Roasting doesn't need to be complicated. Simply weigh the raw joint and calculate the cooking time using the table below to ensure the meat is cooked to your liking.
- Position the oven shelves so the meat is in the centre of the oven.
- Place the joint uncovered on a wire rack in a roasting tin ensuring any fat is on the top.
- When roasting beef and lamb joints, the secret is to cook the joints in a moderate oven for slightly longer to ensure even cooking.
- Remember to weigh beef and lamb joints before calculating your preferred cooking time.
- Allow the joint to rest for 5-10 minutes after cooking to let the meat fibres relax and juices distribute evenly so the joint is moist and easy to carve.
- To test the degree of cooking, use a meat thermometer.
One you insert in the centre of the raw joint, or at the thickest point and cook until the desired internal temperature is reached.
The other is inserted into the cooked joint after roasting. This gives an instant reading. As a quick reference temperatures should be as follows:
- Lamb: Medium - 70-75°C, Well Done - 75-80°C
Cut Cooking Time: Gas mark 4-5, 180-190°C, 350-375°F
Leg, Shoulder, Breast, Shanks, Rack Medium: 25mins per 450g (1lb) +25 mins - Internal temp 70-75°C
Well-done: 30mins per 450g (1lb)+30 mins - Internal temp approx 75-80°C
Lamb Loin Chops, Chump, Cutlets - 2cm (¾") thick 25 - 30 minutes