Roasting Times

At Macbeth’s, we want you to enjoy the meat that you have bought from us and so we have prepared this guide to cooking times for various joints.

Please note though that due to the vagaries of ovens and peoples individual tastes, it can only be considered a guide so if you have timings that you know works for you, please continue to use them.

Also note that these times do not allow for fan assisted ovens.

Beef

Minutes / lb
Minutes /kg		 Gas Mark
oC
oF 
Rare 10/lb + 20 mins
25/kg + 20 mins		 Gas 6
200 oC
400 oF
Medium 15/lb + 20 mins
35/kg + 20 mins		 Gas 6
200 oC
400 oF
Well Done 20/lb + 20 mins
45/kg + 20 mins		 Gas 6
200 oC
400 oF
Rest for up to 30 minutes after cooking

Lamb

Minutes / lb
Minutes /kg		 Gas Mark
oC
oF 
Medium 25/lb + 25 mins
55/kg + 25 mins		 Gas 4-5
180 oC
350 oF
Well Done 30/lb + 30 mins
65/kg + 30 mins		 Gas 4-5
180 oC
350 oF
Rest for up to 30 minutes after cooking

Pork

Minutes / lb
Minutes /kg		 Gas Mark
oC
oF 
Medium 30/lb + 30 mins
65/kg + 30 mins		 Gas 4-5
180 oC
350 oF
Well Done 35/lb + 30 mins
75/kg + 30 mins		 Gas 4-5
180 oC
350 oF
Rest for up to 10 minutes after cooking

Gammon Joints

Minutes / lb
Minutes /kg		 Gas Mark
oC
oF 
Oven 30/lb + 30 mins
65/kg + 30 mins		 Gas 4-5
180 oC
350 oF
Boiled 20/lb + 30 mins
45/kg + 30 mins

Venison

Minutes / lb
Minutes /kg		 Gas Mark
oC
oF 
15-20/lb
35-45/kg		 Gas 4-5
230 oC
450 oF

Duck

Minutes / lb
Minutes /kg		 Gas Mark
oC
oF 
25/lb
55/kg		 Gas 4-5
180 oC
350 oF

Chicken

Minutes / lb
Minutes /kg		 Gas Mark
oC
oF 
20/lb
45/kg		 Gas 4-5
180 oC
350 o