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Roasting chart
Meat Gas mark Cooking time
Beef/ Beef boned 5
20-35 minutes per ½kg (1lb)
and 20-35 minutes over
Mutton/Lamb 5
25-35 minutes per ½kg (1lb)
and 25-35 minutes over
Pork/Veal/Ham 5
30-40 minutes per ½kg (1lb)
and 30-40 minutes over
Chicken 5
20-25 minutes per ½kg (1lb)
and 20 minutes over
Turkey/Goose 5
20-25 minutes per ½kg (1lb) up to 3½kg
(7lb) then 10 minutes per ½kg (1lb) over
3½kg (7lb)
Duck 5
25-35 minutes per ½kg (1lb)
and 25-30 minutes over
Pheasant 5
35-40 minutes per ½kg (1lb)
and 35-40 minutes over
Rabbit 5
20 minutes per ½kg (1lb)
and 20 minutes over
INTERNAL TEMPERATURES –
Rare: 50-60°C; Medium: 60-70°C; Well done: 70-80°C
The roasting temperatures and times given in the chart should be adequate for most joints, but
slight adjustments may be required to allow for personal requirements and the shape and texture of
the meat. However, lower temperatures and longer cooking times are recommended for less tender
cuts or larger joints.
Wrap joints in foil if preferred, for extra browning uncover for the last 20 – 30 min. cooking time.