Roasting times for meat

Roast Beef, Roast Lamb, Roast Venison

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

1. Preheat oven to 220°C (Gas Mark 7).

2. Roast for 30 minutes at 220°C (Gas Mark 7).
3. Reduce oven temperature to 160 °C (Gas Mark 3) 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)
4. Remove the joint from the oven and rest for 20-30 minutes before carving.

Very large joints - above 5Kg (11Lb)

1. Preheat oven to 220°C (Gas Mark 7).

2. Roast for 40 minutes at 220°C (Gas Mark 7).
3. Reduce oven temperature to 160 °C (Gas Mark 3) 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)
4. Remove the joint from the oven and rest for 30 minutes before carving.

Roast Pork

1. Preheat oven to 220°C (Gas Mark 7).

2. Roast for 30 minutes at 220°C (Gas Mark 7).
3. Reduce oven temperature to 160 °C (Gas Mark 3) and continue to roast for 50
minutes per Kg (23 minutes per pound)
4. Remove the joint from the oven and check that juices run clear.
5. Rest for 20-30 minutes before carving.

Roast Chicken

1. Preheat oven to 210°C (Gas Mark 6).

2. Roast for 20 minutes at 210°C (Gas Mark 6).
3. Reduce oven temperature to 180 °C (Gas Mark4) and continue to roast for 45
minutes (small chicken) to 70 minutes (large chicken)
4. Remove the joint from the oven and check that juices run clear
 5. Rest for 20 minutes before carving.

Roast Pheasant

1. Preheat oven to 220°C (Gas Mark 7).

2. Roast for 20 minutes at 220°C (Gas Mark 7).
3. Reduce oven temperature to 180 °C (Gas Mark4) and continue to roast for 30-40
minutes.
4. Remove the joint from the oven and rest for 10 minutes before carving.