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.