How to Cook Meat – Roasting

Roasting doesn’t need to be complicated – simply weigh the raw joint and calculate the cooking time using the table below to ensure the meat is cooked to your liking.

  • Position the oven shelves so that the meat is in the centre of the oven.
  • Place the joint  on a wire rack and in a roasting tin, ensuring any fat is on the top – this allows the juices to run down and baste the joint naturally.
  • When roasting joints, cook  in a moderate oven for slightly longer to ensure even cooking.
  • Remember to weigh beef and lamb joints before calculating your preferred cooking time.
  • Allow the joint to rest for 5-10 minutes after cooking to let the meat fibres relax and the juices distribute evenly – this leaves the joint moist and easy to carve.
  • To test the degree of cooking, use a meat thermometer. The two types are,

One you insert into the centre of the raw joint, or at the thickest point and cook until the desired internal temperature is reached.

The other is inserted into the cooked joint after roasting which gives an instant reading.

As a quick reference, cooking temperatures should be as follows:
Beef: Rare – 60°C, Medium – 70°C, Well Done – 80°C
Lamb: Medium – 70-75°C, Well Done – 75-80°C

Cut Cooking Time: Gas mark 4-5, 180-190°C, 350-375°F
Lamb Joints:Leg, Shoulder, Breast, Shanks, Rack Medium: 25mins per 450g (1lb) +25 mins – Internal temp 70-75°CWell-done: 30mins per 450g (1lb)+30 mins – Internal temp approx 75-80°C
Lamb Loin, Chump, Cutlets – 2cm (¾”) thick 25 – 30 minutes
Lamb burgers: 15-20 minutes
Joints:Sirloin, Rib, Topside, Brisket, Silverside, Mini joints Rare: 20mins per 450g (1lb) +20 mins – Internal temp approx 60°CMedium: 25mins per 450g (1lb) +25 mins – Internal temp approx 70°CWell-done: 30mins per 450g (1lb)+30 mins – Internal temp approx 80°C
Beef Burgers: 15-20 Minutes