Roasting Times

At Macbeth’s, we want you to enjoy the meat that you have bought from us and so we have prepared this guide to cooking times for various joints.

Please note though that due to the vagaries of ovens and peoples individual tastes, it can only be considered a guide so if you have timings that you know works for you, please continue to use them.

Also note that these times do not allow for fan assisted ovens.

Beef

	Minutes / lb Minutes /kg	Gas Mark oC oF
Rare	10/lb + 20 mins 25/kg + 20 mins	Gas 6 200 oC 400 oF
Medium	15/lb + 20 mins 35/kg + 20 mins	Gas 6 200 oC 400 oF
Well Done	20/lb + 20 mins 45/kg + 20 mins	Gas 6 200 oC 400 oF
Rest for up to 30 minutes after cooking

Lamb

	Minutes / lb Minutes /kg	Gas Mark oC oF
Medium	25/lb + 25 mins 55/kg + 25 mins	Gas 4-5 180 oC 350 oF
Well Done	30/lb + 30 mins 65/kg + 30 mins	Gas 4-5 180 oC 350 oF
Rest for up to 30 minutes after cooking

Pork

	Minutes / lb Minutes /kg	Gas Mark oC oF
Medium	30/lb + 30 mins 65/kg + 30 mins	Gas 4-5 180 oC 350 oF
Well Done	35/lb + 30 mins 75/kg + 30 mins	Gas 4-5 180 oC 350 oF
Rest for up to 10 minutes after cooking

Gammon Joints

	Minutes / lb Minutes /kg	Gas Mark oC oF
Oven	30/lb + 30 mins 65/kg + 30 mins	Gas 4-5 180 oC 350 oF
Boiled	20/lb + 30 mins 45/kg + 30 mins

Venison

	Minutes / lb Minutes /kg	Gas Mark oC oF
	15-20/lb 35-45/kg	Gas 4-5 230 oC 450 oF

Duck

	Minutes / lb Minutes /kg	Gas Mark oC oF
	25/lb 55/kg	Gas 4-5 180 oC 350 oF

Chicken

	Minutes / lb Minutes /kg	Gas Mark oC oF
	20/lb 45/kg	Gas 4-5 180 oC 350 o