12
TYPE OF MEAT
TEMPERATURE
TIMING per 500g (1 lb)
BEEF ON THE BONE
SIRLOIN
FORE RIB
180oC
RARE 10 mins + 10 mins over MED 12
mins over
WELL DONE 20 mins + 20 mins over
BEEF BONED AND ROLLED
TOPSIDE
TOP RUMP
FILLET
ROLLED RIB
180oC
RARE 12 mins + 12 mins over
MED 15 mins + 15 mins over
WELL DONE 20 mins + 20 mins over
PORK ON THE BONE
SHOULDER
LOIN
LEG
180oC
25 mins + 25 mins over
PORK BONED AND ROLLED
SHOULDER
LOIN
LEG
180oC
30 mins + 30 mins over
LAMB ON THE BONE
CROWN
GUARD OF HONOUR
LEG
BEST END
LOIN
180oC
MED 20 mins + 20 mins over
WELL DONE 25 mins + 25 mins over
LAMB BONED AND ROLLED
180oC
MED 25 mins + 25 mins over
WELL DONE 30 mins + 30 mins over
VEAL BONED AND ROLLED
TOPSIDE
SHOULDER
FILLET
180oC
MED 20 mins + 20 mins over
WELL DONE 25 mins + 25 mins over
VENISON ON THE BONE
HAUNCH (LEG)
SADDLE
180oC
RARE 12 mins + 12 mins over
MED 15 mins + 15 mins over
WELL DONE 20 mins + 20 mins over
RABBIT/HARE
CHICKEN
180oC
190oC
Up to 1 kg (2 lb): 45 - 60 mins
Up to 2 kg (4 1/2 lb): 60 - 90 mins
20 mins + 20 mins over
TURKEY
3.6 - 4.5 kg (8 - 10 lb)
4.9 - 5.4 kg (11 - 12 lb)
5.4 - 6.3 kg (12 - 14 lb)
6.3 - 7.2 kg (14 - 16 lb)
7.2 - 8.1 kg (16 - 18 lb)
8.1 - 9 kg (18 - 20 lb)
DUCK
GOOSE
PHEASANT
GROUSE
PARTRIDGE
160oC
200oC
180oC
200oC
220oC
220oC
3 1/2 - 3 3/4 hrs
3 3/4 - 4 hrs
4 - 4 1/2
4 1/4 - 4 1/2 hrs
4 1/2 - 4 3/4 hrs
4 3/4 - 5 hrs
MED 25 mins + 25 mins over
WELL DONE 30 mins + 30 mins over
20 mins + 20 mins over
50 - 60 mins total cooking
30 - 45 mins total cooking
45 mins total cooking
