Lamb fillet

Use the same weight; cook as directed but gently, as fillet dries quickly.

Use the same weight; slice evenly and cook 5 minutes longer, adding a little oil.

Use the same weight; more fat and flavour, so skim excess fat and cook 5–10 minutes longer.

Use about 80% of the weight; cube and add in the last 5 minutes.

Use the same weight; press, cube and add near the end so it does not break up.

Use the same weight; halve and cook 8–10 minutes until tender.