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
o
Rare10/lb + 20 mins
25/kg + 20 mins
Gas 6
200 oC
400 oF
Medium15/lb + 20 mins
35/kg + 20 mins
Gas 6
200 oC
400 oF
Well Done20/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
o
Medium25/lb + 25 mins
55/kg + 25 mins
Gas 4-5
180 oC
350 oF
Well Done30/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
o
Medium30/lb + 30 mins
65/kg + 30 mins
Gas 4-5
180 oC
350 oF
Well Done35/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
o
Oven30/lb + 30 mins
65/kg + 30 mins
Gas 4-5
180 oC
350 oF
Boiled20/lb + 30 mins
45/kg + 30 mins

Venison

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

Duck

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

Chicken

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