14
ROASTING CHART
INTERNAL TEMPERATURES –
Rare : 50-60°C; Medium : 60-70°C; Well done : 70-80°C
MEAT
Gas Mark
COOKING TIME
Beef
5
20-35 minutes per ½kg (1lb)
and 20-35 minutes over
Beef, boned
5
25-35 minutes per ½kg (1lb)
and 25-35 minutes over
Mutton and Lamb
5
25-35 minutes per ½kg (1lb)
and 25-35 minutes over
Pork and Veal
5
30-40 minutes per ½kg (1lb)
and 30-40 minutes over
Ham
5
30-40 minutes per ½kg (1lb)
and 30-40 minutes over
Chicken
5
20-25 minutes per ½kg (1lb)
and 20 minutes over
Turkey and Goose
5
20-25 minutes per ½kg (1lb) up to
3½kg (7lb) then 10 minutes per
½kg (1lb) over 3½kg (7lb)
Duck
5
25-35 minutes per ½kg (1lb)
and 25-30 minutes over
Pheasant
5
35-40 minutes per ½kg (1lb)
and 35-40 minutes over
Rabbit
5
20 minutes per ½kg (1lb)
and 20 minutes over
The roasting temperatures and times given in the chart should be adequate for most joints, but slight adjustments
may be required to allow for personal requirements and the shape and texture of the meat. However, lower
temperatures and longer cooking times are recommended for less tender cuts or larger joints. If you cover the
food with foil or lid allow an extra 10-15 minutes for each ½kg (1lb)
