West Kidland Farm   

Knowstone, North devon

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Meat Roasting Guide and Handy Tips!

 

Beef and Lamb
Medium to Large Joints - i.e. up to 5kg (11lbs)

Beef and Lamb
Very Large Joints - i.e. over 5kg (11lbs)
1. Pre-heat your oven to 220C (Gas Mark 7)
 2. Roast your joint for 30 minutes at 220C (Gas 7)
 3. Reduce the oven temperature to 160C (Gas 3) and continue to roast for:
                    Rare:  20 minutes per kg (9 minutes per lb)
                    Medium: 30 minutes per kg (14 minutes per lb)
                    Well Done: 40 minutes per kg (18 minutes per lb)

Remove your joint from the oven and allow it to rest for 20-30 minutes prior to carving, and then enjoy!

1. Pre-heat your oven to 220C (Gas Mark 7)
 2. Roast your joint for 40 minutes at 220C (Gas 7)
 3. Reduce the oven temperature to 160C (Gas 3) and continue to roast for:
                   
                    Rare:  18 minutes per kg (8 minutes per lb)
                    Medium: 24 minutes per kg (11 minutes per lb)
                    Well Done: 36 minutes per kg (16 minutes per lb)

Remove your joint from the oven and allow it to rest for 20-30 minutes prior to carving, and then enjoy!

Pork

Chicken
  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. 
 
  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.
 

Turkey

Goose
  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.
 
  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.
 

Duck

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 60-90 minutes.
  4. Remove the joint from the oven and rest for 15 minutes before carving. 
 
  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.
 

                                             

 

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