Traditional roasting oven Roasting times Perfect for medium to large joints Roasting in a hot oven is the traditional way to cook large joints of meat. It is a very easy way to cook a nourishing and satisfying meal for a large number of people. This method is suitable for any of the better quality, naturally tender cuts of meat weighing 950g or more. It is not suitable for humbler joints which need to be roasted with liquids for a longer period of time to encourage them to become tender. FOR ALL MEATS: Meat 1. Prepare the joint 2. Preheat the oven Before cooking, remove the defrosted meat from its packaging and pat dry with kitchen paper. Allow the meat to “bloom” and come to room temperature well in advance or for at least 30 minutes before cooking. This is essential to help the meat cook evenly. Tip: Plan ahead – take your joint out of the freezer to defrost two or three nights before cooking. Preheat the oven to the required temperature (see table opposite). Starting with a very hot oven helps to seal the joint to prevent juices escaping. Then the temperature is reduced to cook it evenly all the way through. Season the joint generously with salt and pepper just before cooking. Tip: Season at the last minute, otherwise the salt will draw out the juice and dry your meat. Beef (rare) Beef (medium) Beef (well done) Lamb (medium) Lamb (well done) Veal (medium) Veal (well done) Pork 1. Preheat conventional oven to 250ºC/475ºF/Gas 9 2. Sear meat for 15 minutes in oven 3. Reduce oven temperature and add cooking time below After searing reduce oven temperature to Roasting time per 450g (lb) in minutes Donald Russell recommended internal temperature of meat 190ºC/375ºF/Gas 5 190ºC/375ºF/Gas 5 190ºC/375ºF/Gas 5 180ºC/360ºF/Gas 4 190ºC/375ºF/Gas 5 190ºC/375ºF/Gas 5 190ºC/375ºF/Gas 5 180ºC/360ºF/Gas 4 10 - 12 14 - 16 20 - 22 12 - 15 18 - 20 14 - 16 20 - 22 25 - 30 45 - 47ºC/113 - 117ºF 55 - 60ºC/131 - 140ºF 65 - 70ºC/149 - 158ºF 55 - 60ºC/131 - 140ºF 65 - 70ºC/149 - 158ºF 55 - 60ºC/131 - 140ºF 65 - 70ºC/149 - 158ºF 72 - 75ºC/162 - 167ºF Please Note: The times stated in our guidelines relate to a conventional oven. If you have a fan oven and are unable to turn the fan off, we advise reducing the suggested temperature by 15-25ºC. Please refer to the manufacturer’s handbook as recommendations may vary. Aga oven roasting times Meat Position in oven 16 3. Cook to your liking 4. Rest your joint 5. Carving Cook the meat for the recommended time (see table opposite), and/or use a digital meat thermometer. A large joint will continue to rise in temperature by a further 3-5ºC after it is removed from the oven. Be careful not to overcook, as this will make the meat dry and tough. Tip: Meat thermometers are so easy to use and take all the guess-work out of roasting. Once your joint is cooked to your liking it is important to rest it. Place it on a board or platter, cover with foil, then leave in a warm place for at least 20 minutes. Resting is just as important as cooking, as it allows the meat to become warm, moist and tender all the way through. Tip: You can rest large joints for up to 60 minutes in a warm oven (see page 47). For carving we recommend a large wooden carving board. Ensure your carving knife is very sharp as it makes it so much easier to carve neat, even slices. Carve the meat across the grain into slices approximately ½cm (¼”) or more thick and arrange on a serving dish or individual plates. Tip: Put a non-slip mat or wet tea towel underneath your carving board to help prevent it slipping. For further help and advice call 01467 629666 Roasting time per 450g (lb) in minutes Beef (medium rare - on the bone) Lowest set of rungs 12 Beef (medium rare - off the bone) Lamb (pink) Lamb (well done) Pork Lowest set of rungs Lowest set of rungs Lowest set of rungs Top of oven 15 15 20 25 Joints suitable for roasting Beef Lamb Veal 5-Bone Rib of Beef Leg of Lamb Veal 2-Bone Rib 2-Bone Rib of Beef Boneless Leg of Lamb Veal 4-Bone Rib Ribeye Roast Whole Shoulder of Lamb Rolled Belly of Veal Ribeye Roll Sirloin Roast (2kg) Centre-cut Fillet Log Tafelspitz Beef Back Ribs Silverside Roast Pork Pork Belly Pork Shoulder Roast Pork Shoulder with Crackling Pork Shoulder Mini Roasts with Crackling (500g/1kg) Stuffed Pork Shoulder Mini Roast (600g) Pork Loin Roast (950g) Pork Rib Roasts with Crackling (750g /1.5kg) Pork Hough For more information visit donaldrussell.com 17