Roasting times

Traditional roasting
oven
Roasting times
Perfect for medium
to large joints
Roasting in a hot oven
is the traditional way
to cook large joints of
meat. It is a very easy
way to cook a nourishing
and satisfying meal for a
large number of people.
This method is suitable
for any of the better
quality, naturally tender
cuts of meat weighing
950g or more. It is not
suitable for humbler
joints which need to be
roasted with liquids for
a longer period of time
to encourage them to
become tender.
FOR ALL MEATS:
Meat
1. Prepare the joint
2. Preheat the oven
Before cooking, remove
the defrosted meat from its
packaging and pat dry with
kitchen paper. Allow the meat
to “bloom” and come to room
temperature well in advance or
for at least 30 minutes before
cooking. This is essential to help
the meat cook evenly.
Tip: Plan ahead – take your joint
out of the freezer to defrost two or
three nights before cooking.
Preheat the oven to the required
temperature (see table opposite).
Starting with a very hot oven helps
to seal the joint to prevent juices
escaping. Then the temperature
is reduced to cook it evenly all
the way through. Season the joint
generously with salt and pepper
just before cooking.
Tip: Season at the last minute,
otherwise the salt will draw out
the juice and dry your meat.
Beef (rare)
Beef (medium)
Beef (well done)
Lamb (medium)
Lamb (well done)
Veal (medium)
Veal (well done)
Pork 1. Preheat conventional oven to 250ºC/475ºF/Gas 9
2. Sear meat for 15 minutes in oven
3. Reduce oven temperature and add cooking time below
After searing
reduce oven
temperature to
Roasting time
per 450g (lb) in minutes
Donald Russell
recommended internal
temperature of meat
190ºC/375ºF/Gas 5
190ºC/375ºF/Gas 5
190ºC/375ºF/Gas 5
180ºC/360ºF/Gas 4
190ºC/375ºF/Gas 5
190ºC/375ºF/Gas 5
190ºC/375ºF/Gas 5
180ºC/360ºF/Gas 4
10 - 12
14 - 16
20 - 22
12 - 15
18 - 20
14 - 16
20 - 22
25 - 30
45 - 47ºC/113 - 117ºF
55 - 60ºC/131 - 140ºF
65 - 70ºC/149 - 158ºF
55 - 60ºC/131 - 140ºF
65 - 70ºC/149 - 158ºF
55 - 60ºC/131 - 140ºF
65 - 70ºC/149 - 158ºF
72 - 75ºC/162 - 167ºF
Please Note: The times stated in our guidelines relate to a conventional oven. If you have a
fan oven and are unable to turn the fan off, we advise reducing the suggested
temperature by 15-25ºC. Please refer to the manufacturer’s handbook as
recommendations may vary.
Aga oven roasting times
Meat
Position
in oven
16
3. Cook to your liking
4. Rest your joint
5. Carving
Cook the meat for the
recommended time (see table
opposite), and/or use a digital
meat thermometer. A large
joint will continue to rise in
temperature by a further 3-5ºC
after it is removed from the oven.
Be careful not to overcook, as
this will make the meat dry and
tough.
Tip: Meat thermometers are
so easy to use and take all the
guess-work out of roasting.
Once your joint is cooked to your
liking it is important to rest it.
Place it on a board or platter,
cover with foil, then leave in
a warm place for at least 20
minutes. Resting is just as
important as cooking, as it allows
the meat to become warm, moist
and tender all the way through.
Tip: You can rest large joints for
up to 60 minutes in a warm oven
(see page 47).
For carving we recommend a
large wooden carving board.
Ensure your carving knife is very
sharp as it makes it so much
easier to carve neat, even slices.
Carve the meat across the grain
into slices approximately ½cm
(¼”) or more thick and arrange on
a serving dish or individual plates.
Tip: Put a non-slip mat or wet tea
towel underneath your carving
board to help prevent it slipping.
For further help and advice call 01467 629666
Roasting time
per 450g (lb)
in minutes
Beef (medium rare - on the bone)
Lowest set of rungs
12
Beef (medium rare - off the bone)
Lamb (pink)
Lamb (well done)
Pork
Lowest set of rungs
Lowest set of rungs
Lowest set of rungs
Top of oven
15
15
20
25
Joints suitable for roasting
Beef
Lamb
Veal
5-Bone Rib of Beef
Leg of Lamb
Veal 2-Bone Rib
2-Bone Rib of Beef
Boneless Leg of Lamb
Veal 4-Bone Rib
Ribeye Roast
Whole Shoulder of Lamb
Rolled Belly of Veal
Ribeye Roll
Sirloin Roast (2kg)
Centre-cut Fillet Log
Tafelspitz
Beef Back Ribs
Silverside Roast
Pork
Pork Belly
Pork Shoulder Roast
Pork Shoulder with Crackling
Pork Shoulder Mini Roasts
with Crackling (500g/1kg)
Stuffed Pork Shoulder
Mini Roast (600g)
Pork Loin Roast (950g)
Pork Rib Roasts with
Crackling (750g /1.5kg)
Pork Hough
For more information visit donaldrussell.com
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