B B Q steak: Quick frying or grilling
Fillet steak: Quick frying or grilling
Porterhouse steak: Quick frying or grilling
Ribeye steak: Quick frying or grilling
T-bone steak: Quick frying or grilling
Rump steak: Slow frying or stir-fry
Lean beef mince: Slow frying or stir-fry
Crumbed snitzel: frying
Beef kebabs: Quick frying or grilling
Lamb loin chops: Quick frying or grilling
Pork strips: Slow frying or baking or grilling
Pork loin chops: Slow frying or baking
Lamb snitzel: frying
Pork fillets: frying or stir-fry
Pork butterfly steaks: frying
Beef snitzel: Slow frying or stir-fry
Beef stir-fry: Slow frying or stir-fry

Baking / Roasting cuts

Rolled rib roast: Roasting (best in an oven bag)
Beef Wellingtons: Baking (on a greased oven dish or oven tray)
Bolar roast: Roasting (best in an oven bag)
Minted lamb chops: Baking (on a greased oven dish or oven tray)
Frozen bbq chops: Baking (on a greased oven dish or oven tray)
Lamb forequarter chops: Baking (on a greased oven dish or oven tray)
Lamb spare ribs: Baking (on a greased oven dish or oven tray)
Bone in forequarter roast: Roasting (best in an oven bag)
Colonial goose: Roasting (best in an oven bag)
Boned rolled lamb leg roasts: Roasting (best in an oven bag)
Pork spare ribs: Baking (on a greased oven dish or oven tray)
Bone in pork leg roasts: Roasting
Pork forequarter chops: Baking (on a greased oven dish or oven tray)
Rolled roast pork: Roasting
Lamb racks: Baking (on a greased oven dish or oven tray)
Bone in lamb leg roasts: Roasting (best in an oven bag)

Stewing

Cross cut blade steak: Slow frying or stir-fry or stewing
Blade steak: Stewing / Casserole
Stewing steak: Stewing / Casserole
Shin on the bone: Stewing / Casserole
Diced beef: Stewing / Casserole
Diced steak and kidney: Stewing / Casserole
Skirt steak: Stewing / Casserole
Lamb four shanks: Stewing / Casserole
Lamb neck chops: Stewing / Casserole
Pork hocks: Stewing / Casserole
Pork pieces: Stewing / Casserole
Lamb Rogan Josh: Stewing / Casserole
Diced Lamb: Stewing /Casserole

Braising cuts

Beef olives: Braising (sear and finish slowly in a light sauce)
Lamb leg chops: Braising (sear and finish slowly in a light sauce)
Topside roast: Pot Roast ( in slow cooker or pressure cooker with a small amount of liquid)
Topside steak: Braising (sear and finish slowly in a light sauce)
Pork leg steaks: Braising (sear and finish slowly in a light sauce)

Boiling / Simmering

Corned silverside: boiling (best cooked on a low simmer covered in liquid)
Pickled Pork: boiling (best cooked on a low simmer covered in liquid)
Pork bones: boiling (best cooked on a low simmer covered in liquid)
Bacon bones: boiling (best cooked on a low simmer covered in liquid)

Poultry 

Size 14 whole chickens: Roasting (best in an oven bag)
Size 16 whole chickens: Roasting (best in an oven bag)
Size 18 whole chickens: Roasting (best in an oven bag)
Pre stuffed chicken: Roasting (best in an oven bag)
Boneless chicken breast: Slow frying or stir-fry or bake or casserole
Crumbed chicken schnitzel: Quick frying
Chicken nibbles: Baking (on a greased oven dish or oven tray)
Chicken drums: Baking (on a greased oven dish or oven tray)
Chicken cordon bleu: Baking (on a greased oven dish or oven tray)
Chicken Kiev: Baking (on a greased oven dish or oven tray)
Chicken kebabs: Quick frying or grilling
Chicken thighs: Roasting
Chicken frames: Soup
Chicken stir-fry: Slow frying or stir-fry
Chicken Maryland: Baking (on a greased oven dish or oven tray)
Chicken and apricot parcels: Baking (on a greased oven dish or oven tray)
Spicy chicken parcels: Baking (on a greased oven dish or oven tray)
Boneless Chicken Thighs: Slow frying or stir-fry
Chicken Mignons: Baking (on a greased oven dish or oven tray)
Chicken cutlets: Baking (on a greased oven dish or oven tray)
Chicken necks: Soup
Free Range Turkeys: Roasting (best in an oven bag)