ROASTING TIMES FOR MEAT

The roasting times on this page are approximate and are intended as a suggested cooking technique. They are indicative of roasting in an open baking tray: recipes that require the meat to be covered may vary and will be specified in the recipe. If you are new to roasting meat, a meat thermometer is useful to ensure that the meat has been cooked as desired. This is particularly important for larger roasts (over 3Kg) for which cooking times can vary considerably depending on their shape.

It is always well worth buying the best quality meat you can afford, particularly if the roast is for a special occasion. A good local butcher or farmers market will be able to provide you with meat of good provenance that has been properly hung (where appropriate) and prepared. Alternatively there are now a number of companies selling excellent-quality meat online.

Roast Beef, Roast Venison

Medium to large joints - up to 5Kg (11Lb)

• Preheat oven to Mk 7 - 425ºF - 220ºC.
• Roast for 30 minutes at Mk 7 - 425ºF - 220ºC.
• Reduce oven temperature to Mk 3 - 325ºF - 170ºC and continue to roast for:
      Rare - 20 minutes per Kg (9 minutes per pound)
      Medium - 30 minutes per Kg (14 minutes per pound)
      Well Done - 40 minutes per Kg (18 minutes per pound)
• Remove the joint from the oven and rest for 15-20 minutes before carving.

Very large joints - above 5Kg (11Lb)

• Preheat oven to Mk 7 - 425ºF - 220ºC.
• Roast for 40 minutes at Mk 7 - 425ºF - 220ºC.
• Reduce oven temperature to Mk 3 - 325ºF - 170ºC and continue to roast for:
      Rare - 18 minutes per Kg (8 minutes per pound)
      Medium - 24 minutes per Kg (11 minutes per pound)
      Well Done - 36 minutes per Kg (16 minutes per pound)
• Remove the joint from the oven and rest for 20-25 minutes before carving.

Roast Pork

• Preheat oven to Mk 7 - 425ºF - 220ºC.
• Roast for 30 minutes at Mk 7 - 425ºF - 220ºC.
• Reduce oven temperature to Mk 3 - 325ºF - 170ºC and continue to roast for 50 minutes per Kg (23 minutes per pound)
• Remove the joint from the oven and check that juices run clear.
• Rest for 15-20 minutes before carving.

Roast Lamb

• Preheat oven to Mk 5 - 375ºF - 190ºC.
• Roast for 30 minutes per pound (450g) at Mk 5 - 375ºF - 190ºC.
• Remove the joint from the oven and rest for 15-20 minutes before carving.

To tell if the lamb is cooked to your liking, insert a skewer into the centre, remove it, then press the flat of the skewer against the meat: as the juice runs out, you will see to what degree the meat is cooked – the pinker the juice, the rarer the meat.

Roast Chicken

• Preheat oven to Mk 6 - 400ºF - 200ºC.
• Roast for 20 minutes at Mk 6 - 400ºF - 200ºC.
• Reduce oven temperature to Mk 4 - 350ºF - 180ºC and continue to roast for 45 minutes (small chicken) to 70 minutes (very large chicken)
• Remove the bird from the oven and check that juices run clear
• Rest for 15-20 minutes before carving.

Roast Turkey

• Preheat oven to Mk 7 - 425ºF - 220ºC.
• Roast for 20 minutes at Mk 7 - 425ºF - 220ºC.
• Reduce oven temperature to Mk 4 - 350ºF - 180ºC and continue to roast for 100 minutes (small turkey) to 200 minutes (large turkey)
• Remove the bird from the oven and check that juices run clear
• Rest for 15-20 minutes before carving.

Roast Pheasant

• Preheat oven to Mk 7 - 425ºF - 220ºC.
• Roast for 20 minutes at Mk 7 - 425ºF - 220ºC.
• Reduce oven temperature to Mk 4 - 350ºF - 180ºC and continue to roast for 30-40 minutes.
• Remove the bird from the oven and rest for 10 minutes before carving.

Roast Duck

Farmed Duck

• Preheat oven to Mk 7 - 425ºF - 220ºC.
• Roast for 20 minutes at Mk 7 - 425ºF - 220ºC.
• Reduce oven temperature to Mk 4 - 350ºF - 180ºC and continue to roast for 60-90 minutes.
• Remove the bird from the oven and rest for 10 minutes before carving.

Mallard Duck

• Preheat oven to Mk 7 - 425ºF - 220ºC.
• Roast for 20 minutes at Mk 7 - 425ºF - 220ºC.
• Reduce oven temperature to Mk 4 - 350ºF - 180ºC and continue to roast for 35-45 minutes.
• Remove the bird from the oven and rest for 10 minutes before carving.

Roast Grouse

• Preheat oven to Mk 7 - 425ºF - 220ºC.
• Roast for 20 minutes at Mk 7 - 425ºF - 220ºC.
• Reduce oven temperature to Mk 4 - 350ºF - 180ºC and continue to roast for 20-30 minutes.
• Remove the bird from the oven and rest for 10 minutes before carving.

Roast Goose

• Preheat oven to Mk 7 - 425ºF - 220ºC.
• Roast for 20 minutes at Mk 7 - 425ºF - 220ºC.
• Reduce oven temperature to Mk 4 - 350ºF - 180ºC and continue to roast for 70-120 minutes.
• Remove the bird from the oven and rest for 15-20 minutes before carving.