TYPE OF MEAT
TEMPERATURE
TIMING per 500g (1 lb)
BEEF ON THE BONE
180
o
C
RARE 10 mins + 10 mins over
SIRLOIN
MED 12 mins over
FORE RIB
WELL DONE 20 mins + 20 mins over
BEEF BONED AND ROLLED
180
o
C
RARE 12 mins + 12 mins over
TOPSIDE
TOP RUMP
MED 15 mins + 15 mins over
FILLET
WELL DONE 20 mins + 20 mins over
ROLLED RIB
PORK ON THE BONE
180
o
C
25 mins + 25 mins over
SHOULDER
LOIN
LEG
PORK BONED AND ROLLED
180
o
C
30 mins + 30 mins over
SHOULDER
LOIN
LEG
LAMB ON THE BONE
180
o
C
MED 20 mins + 20 mins over
CROWN
WELL DONE 25 mins + 25 mins over
GUARD OF HONOUR
LEG
BEST END
LOIN
LAMB BONED AND ROLLED
180
o
C
MED 25 mins + 25 mins over
WELL DONE 30 mins + 30 mins over
VEAL BONED AND ROLLED
180
o
C
MED 20 mins + 20 mins over
TOPSIDE
WELL DONE 25 mins + 25 mins over
SHOULDER
FILLET
VENISON ON THE BONE
180
o
C
RARE 12 mins + 12 mins over
HAUNCH (LEG)
MED 15 mins + 15 mins over
SADDLE
WELL DONE 20 mins + 20 mins over
RABBIT/HARE
180
o
C
Up to 1 kg (2 lb): 45 - 60 mins
Up to 2 kg (4 1/2 lb): 60 - 90 mins
CHICKEN
190
o
C
20 mins + 20 mins over
TURKEY
160
o
C
3.6 - 4.5 kg (8 - 10 lb)
3 1/2 - 3 3/4 hrs
4.9 - 5.4 kg (11 - 12 lb)
3 3/4 - 4 hrs
5.4 - 6.3 kg (12 - 14 lb)
4 - 4 1/2
6.3 - 7.2 kg (14 - 16 lb)
4 1/4 - 4 1/2 hrs
7.2 - 8.1 kg (16 - 18 lb)
4 1/2 - 4 3/4 hrs
8.1 - 9 kg (18 - 20 lb)
4 3/4 - 5 hrs
DUCK
200
o
C
MED 25 mins + 25 mins over
WELL DONE 30 mins + 30 mins over
GOOSE
180
o
C
20 mins + 20 mins over
PHEASANT
200
o
C
50 - 60 mins total cooking
GROUSE
220
o
C
30 - 45 mins total cooking
PARTRIDGE
220
o
C
45 mins total cooking
12
