Meat Cooking Times

Beef , Lamb & Pork

Roast Beef Joint

Roast Beef

When cooking a joint of Beef it is important to let the meat rest at room temperature for at least an hour before cooking. 

How do you want it cooked

There are a few choices here, you can go with Medium-Rare, Medium, Medium-well or Well Done.

By far the best way to get your joint cooked perfectly is to use a meat cooking probe, these can be expensive but worth the cost if you cook a lot.

  • Med-Rare      54.4 C to 57.2 C
  • Medium         60 C to 62.8 C
  • Med-Well      65.5 C to 68.3 C
  • Well Done     71.1 C and above

 Going on time

Calculate your cooking time on 500 g (Half a kilo of meat)

Medium-Rare :

          Cook the joint @180c for 20 minutes per 500g plus 20 minutes

Medium : 

          Cook the joint @ 180c for 25 minutes plus 20 minutes per 500g

Medium-Well :

          Cook the joint @180c for 30 minutes per 500g , plus 20 minutes

Well Done : 

          Cook the joint @180c for 35 minutes per 500g, plus 20 minutes.

Roast Leg of Lamb

Roast Leg of Lamb

Cooking Lamb correctly can be tricky, I seal the leg in a griddle pan before putting it in the oven. Lamb can alsobe cooked from Medium-Rare to Well Done, I like mine medium but if you like yours cooked for longer here are the timings.

How do you want it cooked

These times are based on weight and the Leg of Lamb, Half Leg or Full Leg.

Using a Meat Cooking Probe : 

  • Medium     60 C to 62.8 C
  • Med-Well    65 C to 68 C
  • Well Done   71 C and above

Going on time

These times are calculated on a 500 g joint of meat.

Medium :

          Cook the Leg @150 C for 25 minutes per 500g plus 25 minutes

Well Done :

          Cook the leg @150 C for 35 minutes per 500g plus 35 minutes.

Roast Shoulder of Pork

Cooking Pork is a bit like cooking Chicken or Turkey as it is a white meat it has to be fully cooked and can't be Medium-Rare or even Medium, it has to be cooked.

This makes the cooking times a bit easier as there is only one rule. 

If you like pork crackling 

Calculate the cooking times based on 500 g of Pork.

Season the pork with salt before putting it in the oven. 

Cook the Pork for 20 minutes @220 C then reduce the temperature to 180 C.

Continue cooking the joint for 35 minutes per 500 g

Remove the joint from the oven and cut the string from the bottom, as you remove the string the rind (Crackling) should come off with it. If not then slice it from the joint before wrapping it it Foil.

Leave the meat to rest for 30 minutes before slicing.