Guide to Roasting

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Roasting doesn't need to be complicated. Simply weigh the raw joint and calculate the cooking time using the table below to ensure the meat is cooked to your liking.

Rare Medium Well Done

Beef

Sirloin, topside/ top rump, rib, silverside, brisket

Oven temp:
Gas 4-5, 180°C, 350°F

20 mins per 450g (1lb) + 20 mins

Approx internal temp: 60°C

Oven temp:
Gas 4-5, 180°C, 350°F

25 mins per 450g (1lb) + 25 mins

Approx internal temp: 70°C

Oven temp:
Gas 4-5, 180°C, 350°F

30 mins per 450g (1lb) + 30 mins

Approx internal temp: 80°C

Lamb

Loin, shoulder, leg, rack, shanks, breast

Oven temp:
Gas 4-5, 180°C, 350°F

25 mins per 450g (1lb) + 25 mins

Approx internal temp: 70- 75°C

Oven temp:
Gas 4-5, 180°C, 350°F

30 mins per 450g (1lb) + 30 mins

Approx internal temp: 75-80°C

Pork

Loin, shoulder, leg, belly, hock

Oven temp:
Gas 4-5, 180°C, 350°F

30 mins per 450g (1lb) + 30 mins

Approx internal temp: 75-80°C

Oven temp:
Gas 4-5, 180°C, 350°F

35 mins per 450g (1lb) + 35 mins

Approx internal temp: 80-85°C

Timings given are approximate and slight adjustments may be required to achieve the degree of cooking preferred.

Roasting essentials Roasting essentials

  1. Position the oven shelves so the meat is in the centre of the oven.
  2. Place the joint uncovered on a wire rack in a roasting tin ensuring any fat is on the top. This allows the juices to run down and baste the joint naturally.
  3. Allow the joint to rest for 5-10 minutes after cooking to let the meat fibres relax and juices distribute evenly so the
    joint is moist and easy to carve.
  4. The degree of cooking can be tested easily using a meat thermometer towards the end of the cooking time: insert into the centre of the joint or at the thickest point, when it reaches the required temperature (in the table above) the meat will be done to your liking.

 

IDEAS TO SPICE UP A ROAST DINNER:

Beef

Try glazing your joint 10-15 minutes before the end of cooking time with a couple of tablespoons of sweet chilli sauce,black bean sauce, or honey and mustard mixed together.

Or

For a delicious red wine sauce to go with your roast: melt 25g(1oz) butter and 15ml(1tbsp) oil in a pan and add 3 redonions, cut into wedges and 45ml(3tbsp) muscovado or darkbrown sugar and cook slowly over a low heat for 20-25 minutes. Add 150ml (1/4pt) red wine and cook for 1-2 minutes. Serve with sliced roast beef, Yorkshire puddings, roast potatoes and steamed or boiled green vegetables.

Lamb

Try spiking your joint before cooking with sprigs of rosemary, mixed herbs, garlic or ginger to add extra flavour. Cut 5-6 slits into the joint, spike and roast for the calculated cooking time. Cover the joint with foil towards the end of cooking if it starts to catch.

Or

To enhance the flavour further glaze the joint a few minutes before the end of cooking time with a couple of tablespoons of redcurrant or mint jelly, cranberry sauce or marmalade.

Pork

For perfect crackling: dry the joint thoroughly and score the rind deeply with a knife. Rub well with oil and salt. Do not cover or baste the joint during cooking.

Try spicing up your apple sauce by adding 2.5cm (1”) root ginger, peeled and grated and a couple of tablespoons of fresh sage, chopped

Or

Serve with this simple pear and plum chutney: place 1 pear, peeled, cored and diced, 3 plums, stoned and diced, 45ml (3tbsp) water, 30ml (2tbsp) muscovado sugar and 15ml (1tbsp) lemonjuice in a pan. Bring to the boil and simmer for approximately 15 minutes. Serve along side sliced roast pork with roasted potatoes, onions and pears and extra boiled or steamed vegetables.