Cooking a roast, A simple guide

cooking tips roasting joints sunday lunch

This blog will be updated with more instructions but for the moment here's a simple guide to cooking times. This is only a guide and times may vary depending on your oven, if you know her well, adjust accordingly.

If you have a solid roasting joint that is not listed below you needn't panic, simply follow the guide to beef. Cooking some meats rare can be dangerous, if in doubt go medium/well done.

 

Rare Medium Well Done

Beef

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

Oven temp:
Gas 5, 180°C, 350°F

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

Approx internal temp: 60°C

Oven temp:
Gas 5, 180°C, 350°F

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

Approx internal temp: 70°C

Oven temp:
Gas 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 5, 180°C, 350°F

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

Approx internal temp: 70- 75°C

Oven temp:
Gas 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 5, 180°C, 350°F

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

Approx internal temp: 75-80°C

Oven temp:
Gas 5, 180°C, 350°F

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

Approx internal temp: 80-85°C

Whole Chicken

Gammon Joint

Oven temp:
Gas 5, 180°C, 350°F

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

Approx internal temp: 75°C

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