Roasting Times

TURKEY & CHICKEN

Gas mark 4, 180°C, 350°F 20 - 25 mins per 450g (1lb) + 20 mins. Cover with foil during cooking and uncover for the last 30 mins to brown the skin.

DUCK

Duck hould be cooked in a preheated oven at Gas mark 6, 200°C, 400°F for 45 mins per kg. Pierce skin to help drain fat.

EASY CARVE CHICKEN

Our Easy Carve Chicken should be cooked for 45 mins per kg plus 20 minutes (uncover for last 30 mins).

BEEF (TOPSIDE, SIRLOIN, RUMP & RIB JOINTS).

Gas mark 4-5, 180-190°C, 350-375°F

Rare: 20 mins per 450g (1lb) + 20 mins.
Medium: 25mins per 450g (1lb) + 25 mins.
Well Done: 30 mins per 450g (1lb) +30 mins

LAMB (LEG, SHOULDER, RACK, GUARD OF HONOUR & SADDLE JOINTS)

Gas mark 4-5, 180-190°C, 350-375°F

Medium: 25 mins per 450g (1lb) + 25 mins.
Well Done: 30 mins per 450g (1lb) +30 mins

PORK (LOIN, SHOULDER, LEG & BELLY)

Gas mark 4-5, 180-190°C, 350-375°F

Medium: 30 mins per 450g (1lb) + 30 mins.
Well Done: 35 mins per 450g (1lb) + 35 mins

VENISON

Roast on HIGH HEAT 220°C Gas mark 7 for 5 - 10 mins. Remove from oven, turn temp down to 160°C Gas mark 3 for further 10 - 15 mins. Leave to Rest.

TONY’S TIP FOR BEEF, LAMB & PORK!

Place the uncovered joint, fat side up, on a wire rack in a roasting tin and place in the centre of a preheated oven. Always allow to rest for 20 mins before carving.

© Tony Perkins Butchers 2024.