Chef's Corner

Roasting Joint Cooking 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 vagrancies 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.

  Minutes / lb
Minutes /kg
 Gas Mark
oC
oF
Beef
 
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    
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    
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    
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 15-20/lb
35-45/kg		 Gas 4-5
230 oC
450 oF
     
Duck 25/lb
55/kg		 Gas 4-5
180 oC
350 oF
     
Chicken 20/lb
45/kg		 Gas 4-5
180 oC
350 oF