Roast Beef, Roast Lamb, Roast Venison

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

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

For Rare – 20 minutes per Kg (9 minutes per pound)

For Medium – 30 minutes per Kg (14 minutes per pound)

For Well Done – 40 minutes per Kg (18 minutes per pound)

Remove the joint from the oven and rest for 20-30 minutes then serve.

Very large joints – above 5Kg (11Lb)

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

For Rare – 18 minutes per Kg (8 minutes per pound)

For Medium – 24 minutes per Kg (11 minutes per pound)

For Well Done – 36 minutes per Kg (16 minutes per pound)

Remove the joint from the oven and rest for 30 minutes then serve.

Roast Pork

Preheat oven to 220°C (Gas Mark 7).

Roast for 30 minutes at 220°C (Gas Mark 7).

Reduce oven temperature to 160 °C (Gas Mark 3) and continue to roast for

50 minutes per Kg (23 minutes per pound)

Remove the joint from the oven and check that the juices run clear.

Rest for 20-30 minutes before serving.

Roast Chicken

Preheat oven to 210°C (Gas Mark 6).
Roast for 20 minutes at 210°C (Gas Mark 6).
Reduce oven temperature to 180 °C (Gas Mark 4) and continue to roast for

45 minutes (small chicken)

70 minutes (large chicken)

Remove the joint from the oven and check that juices run clear

Rest for 20 minutes before serving.

Roast Turkey

Preheat oven to 220°C (Gas Mark 7).

Roast for 20 minutes at 230°C (Gas Mark 7)

Reduce oven temperature to 180 °C (Gas Mark 4) and continue to roast for

100 minutes (small turkey)

200 minutes (large turkey)

Remove the joint from the oven and check that juices run clear

Rest for 20-30 minutes before serving.

Roast Pheasant

Preheat oven to 220°C (Gas Mark 7).
Roast for 20 minutes at 220°C (Gas Mark 7).

Reduce oven temperature to 180 °C (Gas Mark 4) and continue to roast for

30-40 minutes.

Remove the joint from the oven and rest for 10 minutes before carving.

Roast Duck

Farmed Duck

Preheat oven to 220°C (Gas Mark 7).
Roast for 20 minutes at 220°C (Gas Mark 7).
Reduce oven temperature to 180 °C (Gas Mark 4) and continue to roast for

60-90 minutes.

Remove the joint from the oven and rest for 15 minutes before carving.

Mallard Duck

Preheat oven to 220°C (Gas Mark 7).
Roast for 20 minutes at 220°C (Gas Mark 7).
Reduce oven temperature to 180 °C (Gas Mark 4) and continue to roast for

35-45 minutes.

Remove the joint from the oven and rest for 10 minutes before carving.

Roast Grouse

Preheat oven to 220°C (Gas Mark 7).
Roast for 20 minutes at 220°C (Gas Mark 7).
Reduce oven temperature to 180 °C (Gas Mark 4) and continue to roast for

20-30 minutes.

Remove the joint from the oven and rest for 10 minutes before carving.

Roast Goose

Preheat oven to 220°C (Gas Mark 7).
Roast for 20 minutes at 220°C (Gas Mark 7).
Reduce oven temperature to 180 °C (Gas Mark 4) and continue to roast for

70-120 minutes.

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