Recipe books


AHDB Beef & Lamb has developed a wide range of beef and lamb recipes and recipe books for chefs and caterers, designed to provide menu inspiration and make the most of all parts of the carcase. 

 


Beef and Lamb Menu Inspiration

A TASTE OF ENGLAND
A TASTE OF ENGLAND
A special edition recipe book featuring beef and lamb dishes created using added value beef and lamb cuts.
CELEBRATIONS
CELEBRATIONS
A special collection of recipes to use during the Queen's Diamond Jubilee celebrations and summer of sporting events.
EASY GOING!
EASY GOING!
A collection of quick grilling recipes featuring alternative and innovative beef and lamb cuts.
EXCELLENCE
EXCELLENCE
A new guide and beef and lamb recipe book setting out the specifications for Quality Standard Mark beef and lamb.
GLORIOUS!
GLORIOUS!
A special collection of regional recipes using quality beef and lamb from England's finest chefs, including: Michael Caines, Chris Wheeler, Sat Bains and Nigel Haworth.
PASSION!
PASSION!
AHDB Beef & Lamb's latest special collection of beef and lamb recipes created by some of England's finest chefs, including: Jason Atherton, Pierre Koffman, Andy Mackenzie and Andreas Antona.
PERFORMANCE!
PERFORMANCE!
A recipe book featuring nutritious lamb and beef recipes for caterers.
PUTTING LAMB BACK ON THE MENU
PUTTING LAMB BACK ON THE MENU
A review of AHDB Beef & Lamb's Five Star Lamb Tour, containing information about farms visited, the featured lamb cuts, which were taken from the shoulder, loin, leg and breast - plus a range of delicious lamb recipes.
QSM BEEF RECIPES for Caterers
QSM BEEF RECIPES for Caterers
Beef recipes for caterers, including starters, grilling, frying, braising and stewing, roasting dishes.
QSM LAMB RECIPES for Caterers
QSM LAMB RECIPES for Caterers
Quality lamb recipes for caterers, with starters such as lamb & lentip soup; grills such as lamb cutlets; braising and stewing dishes such as lamb tagine; roasting dishes such as pan roasted sirloin of lamb with pancetta and broad bean risotto; plus a selection of sauces.
QSM Recipes for School Caterers
QSM Recipes for School Caterers
A collection of quality beef and lamb recipes and dishes which are ideal for schools.
QUICK GRILL LAMB
QUICK GRILL LAMB
Looking for inspiration on how to cook or serve lamb? Then look no further. This collection of quick grill lamb recipes is designed to help you add variety to your menu, plus they are quick to cook, simple to plate and can help you generate profits.

Master Chef and Master Butcher

Beef Chuck Sous Vide Range
Beef Chuck Sous Vide Range
Sous vide is an increasingly popular cooking process in which food is vacuum sealed in a pouch and cooked at a comparatively low temperature for a long period of time, usually in a water bath. To help you take advantage of this opportunity, we have identified a range of beef and lamb cuts which are suitable for the sous vide cooking method. The booklet contains detail on processing the chuck primal in a number of different ways to produce a range of alternative beef cuts, accompanied by ideas and advice on how to profit from the beef chuck and sous vide cooking.
Lamb Sous Vide Range
Lamb Sous Vide Range
This Master Chef Master Butcher, produced in conjunction with Michelin starred chef Andreas Antona, features a range of recipe ideas, using the sous vide cooking technique, which gets the most out of the lamb carcase and in particular focusing on cuts from the lamb forequarter and offal cuts.
Sous Vide Range
Sous Vide Range
A new range of lamb and beef cuts which are ideal for sous vide cooking. This new range not only increases carcase utilisation, it also provides real differentiation on menus for consumers to try.
Speciality Steaks
Speciality Steaks
A completely new range of speciality steaks, derived from under-utilised primals, using seam butchery techniques. Products in the range include: bavette, hanger steak, flat iron steak, tender top steak and centre cut steak.
Veal Sous Vide Range
Veal Sous Vide Range
With the help of Michelin starred chef, Phil Howard, AHDB Beef & Lamb's master butcher, Dick van Leeuwen has created an innovative range of veal forequarter and offal cuts which are ideal for sous vide cooking as well as traditional cooking.

