The secret of succulent, tender meat, is not to roast it too quickly
at too high a temperature. Best results are obtained when roasting
is carried out at a low temperature. When a lower temperature is
used, joint loses less weight, is more tender (too high a temperature
causes meat to be tough and dry), and the splashing of fat onto
oven interior is reduced to a minimum. When a complete meal is
being cooked in the oven, cooking time may need to be increased,
and temperature may need to be raised for approximately the last
30 minutes of the cooking period (for instance when cooking
Yorkshire pudding to serve with roast beef). The suggested times
and temperatures given below should be used as a guide, but may
vary according to:-
1. Whether you prefer meat rare, medium or well done.
2. The size and shape of your joint.
(a) A short thick joint requires a longer cooking period than a
long thin joint.
(b) A small joint under 1.5kg (3lbs) takes longer per 450g
(1lb) cook in the time given for ‘minutes’ per 450g (1lb)
without the ‘minutes’ over added.
(c) Boned/rolled and stuffed joints take longer to cook through
than those with a bone. The weight of stuffing should be
added to the oven ready weight of meat/poultry to calculate
roasting times.
Times and
Temperatures
for roasting
Conventional Oven Cookery
Notes
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