Roasting Times

Roasting times for meat

The roasting times on this page are approximate and are intended as a suggested cooking technique. A meat thermometer should be used to ensure that the meat has been cooked as desired. This is particularly important for larger roasts (over 3Kg) for which cooking times can vary considerably depending on their shape.

It is always well worth buying the best quality meat you can afford, particularly if the roast is for a special occasion. A good local butcher or farmers market will be able to provide you with meat of good provenance that has been properly hung (where appropriate) and prepared.

Alternatively there are now a number of companies selling excellent-quality meat online.

No roast is complete without a nice bottle of wine – be sure to check out our guide to matching wine with roast meats.

You’ll probably also want to cook a few vegetables to go with your roast.

Roast Beef, Roast Lamb, Roast Venison

Medium to large joints – up to 5Kg (11Lb)

1. Preheat oven to 220°C (Gas Mark 7).
2. Roast for 30 minutes at 220°C (Gas Mark 7).
3. Reduce oven temperature to 160 °C (Gas Mark 3) and continue to roast for:

  • Rare – 20 minutes per Kg (9 minutes per pound)
  • Medium – 30 minutes per Kg (14 minutes per pound)
  • Well Done – 40 minutes per Kg (18 minutes per pound)

4. Remove the joint from the oven and rest for 20-30 minutes before carving.

Very large joints – above 5Kg (11Lb)

1. Preheat oven to 220°C (Gas Mark 7).
2. Roast for 40 minutes at 220°C (Gas Mark 7).
3. Reduce oven temperature to 160 °C (Gas Mark 3) and continue to roast for:

  • Rare – 18 minutes per Kg (8 minutes per pound)
  • Medium – 24 minutes per Kg (11 minutes per pound)
  • Well Done – 36 minutes per Kg (16 minutes per pound)

4. Remove the joint from the oven and rest for 30 minutes before carving.

…More about Roast Beef

…More about Roast Lamb

Roast Pork

1. Preheat oven to 220°C (Gas Mark 7).
2. Roast for 30 minutes at 220°C (Gas Mark 7).
3. Reduce oven temperature to 160 °C (Gas Mark 3) and continue to roast for 50 minutes per Kg (23 minutes per pound)
4. Remove the joint from the oven and check that juices run clear.
5. Rest for 20-30 minutes before carving.

…More about Roast Pork

 

Roast Chicken

1. Preheat oven to 210°C (Gas Mark 6).
2. Roast for 20 minutes at 210°C (Gas Mark 6).
3. Reduce oven temperature to 180 °C (Gas Mark4) and continue to roast for 45 minutes (small chicken) to 70 minutes (large chicken)
4. Remove the joint from the oven and check that juices run clear
5. Rest for 20 minutes before carving.

…More about Roast Chicken

Roast Turkey

1. Preheat oven to 220°C (Gas Mark 7).
2. Roast for 20 minutes at 230°C (Gas Mark 7).
3. Reduce oven temperature to 180 °C (Gas Mark4) and continue to roast for 100 minutes (small turkey) to 200 minutes (large turkey)
4. Remove the joint from the oven and check that juices run clear
5. Rest for 20-30 minutes before carving.

Roast Pheasant

1. Preheat oven to 220°C (Gas Mark 7).
2. Roast for 20 minutes at 220°C (Gas Mark 7).
3. Reduce oven temperature to 180 °C (Gas Mark4) and continue to roast for 30-40 minutes.
4. Remove the joint from the oven and rest for 10 minutes before carving.

Roast Duck

Farmed Duck

1. Preheat oven to 220°C (Gas Mark 7).
2. Roast for 20 minutes at 220°C (Gas Mark 7).
3. Reduce oven temperature to 180 °C (Gas Mark4) and continue to roast for 60-90 minutes.
4. Remove the joint from the oven and rest for 15 minutes before carving.

Mallard Duck

1. Preheat oven to 220°C (Gas Mark 7).
2. Roast for 20 minutes at 220°C (Gas Mark 7).
3. Reduce oven temperature to 180 °C (Gas Mark4) and continue to roast for 35-45 minutes.
4. Remove the joint from the oven and rest for 10 minutes before carving.

Roast Grouse

1. Preheat oven to 220°C (Gas Mark 7).
2. Roast for 20 minutes at 220°C (Gas Mark 7).
3. Reduce oven temperature to 180 °C (Gas Mark4) and continue to roast for 20-30 minutes.
4. Remove the joint from the oven and rest for 10 minutes before carving.

Roast Goose

1. Preheat oven to 220°C (Gas Mark 7).
2. Roast for 20 minutes at 220°C (Gas Mark 7).
3. Reduce oven temperature to 180 °C (Gas Mark4) and continue to roast for 70-120 minutes.
4. Remove the joint from the oven and rest for 20-30 minutes before carving.