Guide to

ROASTING MEAT
Are you planning a big roast this weekend? To help you get your meat spot on every time, Ive created a chart
that covers all the big hitters: lamb, chicken, beef, duck, pork, turkey and goose.

Before you start, there are a few extra things to take into consideration. First and foremost, buy the best-quality
meat you can afford remember, its better to trade up on the welfare front and choose a slightly smaller piece
of meat than to opt for poor quality. Buy from a butcher if youve got one locally, and dont be afraid to ask them
where their meat comes from and the standards and welfare the animals were raised in if you dont get the
answers youre looking for, vote with your feet and try somewhere else.

Another key thing to remember is to take your meat out of the fridge an hour or two before you want to cook it
(depending on its size) so that it can come up to room temperature this way, itll cook more evenly. All the
timings Ive shared on the following pages are based on cooking your meat from room temperature.

The resting stage is similarly important and should never be skipped. This is what will give you super-tender,
juicy meat, so Ive suggested timings for each type of meat, too. Its good to bear in mind that all ovens will vary
slightly and theyre not always the temperature that they say they are! A lot of you will be used to the quirks of
your own oven, but if you want to be doubly sure youre cooking at the right temperature, get yourself an oven
thermometer and adjust the heat accordingly.

And, of course, although Ive given you timings to work from, youll need to rely on your instincts, too. From the
height, width and type of pan you use, to whether its covered or uncovered, down to things like adding a splash
of stock, booze or a veg trivet, or if you cook more than one thing in your oven at once, can all mean youll need
to make slight adjustments. Thats why Ive included extra notes, so youll know what to aim for.
meat cut weight temperature cook time rest time extra info.
This joint is best cooked low and
slow, but dont worry, the wonderful
shoulder, bone in 2KG 180C/350F/GAS 4 4 HOURS fat inside will keep the meat
super-juicy
30 MINUTES

leg 2KG 220C/425F/GAS 7 1 HOUR 15 MINUTES This will give ADD 15

you blushing, MINUTES
juicy meat. If you
5-BONE 25 MINUTES ADD 10
prefer your lamb
MINUTES
well done . . .
rack 180C/350F/GAS 4 10 MINUTES
lamb 7-BONE 30 MINUTES
ADD 15
MINUTES

forerib, 2-bone 2-3KG 1 HOUR 30 MINUTES

ADD 20
MINUTES
french
ADD 30
trimmed 3-bone 3-4KG 2 HOURS This will give you MINUTES
(and 180C/350F/GAS 4 meat that ranges
ADD 40
without 4-bone 4-5KG 2 HOURS 15 MINUTES from well done
MINUTES
chine bone at either end, to
or cap AT LEAST medium-well ADD 45
meat) 5-bone 5-6KG 2 HOURS 30 MINUTES 30 MINUTES and medium-rare MINUTES
as you reach the
15 MINUTES at full whack, then reduce the centre. If you
1-1.5KG Full whack ADD 15
temperature for 1 HOUR 15 MINUTES to prefer your meat
240C/475F/GAS 9 MINUTES
1 HOUR 30 MINUTES well done . . .
topside then
beef 180C/350F/GAS 4 15 MINUTES at full whack, then reduce the
1.5-2.5KG ADD 20
temperature for 1 HOUR 30 MINUTES to 2 HOURS MINUTES

2-3KG 30 MINUTES at full whack, then reduce the

temperature for 1 HOUR Some people cook pork blushing
pink, but these timings are for
30 MINUTES at full whack, then reduce the cooked through, but still juicy. For
loin, rib bone in, 3-4KG Full whack
temperature for 1 HOUR 30 MINUTES the best crackling, score the skin
240C/475F/GAS 9
skin on then
with a sharp knife (into the fat, but
(chine bone removed) not the meat) and rub with a little
4-5KG 180C/350F/GAS 4 30 MINUTES at full whack, then reduce the sea salt before roasting
temperature for 1 HOUR 45 MINUTES

belly 2-3KG 180C/350F/GAS 4 2 HOURS to 2 HOURS 30 MINUTES 30 MINUTES

These joints are best cooked low

and slow, but dont worry, the
pork 3-4KG 30 MINUTES at full whack, then reduce the
wonderful fat inside will keep the
meat super-juicy, plus it gives your
temperature for 2 HOURS 30 MINUTES crackling lots of time to crisp up
Full whack
240C/475F/GAS 9
shoulder, bone in then
170C/325F/GAS 3 30 MINUTES at full whack, then reduce the
4-5KG temperature for 3 HOURS
 meat cut weight temperature cook time rest time extra info.

This is a slow-roast method

whole 2-3KG 180C/350F/GAS 4 2 HOURS 30 MINUTES the meat will be soft
and tender, but not pink

duck

This is a slow-roast method

the meat will be soft and
tender, but not pink (youll
whole 4-5KG 180C/350F/GAS 4 3 HOURS 30 MINUTES 30 MINUTES know its ready when the leg
meat falls easily off the bone)

goose

1-1.5KG 1 HOUR 15 MINUTES TO 1 HOUR 30 MINUTES

To check its cooked, the simplest
way is to stick a knife into the
thickest part of the thigh if
the juices run clear, its done
whole 1.5-2KG 180C/350F/GAS 4 1 HOUR 30 MINUTES TO 2 HOURS 30 MINUTES
(you can also pinch the thigh
meat if it comes away easily
from the bone, youre good to go)

2-3KG 2 HOURS TO 2 HOURS 30 MINUTES

chicken

4-5KG 2 HOURS 15 MINUTES TO 2 HOURS 30 MINUTES

1 HOUR
30 MINUTES
5-6KG 2 HOURS 30 MINUTES TO 3 HOURS To check its cooked, the
simplest way is to stick a knife
into the thickest part of the
6-7KG 3 HOURS TO 3 HOURS 30 MINUTES thigh if the juices run clear,
whole 180C/350F/GAS 4 its done (you want to reach an
internal temperature of 65C for
7-8KG 3 HOURS 30 MINUTES TO 4 HOURS
a top-quality bird, such as Paul
2 HOURS Kellys turkeys, or 70C for a
8-9KG 4 HOURS TO 4 HOURS 15 MINUTES supermarket higher-welfare or
standard bird)
turkey 9-10KG 4 HOURS 15 MINUTES TO 4 HOURS 30 MINUTES