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Roasting Tips & Cooking times

General Hints

Use a trivet in a roasting tin, placing the joint with the largest cut surface exposed, and any fat on the top. The joint is often moister if cooked in foil or covered with a lid. For covered roasting, add 5 minutes per pound to the roasting times. Uncover for last 5-10 minutes. For pork crackling, dry the skin, rub with oil and add a little salt.

Organic meat can be denser than conventional, and you may therefore need to cook our meat for slightly longer than intensively produced meat.

"I shall first acquaint you with those proper Terms that are used by the curious in the Art of Carving.
In cutting up small birds it is proper to say thigh them, as thigh that Woodcock, thigh that Pigeon: but as to others say, mince that Plover, wing that Quail, and wing that Partridge, allay that Pheasant, untack that Curlew, unjoint that Bittern, disfigure that Peacock, display that Crane, dismember that Heron, unbrace that Mallard, frust that Chicken, spoil that Hen, sawce that Capon, lift that Swan, reer that Goose, tire that Egg: As to Flesh of Beasts, unlace that Coney, break that Deer, leach that Brawn,: for Fish, chine that Salmon, string that Lamprey, splat that Pike, sawce that Palice, and tawce that Tench, splay that Bream, side that Haddock, tush that Barbel, culpon that Trout, transom that Eel, tranch that Sturgeon, tame that Crab, barb that Lobster, etc.."

Hannah Woolley, The Compleat Maidservant, or Young Maiden's Tutor - 1685

Suggested cooking times and temperatures

Unless otherwise suggested below, preheat the oven to gas mark 4 to 5, 180oC, 350oF. Fan ovens may be different - check with the instruction book of the cooker. Before cooking, note the weight of the joint from the label on the pack. Then look up the type of joint and how you want it cooked from the table below. The table gives the time for each pound of meat together with an extra period of time. (e.g. You have a 4 lb joint which, from the table, requires 20 minutes per lb plus 20 minutes. So, your 4lb joint would need 4 x 20 minutes, plus 20 minutes, or 1 hour 40 minutes.). Small joints (under 2.5 lbs) may need 5 mins/lb extra cooking time.

To convert from kg to lbs, use our conversion table (click here)

  Degree of cooking required Minutes  per pound (kg)of meat + extra mins. Oven temperature

Gas   oC   oF

Other Suggestions
Chicken  

20/lb (45/kg)
+20 mins

4-5 180 350  
Beef Rare


Medium



Well done

20/lb (45/kg)
+20 mins

25/lb (55/kg)
+20 mins

30/lb (66/kg)
+30 mins

4-5 180 350


4-5 180 350

4-5 180 350

 
Pork Medium


Well done

30/lb (66/kg)
+30 mins

35/lb (77/kg)
+35 mins

4-5 180 350


4-5 180 350

 
Lamb Medium


Well done

25/lb (55/kg)
+25 mins

30/lb (66/kg)
+30 mins

4-5 180 350


4-5 180 350

 
Mutton

Method 1



Method 2

40-45/lb (88-99/kg)

First 15 mins, then 25-30/lb (55-66/kg)

4 180 350




10 250 500

4 180 350

Cook very slowly for best results
Wild Venison May be marinated 15-20/lb (33-44/kg) 8 230 450 Baste before & during cooking
Wild Boar Marinate 2 to 8 hours before cooking.

10 minutes, then 15 -20 mins/lb (33-44/kg)

7 220 425



6 200 400

 


Ducks and Geese

Our birds are full of natural flavour and cook beautifully. We suggest you prick the skin, and rub in a little salt. A few herbs and a pricked lemon stuffed into the bird works wonders. Cook in a preheated to 200 c for the first hour, then the remainder of the cooking time at 180 c, which depends on the weight of the bird. Don’t forget that the fat that runs off makes the best roast potatoes.