eating beef is a good way of getting that protein.

Iron promotes red blood cell production and boosts immunity

Ingesting iron regularly will keep your body producing red blood cells, and keep you healthy. Although iron is available from a variety of sources, the body absorbs it particularly well when it comes from meat.

Your red blood cells undertake the important function of carrying oxygen to all parts of your body. A lack of red blood cells, otherwise known as anaemia, leaves you susceptible to a wide range of illnesses.

Zinc is necessary for physical development and a healthy metabolism

Since our bodies don’t store zinc, we have to ensure that we get a regular dose of it through our diet, and beef is good for this.

While zinc is important for the body’s development from infancy into adulthood, it also supports the immune system and metabolism.

B vitamins keep your body working properly

B vitamins promote various functions of the body. B12 is great for the nervous system, while B6 promotes a healthy immune system. B3 (niacin) gives the digestive system a helping hand, and B2 (riboflavin) promote healthy skin, hair, and nails, and also helps prevent certain eye conditions.

Enjoy as part of a balanced diet

Whatever your good reasons for eating beef, a healthy, balanced diet means getting other essential nutrients from fruit and vegetables too. So, whether you’re roasting a joint, sizzling a steak, or cooking up a storm at the barbecue, get a decent portion of tasty fresh vegetables on your plate along with the meat.

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Barbecue Pulled Pork

pulled pork in a bread roll

For those weekends when you want that delicious barbecue taste but the weather just isn’t playing ball, try rustling up some tasty barbecue pulled pork. It’s easy to make and the long slow cooking time means that you can savour the delicious cooking smells for hours. Our recipe calls for pork shoulder, a fully flavoured cut that almost melts when cooked properly. This is a fabulous treat for all the family.



2 kg pork shoulder joint, skin removed

3 tbsp olive oil

2 tsp smoked paprika

1 tsp garlic salt

2 tsp mustard powder

1 tsp onion salt

1 tsp ground black pepper

4 tbsp barbecue sauce

For serving

Bread rolls, crusty baguettes, brioche buns, or tortilla wraps


Barbecue sauce

Sliced pickled gherkins



Preheat the oven to 150C or 130C fan. Rub the pork with 2 tbsp of the olive oil. Heat a large non-stick pan until very hot and sear the pork on all sides until golden brown.

Place the meat on a wire rack in a roasting tin. Mix the remaining olive oil, smoked paprika, mustard powder, garlic and onion salt, and black pepper. Brush all over the meat.

Add 1 cup of water to the roasting tin, cover tightly with foil and cook for 5 hours.

Remove from the oven and check for doneness. The meat should be falling apart.

Drain the juices from the meat into a measuring jug. Leave to settle and then skim off the fat.

Shred the pork using 2 forks.

Mix together 4 tbsp of barbecue sauce with 125 ml of juices, and add to the shredded pork.

Your barbecue flavour pulled pork can either be kept warm, or allowed to cool and reheated.

When ready to serve, fill bread rolls with pulled pork, coleslaw, pickles, and a spoonful of barbecue sauce. Or, for more fun, lay out the ingredients, and let people do their own assembly.

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The correct way to cook sausages

the correct way to cook sausages - sausages in a frying pan

If you’re like most people, you may feel that you already know the correct way to cook sausages. You’ve been cooking them for years and are happy with the results. There is the possibility, however, that with a few tweaks, you could be rustling up some of the best sausages you’ve ever had. Follow our recommendations and get ready to enjoy a sizzling sausage sensation!


This guide is aimed at those cooking sausages in the kitchen. We can offer alternative guidelines if you’re cooking on the barbecue.


Bring the sausages to room temperature before cooking.

This is a step that many are familiar with when it comes to cooking steaks, but it’s also important for sausages. Removing them from the fridge around 20 minutes before cooking helps them cook more evenly. In addition, there is less chance of the skins breaking.


Don’t prick them.

In days gone by, it was common for sausages to explode while cooking, hence why we call them “bangers”. This was down to the use of a range of cheap ingredients and low meat content to make them more affordable. Although pricking them reduced the possibility of the sausages exploding, this is an unnecessary step when you cook sausages of high quality. Furthermore, much of the juices will seep out resulting in a dryer, less tasty sausage.


Heat a heavy-based frying pan on a low to medium heat.

If it’s too hot, the sausages will burn on the outside before cooking in the middle. Be patient and let them cook gently.


Certain establishments like to deep fry sausages. It seems more efficient as it takes away the need to turn the sausages over every few minutes. However, deep frying usually results in dry sausages with tough skins.


