This is a guide only as ovens vary we always recommend the use of a meat thermometer. Temperatures provided are for electric fan-assisted ovens, please adjust as required.
Beef (Per 450g/lb allow the shorter time for rare up to the longer time for well done)
|
Sirloin, Rump & Rib |
15-30 minutes per 450g/lb 180°C/355°F/Gas 4 |
|
Topside |
20-35 minutes per 450g/lb 180°C/355°F/Gas 4 |
|
Brisket (Slow/Pot Roast) |
45-55 minutes per 450g/lb 160°C/330°F/Gas 3 |
Lamb (the skin is perfect for rubbing with a blend of salt,pepper and herbs)
|
Rack (3-6 chops) |
Sear then 10-20 minutes at 170°C/340°F/Gas 4 |
|
Leg (boneless) |
20-25 minutes per 450g/lb 200°C/390°F/Gas 6 |
|
Leg (Carvery) |
20-25 minutes per 450g/lb 190°C/355°F/Gas 5 |
|
Shoulder |
45-55 minutes per 450g/lb 160°C/330°F/Gas 3 |
Pork (to crackle: ensure the skin is thoroughly dry and rub coarse salt into the scored skin)
|
Loin/Porchetta |
25-30 minutes per 450g/lb 170°C/340°F/Gas 4 |
|
Leg |
20-25 minutes per 450g/lb 200°C/390°F/Gas 6 |
|
Shoulder |
45-55 minutes per 450g/lb 160°C/330°F/Gas 3 |
|
Gammon |
20-25 minutes per 450g/lb 200°C/390°F/Gas 6 |
Poultry (if cooking with skin on, open roast and rub skin with olive oil)
|
Chicken |
20-25 minutes per 450g/lb 190°C/355°F/Gas 5 |
|
Duck Breast |
Sear for 1 minute either side in a pan then roast for 10-15 minutes at 180°C/355°F/Gas 4 |
|
Whole Ducks |
20-25 minutes per 450g/lb 190°C/355°F/Gas 5 |
|
Goose |
Roast breast-side down at 220°C/Fan 200°C/Gas 7 for 20-30 mins, or until the skin is crisp and bronzed. Lower the oven to 170°C/Fan 150°C/Gas 3. Roast for 30 mins for every 1kg. When the juices are running clear, carefully flip the goose over to brown the breast. Increase the heat 220°C/Fan 200°C/Gas 7 for 20 mins, or until the breast side is nice and golden. Rest your bird for at least 1 hr before carving. |
Game (very lean and is best basted with a layer of bacon fat)
|
Venison Haunch |
20 minutes per 450g/lb 180°C/355°F/Gas 4 |
|
Pheasant |
20-25mins per 450g/lb 190c /355 F/ Gas 5 |
