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  Raising The Standard  

Roasting Times For Meat


These roasting times are approximate.

It is always well worth buying the best quality meat you can afford, particularly if the roast is for a special occasion.
A good local butcher like Montgomery's will be able to provide you with meat of good provenance
that has been properly hung (where appropriate) and prepared.

No roast is complete without a nice bottle of wine!




Roast Beef / Roast Lamb /
Roast Venison

Medium to large joints - up to 5Kg (11Lb)

Preheat oven to 220°C (Gas Mark 7).

Roast for 30 minutes at 220°C (Gas Mark 7).

Reduce oven temperature to 160 °C (Gas Mark 3) and continue to roast for:
Rare - 20 minutes per Kg (9 minutes per pound)
Medium - 30 minutes per Kg (14 minutes per pound)
Well Done - 40 minutes per Kg (18 minutes per pound)

Remove the joint from the oven and rest for 20-30 minutes before carving.

Very large joints - above 5Kg (11Lb)

Preheat oven to 220°C (Gas Mark 7).

Roast for 40 minutes at 220°C (Gas Mark 7).

Reduce oven temperature to 160 °C (Gas Mark 3) and continue to roast for:
Rare - 18 minutes per Kg (8 minutes per pound)
Medium - 24 minutes per Kg (11 minutes per pound)
Well Done - 36 minutes per Kg (16 minutes per pound)

Remove the joint from the oven and rest for 30 minutes before carving.


Roast Pork

Preheat oven to 220°C (Gas Mark 7).

Roast for 30 minutes at 220°C (Gas Mark 7).

Reduce oven temperature to 160 °C (Gas Mark 3) and continue to roast for 50 minutes per Kg (23 minutes per pound)

Remove the joint from the oven and check that juices run clear.

Rest for 20-30 minutes before carving.


Roast Chicken

Preheat oven to 210°C (Gas Mark 6).

Roast for 20 minutes at 210°C (Gas Mark 6).

Reduce oven temperature to 180 °C (Gas Mark4) and continue to roast for 45 minutes (small chicken) to 70 minutes (large chicken)

Remove the joint from the oven and check that juices run clear

Rest for 20 minutes before carving.


Roast Turkey

Preheat oven to 220°C (Gas Mark 7).

Roast for 20 minutes at 230°C (Gas Mark 7).

Reduce oven temperature to 180 °C (Gas Mark4) and continue to roast for 100 minutes (small turkey) to 200 minutes (large turkey)

Remove the joint from the oven and check that juices run clear

Rest for 20-30 minutes before carving.


Roast Pheasant

Preheat oven to 220°C (Gas Mark 7).

Roast for 20 minutes at 220°C (Gas Mark 7).

Reduce oven temperature to 180 °C (Gas Mark4) and continue to roast for 30-40 minutes.

Remove the joint from the oven and rest for 10 minutes before carving.


Roast Duck
Farmed Duck

Preheat oven to 220°C (Gas Mark 7).

Roast for 20 minutes at 220°C (Gas Mark 7).

Reduce oven temperature to 180 °C (Gas Mark4) and continue to roast for 60-90 minutes.

Remove the joint from the oven and rest for 15 minutes before carving.


Mallard Duck

Preheat oven to 220°C (Gas Mark 7).

Roast for 20 minutes at 220°C (Gas Mark 7).

Reduce oven temperature to 180 °C (Gas Mark4) and continue to roast for 35-45 minutes.

Remove the joint from the oven and rest for 10 minutes before carving.


Roast Grouse

Preheat oven to 220°C (Gas Mark 7).

Roast for 20 minutes at 220°C (Gas Mark 7).

Reduce oven temperature to 180 °C (Gas Mark4) and continue to roast for 20-30 minutes.

Remove the joint from the oven and rest for 10 minutes before carving.


Roast Goose

Preheat oven to 220°C (Gas Mark 7).

Roast for 20 minutes at 220°C (Gas Mark 7).

Reduce oven temperature to 180 °C (Gas Mark4) and continue to roast for 70-120 minutes.

Remove the joint from the oven and rest for 20-30 minutes before carving.






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