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Achieving great results from roasting shouldn't be stressful! Weigh the raw joint and calculate the cooking time using the table below to ensure the meat is cooked to your liking.
Taste and ovens vary so much that the following timings are only a suggestion. You may already know the combination of temperature and timing that works best for you so please continue to use them. (Please also note that these times do not allow for fan assisted ovens so please lower temperatures as appropriate).
Meat thermometers are easy to use and take the guesswork out of roasting. We use the type that insert in the thickest point or centre of the joint. Just cook until the desired internal temperature is reached; as a quick reference cooked beef internal temperatures should be as follows:
Rare - 60°C, Medium - 70°C, Well Done - 80°C
|Minutes per lb||Minutes Per KG||Gas Mark||oC||oF|
|Rare||10/lb + 20 mins||25/kg + 20 mins||Gas 6||200oC||400oF|
|Medium||15/lb + 20 mins||35/kg + 20 mins||Gas 6||200oC||400oF|
|Well Done||20/lb + 20 mins||45/kg + 20 mins||Gas 6||200oC||400oF|