This is a pretty generic guide on how to roast most joints, such as topside, legs of lamb, pork loin etc. There will be some exceptions where the shape of the joint is more important than the weight. For example a 2kg long thinner roast might suffer being cooked for the same amount of time as a short chunky piece weighing the same. Always ask if you're unsure, we can help!
Check out the Slow Cook Method too, it'll change the way you cook!
We recommend that you remove your meat joint from the refrigerator about 30 minutes before cooking, allowing it to adjust to room temperature. For our beef and lamb joints, you should pre-heat the oven to 180°C (350°F) Gas mark 4 and roast for:
15 minutes per lb/450g plus another 15 minutes for rare
20 minutes per lb/450g plus another 20 minutes for medium
25 minutes per lb/450g plus another 25 minutes for well done
Chicken and pork joints should be cooked to the medium or well done standard. If you would like crispy crackling on your pork joint, we recommend you pre-heat the oven to the hottest setting, rub a little salt, pepper and olive oil on the skin and pop the joint in the oven. After about 10 minutes or so, the crackling will be bubbling and you can then adjust the oven to the correct cooking temperature.
When the joint is ready, it is important that you allow it to stand for 10-15 minutes before carving. This allows the meat to relax, increasing the flavour and tenderness.
For the perfect roast duck or goose, we recommend you roast the goose on a rack to allow the fat to drip away from the bird. You can stuff the cavity with stuffing or some whole fruits and herbs for added flavour, but take care to allow some room for the air to circulate within the cavity. Season with salt and pepper and a little olive oil and baste the bird at regular intervals during cooking. Also, don't forget drain the fat from the tray after basting and use it for the potatoes and vegetables!