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A little guide to cooking the perfect roast

With the festive season, just around the corner and the sometimes-daunting process of planning the Christmas Dinner looming, we thought we would lend a little helping hand and send out some of our top tips for cooking the Perfect Roast, and in enough time for you to get some practice in before the Big Day!Whatever your meat of choice we’ve got it covered…

1st up…. The Roasting Rules

  1.  Allow 200-250g of raw meat per person when ordering from the butcher
  2. remove your meat from the fridge, cover and bring to room tempreture before cook (approx 1 hour)
  3. Sear & Baste to lock in flavour and prevent the meat from drying out
  4. Always rest your meat in a warm place for at least 30 minutes before serving, cover with foil & allow the juices to be re-absorbed.

Beef …

– Sirloin, Rump & Rib – 15 – 30 Minutes per 450/lb 180’C/355’F/Gas 4
– Topside 20 – 35 Minutes per 450/lb 180’C/355’F/Gas 4
– Brisket (slow or pot roast) 45 – 55 Minutes per 450/lb 180’C/355’F/Gas 3

TIP...per 450g/lb allow the shorter time for rare up to the longer time for well done


– Loin 25-30 minutes per 450g/lb 170’C/ 340’F /Gas4
– Leg 20 -25  minutes per 450g/lb 200’C/ 390’F /Gas6
– Shoulder 45 – 55 minutes per 450g/lb 160’C/ 330’F /Gas3
–  Gammon 20 – 25 minutes per 450g/lb 220’C / 390′ F / Gas6
TIP… To crackle: ensure skin is dry & rub coarse salt into scored skin & turn up heat for the last 10 minutes


– Racks sear the 10- 20 minutes at 170’C/340’F/Gas 4
– Saddle (stuffed) 10 – 20 minutes per 450g/lb 200’C/390’F/Gas 6
– Leg (boneless) 20 – 25 minutes per 450g/lb 200’C/390’F/Gas 6
– Leg (Carvery) 20 – 25 minutes per 450g/lb 190’C/355’F/Gas 5
– Shoulder 45 – 55 minutes per 450g/lb 160’C/ 330’F/Gas 3
TIP.. ‘the skin is perfect for rubbing with a blend of salt, pepper & herbs


– Chicken 20 -25 minutes per 450g/lb 190’C/ 355’F/ Gas 5
– Turkey Breast 25 -30 -minutes 450g/lb 170’C /340’F/ Gas 4
– Duck Breast sear for 1 minute either side in a pan then roast for 10 -15 minutes at 180’C/355’F/ Gas 4
TIP… if cooking with skin on, open roast and rub skin with olive oil

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