Meat
Beef
Chicken
Duck
Goose
Lamb
Pork
Turkey
Venison
Temperature
180oc for the whole cooking time
200oc For the first 20 minutes then 160oc for the remainder
220oc for the first 20 minutes then 180oc for the remainder
220oc for the first 20 minutes then 160oc for the remainder
180oc for the whole cooking time
200oc for the first 20 minutes then 180oc for the remainder
200oc for the first 20 minutes then 160 for the remainder
180oc for the whole cooking time
This Table is intended as a guide only
Hints & Tips
The best way to check if your roast is done is by using a thermometer probe the meat in several different places aiming for the thickest part to get an accurate reading.
It is doubly important to check that poultry is cooked through. Always check twice in different areas of the bird and always take the lowest reading. If you find it is not cooked to the correct temperature, return it to the oven for longer.
Beef, Lamb & Venison
Pork
Chicken, Duck, Goose & Turkey
Centre Temperature
(Rare) 52oc
(Medium) 60oc
(Well done) 75-80oc
75-80oc
75-80oc
Resting
To make sure you get the perfect juicy roast, leave the joint to rest on a platter so the juices get a chance to settle and run back into the meat. Cover with foil to stop the heat escaping. Leave for 10 mins for a small joint, 20-30 mins for larger ones.