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Meat and Poultry, Roasting Times

Beef: Cook @ 218°/425°/Gas 7

On the bone: 20 minutes per lb. + 20 minutes  

Off the bone: 25 " " + 25 "

Boiled Beef needs 20 minutes per lb + 20 minutes; Salt Beef 25 + 25

Meat Thermometer: Rare 140°F/60°C Medium160°F/70°C Well Done 170°F/80°C

Veal:

On the bone: 25 minutes per lb. + 25 minutes

Off the bone: 30 " " + 30 minutes

Boiled/Poached Veal needs 20 minutes per lb + 20 minutes

Meat Thermometer: 170°F/80°C

Lamb & Mutton:

On the bone: 20 minutes per lb. + 20 minutes

Off the bone: 25 minutes per lb. + 25 minutes

Boiled/Poached Mutton 20 minutes per lb. + 20 minutes

Meat Thermometer: Medium 160°/70°C

Pork:

On the bone: 25 minutes per lb. + 25 minutes

Off the bone: 25 minutes per lb. + 25 minutes

Boiled/Poached Pork 20 minutes per lb. + 20 minutes

Meat Thermometer: 170°F/80°C

Bacon & Gammon - boiled/poached:

On the bone: 25 minutes per lb. + 25 minutes

Off the bone: 25 minutes per lb. + 25 minutes

Meat Thermometer: 160°C/70°C

Chicken:  Roast @ 375°F/190°C/Gas 5

Up to 4lbs/1.8 kilos 20 minutes per lb. + 20 minutes

Over 4lbs/1.8 kilos 25 minutes per lb. + 25 minutes

Ensure that no pink juices run when a sharp knife is inserted into the thickest part of the thigh.

Capon:  Roast @ 325°C/162°C/Gas 3

30 minutes per lb + 25 minutes

Ensure that no pink juices run when a sharp knife is inserted into the thickest part of the thigh.

Turkey:  Roast @ 325°F/162°C/Mark 3

6 - 8 lbs: 3 - 3½ hours

8 - 10lbs 3½ - 3hours, 45 minutes

10 - 14 lbs 3 hours, 45 minutes - 4¼ hours

14 - 18 lbs 4¼ hours - 4 hours, 45 minutes

18 - 20 lbs 4 hours, 45 minutes - 5¼ hours

20 - 24 lbs 5¼ hours - 6 hours

Ensure that no pink juices run when a sharp knife is inserted into the thickest part of the thigh.

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