Roasting Guide

Below is a guide to roasting times for a variety of meats.

We are happy to provide further advice on cooking of different joints, please do not hesitate to ask.

For those larger joints and poultry, don't forget to ask what the weight is!

Enjoy!

 

TEMPERATURE TIMES
CHICKEN  190°C/375°F/Gas 5 20 mins per 500g/lb +20 mins
POUSSIN  190°C/375°F/Gas 5 40-45 mins total
VEAL    
Well done 180°C/350°F/Gas 4
20 mins per 500g/lb
PORK    
Well done 180°C/350°F/Gas 4 25 mins per 500g/lb
LAMB    
Medium 180°C/350°F/Gas 4 20 mins per 500g/lb
Well done 180°C/350°F/Gas 4 20 mins per 500g/lb
BEEF    
Rare 180°C/350°F/Gas 4 15 mins per 500g/lb
Medium 180°C/350°F/Gas 4 20 mins per 500g/lb
Well done 180°C/350°F/Gas 4

25 mins per 500g/lb

DUCK 200°C/400°F/Gas 6
25 mins per 500g/lb
GOOSE 180°C/350°F/Gas 4
20 mins per 500g/lb +20 mins
PHEASANT 200°C/400°F/Gas 6
50 mins total
VENISON 170°C/325°F/Gas 3
28 mins per 500g/lb
TURKEY    
3.5-4.5kg/7-9lb 190°C/375°F/Gas 5
 2½ hours total
5-6kg/10-12lb 190°C/375°F/Gas 5
 3½ - 4 hours total
6.5-8.5kg/13-17lb 190°C/375°F/Gas 5
 4½ - 5 hours total