Baking sausages is also not ideal as it doesn’t deliver the sort of umami flavour that is typical of frying.


Add around a teaspoon of fat to the frying pan.

It could be sunflower oil, peanut oil, or even goose fat if you’re feeling indulgent. Using fat adds to the taste and texture of the cooked sausage, but if you have a non-stick frying pan, you could go without fat completely.


Place the sausages in the pan. They should sizzle gently.

Turn them every couple of minutes so that they cook evenly and take on a golden-brown colour all round. A typical British sausage should take 15 to 20 minutes to cook through. If you have a temperature probe, aim for approximately 70°C.


Remove the sausages from the pan and allow them to rest for a few minutes.

Most meats benefit from a bit of time to relax immediately after cooking and sausages are no exception. A rest will make them juicier and more tender.



Whether you pop them in a crusty roll with onions at a barbecue, or serve them with bacon and eggs as part of a hearty breakfast, following our simple steps will result in delighted faces all round.


Further reading

Now that you know the correct way to cook sausages, why not try your hand at cooking the perfect steak?

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How to barbecue meat to perfection

Selection of meats and vegetables cooking on barbecue grill

Summer is the time to get out into the garden and enjoy a barbecue with family and friends. To help you make the most of this barbecue season, we’ve put together some tips on how to barbecue meat to perfection, and secure your position as the star of the grill.

Follow our barbecue guidelines for an al fresco dinner that won’t fail to impress.

Prepare and preheat your barbecue grill
If you didn’t clean the barbecue after you last used it, you should do so now. No one really wants a succulent fillet steak contaminated by old burnt bits of food.

An electric or gas barbecue will take around 10 or 20 minutes to get up to cooking temperature. On the other hand, if you’re using charcoal, allow about 45 minutes from ignition. You want the flames to have died down and the charcoal should be covered in an even layer of ash.

About 20 minutes before you’re ready to cook, remove the meat from the refrigerator. This will give it plenty of time to reach room temperature. You really want to avoid barbecuing meat straight from the fridge. If you’re using a marinade and haven’t already applied it, now is the time to do so.

It is advisable to brush meat with oil as this will help with cooking and will stop it from sticking to the grill. Use an oil with a high smoke point such as peanut oil or vegetable oil.

Lay the meat on the barbecue and cook gently until brown. You should only need to turn it once.

If possible, cover the barbecue during cooking. Food cooks more evenly this way and you will end up with a more authentic barbecue flavour and less possibility of flare-ups. In addition, it is a more efficient way of cooking larger items such as whole chickens and meat joints.

Be vigilant
Flames jumping up and licking at your steaks and burgers may look tantalising but it is best avoided. If anything looks in danger of burning, remove it from the grill or place it on a higher shelf.

Most meats, whether steaks, burgers, chicken, sausages and so on, benefit from a short resting period prior to being served. It gives the meat time to relax, making it juicier and more tender. So, having removed the meat from the barbecue, transfer to a plate and serve after ten minutes or so.

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How to cook the perfect steak

Two sirloin steaks in frying pan with rosemary sprigs

Whether you prefer a luscious, melt-in-the mouth fillet steak, or are more partial to the fuller-flavoured sirloin or ribeye, you need to know how to cook the perfect steak.

The method is simple, but with only a few minutes leeway between rare and well-done, perfect timing and constant attention are critical. Follow our advice to ensure that your steaks have all the hallmarks of a top-quality restaurant.


Step 1
You want your steak to be at room temperature. So, if it has been in the fridge, remove it about twenty minutes before you’re ready to start cooking.

Step 2
Season the steak with salt up to two hours before cooking, then with pepper just before putting it on the heat.

Step 3
Heat a heavy-based frying pan until very hot but not smoking. To test the heat, sprinkle cold water with your fingers into the heated pan. If the droplets dance about, the temperature is about right.

Step 4
Drizzle some oil into the pan and leave for a moment.

Step 5
Add the steak, a knob of butter, some garlic and robust herbs, if you want.

Step 6
Sear evenly on each side for our recommended cooking time, turning every minute for the best caramelised crust.

Step 7
Leave to rest on a board or warm plate for about 5 mins. This will make the meat juicier.

Step 8
Serve the steak whole or carved into slices with the resting juices poured over.

Step 9

Recommended cooking times

Medium rare
Fillet steak (3.5 cm thick)


1 ½ mins each side2 ¼ mins each side3 ¼ mins each side4 ½ mins each side6 mins each side
Sirloin steak and ribeye steak (2 cm thick)
1 min each side1 ½ mins each side2 mins each side2 ¼ mins each side4 mins each side


Steak is more than just a delicious meal. It offers several health benefits too. Now that you know how to cook the perfect steak, take a look at all the other fresh meat we have available for home-delivery.

