The proper method for roasting meat

Cooking meat is a delicate process, and a great meal can be ruined by overcooking or undercooking meat for even just a few minutes. Here's you go-to guide for cooking your favourite meat.

Before you get started on cooking the perfect meat, here are some handy tips for preparing your meal and gathering the proper materials:

• Before cooking but after they have been prepared and had any stuffing added, all roasts or birds need to be weighed.
• Season the meat, brush with a little oil if it's very lean, then put it on a rack to allow fat to drip, and air to circulate freely.
• The meat can be loosely wrapped in foil to stop it from drying out, but always remove foil for the last 30 minutes of cooking to allow the surface of the meat to brown.
• A meat thermometer is a handy tester. Insert it into the thickest part of the meat, making sure it doesn't touch either bone or the roasting tin.

Meat cooking times & temperature

Cooking times below are from when the oven is pre-heated.

BEEF AND LAMB 180°C (350°F)

• Rare:  35 mins/kg (2lb) + 15 min 60°C (140°F)
• Medium:  45 mins/kg (2lb) + 20 min 71°C (160°F)
• Well done:  55 mins/kg (2lb) + 25 min 80°C (175°F)
• Cook at 220°C (425°F) for the first 20 minutes to brown. The rarer the meat the more it will "give" when pressed.

Meat cooking times & temperature

Cooking times below are from when the oven is pre-heated.

PORK 200°C (400°F)

• 55 mins/kg (2lb)75°C (165°F)
• Must be well cooked all through.
• For good crackling, score the skin with deep parallel cuts.
• Cook for last 15-20 minutes at 220°C (425°F).

Meat cooking times & temperature

Cooking times below are from when the oven is pre-heated.

CHICKEN 200°C (400°F)

• 35-45 mins/kg (2lb)+ 15-20 mins 71°C (160°F)
• Baste often.
• When the thickest part is pricked, the juices should run clear.

Meat cooking times & temperature

Cooking times below are from when the oven is pre-heated.

TURKEY 180°C (350°F)

• 45 mins/kg (2lb) + 20 mins 71°C (160°F)
• Baste often.
• When the thickest part is pricked, the juices should run clear.

• For roasts off the bone add five minutes per 450 grams (one pound), plus five minutes overall.
• Bring meat to room temperature before roasting.
• Ensure that the surface of the meat is completely dry.
• When the cooking time is up, stand the roast on a warm serving platter in a warm place for at least 15 minutes before carving. This allows the fibres of the meat to firm up, making it easier to carve.

So there's your guide to roasting the perfect piece of meat. Now it's time to invite a few friends over and cook up your favourite meal!

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