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.