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Grilling
The meat is cooked directly over an open flame or hot coals, resulting in a deliciously charred exterior and juicy interior.
Roasting
The meat is cooked in the oven at a moderate to high temperature, creating a caramelised crust and tender, flavourful meat.
Braising
The meat is first seared, then slow-cooked in a liquid, such as broth or wine, resulting in a moist and tender texture with rich flavours.
Smoking
The meat is exposed to low heat and smoke for an extended period, infusing it with a smoky flavour and creating a juicy texture.