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Essex Life Food and Drink Awards 2019

Essex Life Food and Drink Awards logo

Traymoor is once again proud to sponsor the Destination Dining category of the Essex Life Food and Drink Awards 2019.

Now in its tenth year, this major event celebrates all that is great about food and drink within Essex. Categories included Chef of the Year, Independent Food & Drink Retailer of the Year, Restaurant of the Year, Best Essex Producer and the Essex Life Food & Drink Hero award, and several others. Readers of Essex Life Magazine nominate candidates and a panel makes the final decision.

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Sustainable farming discussion on BBC Radio

As an advocate of sustainable farming, our Business Development Manager, Paul Buckley, represents the meat industry in panel discussions. In fact, he has appeared on BBC Radio Essex and BBC Radio 5 Live.

Such programmes are a golden opportunity to address some of the negativity surrounding meat farming. For example, sensationalist headlines and dubious statistics often ignore the vital role that grazing animals play in sustainable agriculture.

Traymoor is a member of SALSA,  so the humane treatment of animals is of the utmost importance to us. Therefore, we work with local producers who maintain the highest levels of animal welfare and sustainable farming. In this way, we can continue to supply some of the best tasting meat you will find anywhere.

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New Vans

New vans being received at Traymoor's premises

As part of our ongoing expansion, we have augmented our fleet of refrigerated delivery vehicles with some new vans. The advanced Ford Transit EcoBlue 2.0L TDCi diesel engines comply with the stringent Euro6 emissions standard. This purchase is a positive step in our continuing efforts to reduce our carbon footprint. Furthermore, the installation of up to the minute refrigeration equipment in our new premises, is part of our strategy to enhance the environment.

Many thanks to Toomeys leasing for their assistance and for Sign-it of Chelmsford for the new distinctive signage.


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SALSA Accreditation

Salsa accreditation logo

We are proud to announce that we have recently been awarded SALSA (Safe And Local Supplier Approval) accreditation.

The SALSA  logo demonstrates that buyers and food producers operate to standards that the industry recognises and accepts. Additionally, it shows that they exceed the minimum standards that enforcement authorities expect.

This accreditation means that our business customers and domestic clients can continue to purchase our top-quality meat with confidence.

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New premises

After much searching we have moved to our new purpose-built premises in White Roding near to the M11.

The increased space and up to the minute equipment will allow us to upscale our excellent customer service. Furthermore, as we continue to welcome new customers, these state-of-the-art facilities will help us maintain our continued growth. In addition, we will be able to more efficiently service our commercial and domestic customers in Essex, Suffolk, Hertfordshire, Cambridgeshire, and London (North & East).

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Stan Lee’s Lucky Man visits Traymoor!

Stan Lee's Lucky Man hero shot showing James Nesbitt

The most unusual request we had this year was from Sky Television. They wanted to consult us on an episode of their hit series ‘Stan Lee’s Lucky Man’ starring James Nesbitt. Sky Television originally asked for our help to dress the set for a scene in a meat cutting plant. In addition, they required our advice on authenticity. However, on the day our Managing Director, Andrew Hyde, was called on set to act in a scene with James Nesbitt himself.

A new career beckons?…

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Essex Life Fine Food and Drink Awards 2016

Essex Life Fine Food and Drink Awards 2016 poster

On the 29th September, we attended the Essex Life Fine Food and Drink Awards 2016 at Down Hall.  As proud sponsors of the Best Family Dining category, we very much enjoyed the event. Whilst there were nominations for many worthy venues, the winner was the Rose and Crown Pub in Stansted, Essex.  Congratulations to them and to all of the winners on the night.

Traymoor is proud to supply top-quality meat to a wide range of sectors across East Anglia including, Essex, Suffolk, London, Hertfordshire, and Cambridgeshire. Furthermore, we offer next-day home deliveries.

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Quality meats and poultry for over 25 years

Traymoor vans supplying quality meats and poultry

In 2016, Traymoor celebrates 25 years as an unrivalled meat wholesaler supplying quality meats and poultry to the catering trade.

Thanks to recent exponential growth in business, Traymoor will soon be moving to bigger and better premises, as well as providing a retail service. This will enable us to offer our customers better service than ever! Furthermore, our online shop means we can provide home delivery of fresh meat to domestic customers.

Our delivery area includes Suffolk, Essex, London, Hertfordshire, and Cambridgeshire.

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