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DRY FRYING

Dry frying is a healthier method of frying where only the melted fat from the meat is used.

Suitable Cuts
Beef: Mince, Sausages
Lamb: Mince Sausages

Tips
If following a recipe which requires mince or sausages follow the recipe shown but omit any added oil or fat. Mince can be dry fried prior to using in any of the following classic minced beef, pork or lamb dishes:- Chilli-con-carne, spaghetti bolognese, moussaka, shepherd’s pie.

Reference: A Consumer Guide to Cooking British Meat. Meat and Livestock Commission, P.O. Box 44, Winterhill House, Snowdon Drive, Milton Keynes, MK6 1AX.