Perfect Roasting Times for Meat: A Butcher’s Guide

Perfect Roasting Times for Meat: A Butcher’s Guide

When it comes to cooking meat to perfection, proper roasting times are key. As experienced butchers, we understand the importance of achieving succulent and flavourful results. That’s why we’re here to share our tried-and-true roasting instructions, ensuring that your beef, lamb, pork, chicken, and turkey dishes come out delicious every time.

Beef & Lamb

For medium to large joints weighing up to 5kg (11 lb), follow these steps:

  1. Preheat your oven to 220°C (Gas Mark 7).
  2. Roast the meat at this temperature for 30 minutes.
  3. Reduce the oven temperature to 160°C (Gas Mark 3) and continue roasting according to the following guidelines:
    • 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 let it rest for 20-30 minutes before carving.

For very large joints weighing above 5kg (11 lb), adjust the cooking times as follows:

  1. Preheat your oven to 220°C (Gas Mark 7).
  2. Roast the meat at this temperature for 40 minutes.
  3. Reduce the oven temperature to 160°C (Gas Mark 3) and continue roasting according to the following guidelines:
    • 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 let it rest for 30 minutes before carving.

Chateaubriand

For a perfectly cooked Chateaubriand, weighing between 700g to 800g, follow these steps:

  1. Preheat your oven to gas 4-5/ 190-200°C.
  2. Remove the meat from the fridge 1 hour before cooking to allow it to come to room temperature.
  3. Lightly season the beef with pepper, but avoid salting it at this stage.
  4. In a hot frying pan with a small amount of oil, seal the meat for 2 minutes on each side to achieve a light brown colour. Then transfer it to a roasting tin.
  5. Place the roasting tin in the preheated oven and cook for approximately:
    • Rare: 12 minutes
    • Medium: 18 minutes
    • Well Done: 25 minutes (Note: These times are a guide, and you may need to check the meat’s doneness using a skewer or the tip of a small knife.)
  6. Remove from the oven and let it rest for 10-12 minutes before seasoning with salt and cutting.

Pork

To roast pork to perfection, follow these instructions:

  1. Preheat your oven to 220°C (Gas Mark 7).
  2. Roast the pork for 30 minutes at this temperature.
  3. Reduce the oven temperature to 160°C (Gas Mark 3) and continue roasting for 50 minutes per Kg (23 minutes per pound).
  4. Remove the joint from the oven and check that the juices run clear.
  5. Let it rest for 20-30 minutes before carving.

Chicken

Roasting a chicken to tender perfection is easy with the following steps:

  1. Preheat your oven to 210°C (Gas Mark 6).
  2. Roast the chicken for 20 minutes at this temperature.
  3. Reduce the oven temperature to 180°C (Gas Mark 4) and continue roasting according to the chicken’s size:
    • Small chicken: 45 minutes
    • Large chicken: 70 minutes
  4. Remove the joint from the oven and check that the juices run clear.
  5. Let it rest for 20 minutes before carving.

Turkey

Whether you’re cooking a whole turkey, turkey breast, or crown, these guidelines will ensure a delicious result:

  1. Preheat your oven to 180°C (160°C fan) Gas 4/5.
  2. Remove all packaging from the turkey as soon as possible and store it in a cool place, preferably at the bottom of your fridge.
  3. Take the turkey out of the fridge 2 hours before cooking to allow it to reach room temperature.
  4. Season the turkey lightly with salt and pepper, and avoid stuffing the main cavity.
  5. Enhance the taste and tenderness of your meat by regularly basting it with its own juices during cooking.
  6. After an hour of cooking, carefully turn the bird onto its back to further cook and achieve a beautifully browned breast.
  7. Invest in a cooking thermometer for precise results. Aim for an internal temperature of around 68ºC or test with a fork in the thigh—juices should run clear when the bird is ready.
  8. After removing from the oven, cover your bird with foil and let it rest for about 20 minutes. This allows the meat to relax and retain its juices for a more succulent carving experience.
  9. Remember that turkey cooking times are not fixed. Always check the thickest part (usually the thigh) to ensure clear juices before serving, adjusting cooking times as needed.

Cooking Times for Whole Birds and Crowns (based on a rough guide):

    1. 4kg: Approximately 2 hours
    2. 5kg: Around 2 to 2 ½ hours
    3. 6kg: About 2 ¼ to 2 ½ hours
    4. 7kg: Roughly 2 ½ to 2 ¾ hours
    5. 8kg: Approximately 2 ¾ to 3 hours
    6. 9kg: Around 3 to 3 ¼ hours
    7. For larger birds, check every 15 minutes after 3 hours.

Cooking Times for Breast Joints (based on a rough guide):

    1. 1kg: Approximately 1 hour
    2. 1.5kg: Around 1 ¼ hours
    3. 2kg: Roughly 1 ½ hours
    4. For larger joints, check every 15 minutes after 1 ½ hours.

Remember, these times are approximate and can vary based on your oven and your meat. Keep an eye on the juices, the temperature and adjust accordingly for optimal results.

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