Cooking your meat
Oven Temperature
Cooking Time
Resting Time
Beef (up to 2.75kg) Rare
200 o C / Gas Mark 6 200 o C / Gas Mark 6 200 o C / Gas Mark 6 200 o C / Gas Mark 6 200 o C / Gas Mark 6 200 o C / Gas Mark 6
15 mins per 450g plus 15 mins 20 mins per 450g plus 20 mins 25 mins per 450g plus 20 mins 20 mins per 450g plus 20 mins 18 mins per 450g plus 20 mins 15 mins per 450g plus 20 mins
30 mins 30 mins 30 mins
Medium
Well Done Turkey Up to 4.5kg 4.5kg - 6.75kg 6.75kg - 9kg
1 hour 30 mins 1 hour 30 mins
2 hours
Veal
200 o C / Gas Mark 6
25 mins per 450g plus 25 mins
30 mins
Duck
200 o C / Gas Mark 6
20 mins per 500g plus 20 mins
30 mins
Goose
180 o C / Gas Mark 5
15 mins per 450g plus 20 mins
30 mins
Chicken
180 o C / Gas Mark 5
20 mins per 450g plus 20 mins
30 mins
Pork
200 o C / Gas Mark 6 for 30 mins, then 160 o C / Gas Mark 4
35 mins per 500g plus 35 mins
30 mins
Lamb
150 o C / Gas Mark 3
40 mins per 500g plus 40 mins
30 mins
Wild Boar
160 o C / Gas Mark 4
40 mins per kg
20 mins
The optimum time and temperature varies by individual ovens - these are guidelines only. Please ensure all meat is cooked thoroughly before serving.
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