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Roasting Time Calculator

1. Choose a cooking method. Although people talk about fast and slow roasts, the oven temperature does not affect the cooking time. However a "fast" roast (i.e. a higher oven temperature) will brown and dry out the outside of the roast more. Hence a high temperature for small joints cooked rare, low oven temperature for joints that will have a long cooking.

FAST ROAST Beef Fillet, Rack of Lamb NORMAL ROAST Wing or Fore Rib, Topside, Pork Leg or Spare Rib, Leg of Lamb SLOWER ROAST Silverside, Backrib, Shoulder of Lamb, large joints. N.B. For really slow roasts of belly pork or similar, see individual recipes

2. Enter the weight:

Kilogrammes Pounds

3. Choose how well done.

RARE Good for sirloin, trimmed rack of lamb MEDIUM Good for topside, leg of lamb WELL DONE Good for most pork, leg of lamb VERY WELL DONE Good for pork spare rib joint, shoulder of lamb

Roast For at

Followed By at

Take the joint out when a meat thermometer reads

N.B. For fan ovens, reduce oven temperature by 10° C.

Rest for 20 mins.

Using these times and temperatures should give you a pretty good result, but calculated roasting times can not take into account different shapes of joints, how cold the meat was when it went into the oven, or whether your oven temperature is actaully what it says on the dial.

For this reason a meat thermometer really is useful. Any cook shop stocks them, but if you get one with a wire so that it can be left in and read without opening the oven, it saves hassle. We got ours from Lakeland