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Roasting Tips & Cooking Times

Graig Farm wants to make everything as easy as possible for our customers from the ordering and delivery process, right through to cooking our produce which is why we have come up with the following information. 

We also know that some people tend to worry about cooking their meat or should we say undercooking and overcooking! 

Well here are some guidelines to help make the process stress free and enjoyable!

  • The first thing we recommend that we are certain most people don't do, is to bring the meat out of the fridge to allow it to rise to room temperature, 15 - 30 minutes (depending on the joint size) prior to cooking. Why do this? The easiest explanation is you want the middle of the joint to be a similar temperature to the outside, this allows it to cook more evenly from the outside to the centre. For very large joints you may need slightly longer than 30 minutes.
  • Alway baste your meat during the cooking process. You can never really baste it enough and by doing this you are allowing meat juices to go back into the joint, stopping it from drying out and making it moist, succulent and tender.
  • How do you tell if your meat is cooked to your liking? There are a few ways different to do this. The easiest way has to be a meat thermometer, especially if roasting is something new to you. Simply probe the meat in the thickest part to check that it is cooked. Another way to check if your roast is done is to use a metal skewer. As with the probe, skewer the meat in the thickest part. Carefully touch the skewer, if it's cool, your meat is rare, if warm, it's medium and if hot it's well done (be careful with this process!). With this you can also see what colour the juices run. If they are red, then you know your meat isn't cooked. Chefs often use the touch test to see the texture of the meat, although this does work we feel it's not an easy way to be sure how well your joint is cooked, so we don't recommend it unless you are experienced.
  • Lastly, but one of the most important tips we can give, is to let your meat rest once it's cooked. Often people take their roast out of the oven and carve it a few minutes later, this is not long enough and the meat can be slightly tough. The meat needs to relax in it's own juices after cooking, this can improve the taste and definitely make it more tender. Wrapping your meat in foil and leaving 20-30 minutes prior to carving will be absolutely fine. 
  • See below our estimated cooking times and temperatures (it is also important to point out that meat will continue to cook after it is taken out of the oven) be aware of this and take it out just before it reaches the required temperature

Suggested cooking times and temperatures

  Oven Temp Rare Medium Well Done
Beef  Gas 4-5, 180°C/350ºF

20 mins per 450g (1lb) +20 mins

approx probe temp 60ºC

25 mnis per 450g (1lb) +20 mins

approx probe temp


30 mins per 450g (1lb) +20 mins

approx probe temp


Lamb Gas 4-5, 180°C/350°F

25 mins per 450g (1lb) +25 mins

approx probe temp


 30 mins per 450g (1lb) +20 mins

approx probe temp



Gas 4-5,


30 mins per 450g (1lb) +30 mins

approx probe temp


 35 mins per 450g (1lb) +20 mins

approx probe temp


Poultry Gas 4-5 180°C/350°F

20 mins per 450g (1lb) +20 mins

probe temp in thigh & breast at least




Wild Boar

Gas 4-5 180°C/350°F

20 mins per 450g (1lb)

approx probe temp


25 mins per 450g (1lb)

approx probe temp



More Tips

If covering your joint with foil, add 5 more minutes per 450g to the cooking time.

The above cooking times are guidelines only and as we know all ovens are slightly different. 

Anyone that is still slightly apprehensive about cooking their joint, we have one other method that is 100% fool proof and guarantees great results.

The above cooking times are fairly short, and temperature is quite high, if done accurately will produce great results, but some of these times may need slightly adjusting for joints that may need slower cooking.

The only way fully guarantee a great roasting result is to cook your joint low and slow! 

Low & Slow Method

So how do you do this? Simply set your oven to between 80-85°C/180°F and cook your joint for 6-8 hours or even longer. If it's a lunchtime roast you require why not put it in the oven prior to going to bed to cook overnight. Just prior to your meat being fully cooked, remove from the oven, increase the temperature to full power, once the oven reaches this temperature return the meat to brown. Keep an eye on it as so as to not let it burn, you can then reduce the temperature back down to low until you are ready to remove from the oven. Again allow plenty of time for it to rest before carving. 

Yes it's that easy! The reason this works so well is cooking at higher temperatures can end up taking the moisture out of the meat. As long as the temperature is under 100°C  moisture will not evaporate and you are left with a very tender, succulent joint. Also certain cuts of meats contain more connective tissue known as collegen. Low and slow cooking allows these tissues to break down and dissolve, leaving behind fantastic flavours. This form of cooking will work for any cut of meat including poultry.

Want a little extra flavour?

We know the flavour of our meat is always great by just seasoning with salt and pepper but if you did want to enhance the flavours even more, give our added extras a try!

Beef - Season with salt & pepper as per usual, then mix together some Horseradish with English or a Wholegrain Mustard and smother the roast. The juices left in the roasting tin are sure to take your gravy to another level!

Lamb - Using a knife or skewer, make several piercings in your joint, add some sprigs of rosemary and thyme to the holes, you can also add some cloves of garlic for even more flavour. We recommend covering with foil after 30 mins so as not to burn the herbs and garlic. 

 Pork - Make sure the skin is scored with a sharp knife and it's also dry. Rub in some oil and salt making sure to get it in the score mare marks. Do not baste the pork joint and you will end up with perfect crackling.