Use this form to work out how long to cook your roast Beef, Pork, Lamb, Chicken, Duck, Goose, Mongoose, Koala, Dog, etc for. Always read the instructions, remember to pre-heat the oven. When done make sure the juices run clear when poked with a sharp stick, allow the product to rest when taken out of the oven. Use this form at your own risk, it works for me.
Cooking Time Guide
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Chicken • 190 C, 375 F, Gas Mark 5. • 20 minutes per 500g plus 20 minutes extra. • rest for 10 minutes before carving. • Ensure that the meat is properly cooked, and the juces run clear when pierced with a fork or skewer. • Ensure that the chicken is piping hot and that no pink colour remains. • If you are adding suffing, add its weight to the chickens before calculating the cooking time. • Always wash your hands after handling raw poultry. |
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Beef - Roasting Joint (boned), Topside / Toprump • 200 C, 400 F, Gas Mark 6 • Rare - 20 minutes per 500g plus 20 minutes extra. • Medium - 25 minutes per 500g plus 25 minutes extra. • Well Done - 30 minutes per 500g plus 30 minutes extra. • Rest for 10 minutes before carving. • Cook raw meat thoroughly throughout until it is piping hot and no pink colour remains. |
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Lamb Breast (rolled) • 180 C, 350 F, Gas Mark 4 • 55 minutes per 1kg plus 25 minutes extra. • Rest for 10 minutes before carving. |
| Pork - Leg, boned • 180 C, 350 F, Gas Mark 4 • Joints up to 2kg: 60 minutes per kg, plus 30 minutes • Joints over 2kg: 20 minutes per kg, plus 2 hours • Rest for 10 minutes before carving. |
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| Lamb - Half leg with bone • 190 C, 375 F, Gas Mark 5 • Cook for 25 minutes per 500g plus 25 minutes • Rest for 10 minutes before carving. • Always check that the roast is cooked throughout, until piping hot and no pink colour remains. |
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| Duck • 200 C, 400 F, Gas Mark 6 • Cook for 20 minutes per 500g plus 20 minutes • Duck contains more fat than chicken. Prick the skin with a fork to allow the fat to drain into the tray. • Rest for 10 minutes before carving. • Ensure that the meat is properly cooked, and the juces run clear when pierced with a fork or skewer. • If you are adding suffing, add its weight to the ducks before calculating the cooking time. • Roast Duck Recipe [www.channel4.com] |
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