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ROASTING CHART
INTERNAL TEMPERATURES –
Rare : 50-60°C; Medium : 60-70°C; Well done : 70-80°C
MEAT
Beef
Beef, boned
Mutton and Lamb
Pork and Veal
Ham
Chicken
Turkey and Goose
Duck
Pheasant
Rabbit
The roasting temperatures and times given in the chart should be adequate for most joints, but slight adjustments
may be required to allow for personal requirements and the shape and texture of the meat. However, lower
temperatures and longer cooking times are recommended for less tender cuts or larger joints. If you cover the
food with foil or lid allow an extra 10-15 minutes for each ½kg (1lb)
Gas Mark
COOKING TIME
20-35 minutes per ½kg (1lb)
5
and 20-35 minutes over
5
25-35 minutes per ½kg (1lb)
and 25-35 minutes over
5
25-35 minutes per ½kg (1lb)
and 25-35 minutes over
5
30-40 minutes per ½kg (1lb)
and 30-40 minutes over
5
30-40 minutes per ½kg (1lb)
and 30-40 minutes over
5
20-25 minutes per ½kg (1lb)
and 20 minutes over
5
20-25 minutes per ½kg (1lb) up to
3½kg (7lb) then 10 minutes per
½kg (1lb) over 3½kg (7lb)
5
25-35 minutes per ½kg (1lb)
and 25-30 minutes over
5
35-40 minutes per ½kg (1lb)
and 35-40 minutes over
5
20 minutes per ½kg (1lb)
and 20 minutes over
16
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