Cooking & Sizing Information

It can be difficult to work out how big you need a piece of meat to be so we suggest using the following calculation.

For a Boneless Joint you should allow 250 grams per person plus 500g for cooking.
For a Bone In Joint you should allow 500 grams per person plus 500g for cooking.

Don’t forget to add a bit more on if you’d like leftovers too!

Roasting Beef or Lamb doesn’t need to be complicated. If you have been looking for the right cooking times, then look no further.  Here are your essential roasting tips as well as the all-important oven roasting times. We suggest you weigh your raw joint first then calculate the cooking time using the information below to ensure your roast is cooked to your liking:

Beef Joints such as Rib, Topside & Sirloin
Rare: 20mins per 450g +20 mins – Internal temp approx 60°C
Medium: 25mins per 450g +25 mins – Internal temp approx 70°C
Well-done: 30mins per 450g +30 mins – Internal temp approx 80°C

Lamb Joints such as Leg, Shoulder & Rack
Medium: 25mins per 450g +25 mins – Internal temp. 70-75°C
Well-done: 30mins per 450g +30 mins – Internal temp. approx 75-80°C

Chicken & Poultry
25mins per 450g + 20 mins – Internal temp. 74°C

Our Golden Rule is that you must rest the meat after cooking. Place the meat on the side and cover loosely with foil, this will allow the all-important juices to release  – great to add to the gravy – and the meat will become more tender. The time taken to rest will depend on the size, a roast is best rested for 10 to 20 minutes before carving. Steaks or chops should stand for 5 minutes before serving.