Product Range Publications

Grilling & Barbecue Cuts
 Grilling & Barbecue Cuts
AHDB Beef &Lamb has produced a new guide, Grilling & Barbecue Cuts, which features a range of beef steak cuts that are perfect for a wide variety offoodservice operators.

AHDB Beef & Lamb has been focusing much of its recent product development work on underused beef primals. The result has been the development of a range of cost-effective yet innovative and appealing steak cuts, which enable foodservice operators to add differentiation to their menus.
Chop House – Flavours of the Past
Chop House – Flavours of the Past
Looking to provide diners with a bone-in steak? Try one of these tender and flavoursome bone-in beef, veal and lamb cuts to please customers and enhance sales. Marketed under the Chop House brand, the range includes mouth-watering cuts including T-bone steak, porterhouse steak, fillet steak on the bone and, for lamb lovers, 3-bone rack.
Easy Grilling Cuts Guide
Easy Grilling Cuts Guide
Easy grilling is a range of premium beef, lamb and pork cuts, providing healthy options with leaner cuts, which add innovation to your food offering and increase profitability. The cuts in the range, which have been developed with foodservice operators and caterers in mind, are perfect for grilling and barbecuing.
Gourmet Burger – It’s All About Flavour
Gourmet Burger – It’s All About Flavour
The gourmet - or better - burger trend continues unabated. This book has been developed to help chefs and caterers make the most out of this opportunity. It provides a detailed look at the premium burger market, featuring interesting info, market research and tasty recipe ideas.
Inspiring Excellence in Steak
Inspiring Excellence in Steak
If you're looking to explore new steak cuts on your menu, this is the publication for you. New and exciting steak cuts to help with menu planning and add differentiation on chefs' menus. Top chefs Steve Tiotman and Steve Love created new dishes using the new cuts.
Mini Joints – Discover a 3-in-1 Menu Solution
Mini Joints – Discover a 3-in-1 Menu Solution
For foodservice operators we’ve developed a special folder, featuring a range of beef and lamb mini joints that we think offer perfect menu solutions. The folder includes an insert on each mini joint in our range and showcases 3-in-1 menu solutions for each cut.
The Carvery – Quick, Tasty, Modern
The Carvery – Quick, Tasty, Modern
This publication showcases AHDB Beef & Lamb's mini roasting joints range. Read about Michelin starred chef Nigel Haworth, who featured many of the beef and lamb cuts in the range on his pub menus and appreciated the additional profit opportunities the delivered.

Sous Vide

Profit from Sous Vide Raw Booklet
Profit from Sous Vide Raw Booklet
Sous vide is an increasingly popular cooking process in which food is vacuum sealed in a pouch and cooked at a comparatively low temperature for a long period of time, usually in a water bath. To help you take advantage of this opportunity, we have identified a range of beef and lamb cuts which are suitable for the sous vide cooking method. A booklet aimed at chefs which outlines a wide range of beef and lamb cuts that are ideal for sous vide cooking
Profit from the Beef Chuck and Sous Vide
Profit from the Beef Chuck and Sous Vide
Steve Love and Dick van Leeuwen collaborate in this leaflet to develop a range of sous vide recipe ideas and cutting specifications using alternative cuts from the beef chuck.
Profit from the Lamb Breast and Sous Vide
Profit from the Lamb Breast and Sous Vide
Sous vide is an increasingly popular cooking process in which food is vacuum sealed in a pouch and cooked at a comparatively low temperature for a long period of time, usually in a water bath. To help you take advantage of this opportunity, we have identified a range of beef and lamb cuts which are suitable for the sous vide cooking method. Anthony Demetre and Jenny Jones team up with Dick van Leeuwen to develop a range of recipe ideas using the lamb breast.