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Roasting chart

Meat

Beef/ Beef boned

Mutton/Lamb

Pork/Veal/Ham

Chicken

Turkey/Goose

Duck

Pheasant

Rabbit

INTERNAL TEMPERATURES –

Rare: 50-60°C; Medium: 60-70°C; Well done: 70-80°C

The roasting temperatures and times given in the chart should be adequate for most joints, but

slight adjustments may be required to allow for personal requirements and the shape and texture of

the meat. However, lower temperatures and longer cooking times are recommended for less tender

cuts or larger joints.

Wrap joints in foil if preferred, for extra browning uncover for the last 20 – 30 min. cooking time.

Gas mark

Cooking time

20-35 minutes per ½kg (1lb)

and 20-35 minutes over

25-35 minutes per ½kg (1lb)

and 25-35 minutes over

30-40 minutes per ½kg (1lb)

and 30-40 minutes over

20-25 minutes per ½kg (1lb)

and 20 minutes over

20-25 minutes per ½kg (1lb) up to 3½kg

(7lb) then 10 minutes per ½kg (1lb) over

3½kg (7lb)

25-35 minutes per ½kg (1lb)

and 25-30 minutes over

35-40 minutes per ½kg (1lb)

and 35-40 minutes over

20 minutes per ½kg (1lb)

and 20 minutes over