A simple guide to roasting times
Jan 28, 2019
1 minute read
Determining the perfect roasting time for your joint of meat will depend on the size and weight of the meat itself as well as the performance of your oven. Most ovens will vary but our chart below will give you a good idea of how long your beef, lamb or pork will take to cook.
Conventional ovens | Seal for 15 mins at: | Reduce Temp to: | Then cook for....per 450g (lb) | Meat Thermometer Temp |
Beef (rare) | 250°C/475°F/Gas 9 | 190°C/375°F/Gas 5 | 12 minutes | 50°C/125°F |
Beef (medium) | 250°C/475°F/Gas 9 | 190°C/375°F/Gas 5 | 15 minutes | 60°C/140°F |
Beef (well done) | 250°C/475°F/Gas 9 | 190°C/375°F/Gas 5 | 20 minutes | 70°C/160°F |
Lamb (pink) | 250°C/475°F/Gas 9 | 200°C/400°F/Gas 6 | 15 minutes | 60°C/140°F |
Lamb (well done) | 250°C/475°F/Gas 9 | 200°C/400°F/Gas 6 | 20 minutes | 70°C/160°F |
Pork | 200°C/400°F/Gas 6 | 180°C/350°F/Gas 4 | 30 minutes | 70°C/160°F |
Fan ovens - please refer to the manufacturers’ handbook as recommendations may vary |
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