Before you start cooking, make sure you take your meat out of the fridge and bring to room temperature; roughly an hour before cooking.

Consider these factors when planning and during cooking time: 

• Cut size, shape and thickness. This will determine which type of cooking method you should use
• Cooking method. Dry heat (e.g. roasting, grilling, pan faning or sauteeing) or a moist heat method (e.g. braising / stewing, steaming, simmering or poaching) 
• Accuracy of your oven or BBQ
• Shape and type of cooking dish. For example a casserole dish / Dutch oven is perfect for those comforting meals like pot roast and stews. And a cast-iron skillet is perfect for creating a perfect seared crust on your steak or rack of lamb.
• The temperature of the meat once cooking (using a meat thermometer will take out the guess work)
• Allow time to rest your meat. This is important so to retain the meat juices, making it moist, tender and tastier