Roasting Meat
Meat is generally roasted using one of two methods: slow-roasting at a relatively low temperature or quick-roasting at a higher temperature. The finer cuts of meat such as sirloin tend to respond better when roasted at a high temperature, as this leaves them crispy on the outside and a tender rosy-pink within. The coarser cuts, such as thick ribs, become more tender and juicy if roasted slowly.
Cooking Method
Place the meat in a shallow open tin, either fat side up on a rack or fat side down straight into the tin. Do not add salt until after roasting unless you are cooking pork, in which case the skin should be rubbed with coarse salt or oil (olive or vegetable) to create tasty pork crackling.
If roasting a lean cut, rub the meat with lard or dripping, otherwise simply place into the centre of the pre-heated oven. As the meat cooks, baste it with hot fat or the pan juices to help prevent it from drying out.
Meat should be left to rest in a warm place for about 15-20 minutes after it is removed from the oven in order to let the muscle fibres relax, making it more tender and easier to carve.
Cooking Times
The following table shows the approximate cooking times for meat, for either quick roasting (220°C/425°F/Gas Mk 7) or slow-roasting (180°C/350°F/Gas Mk 4).
| Meat | Cut | Quick Roasting | Slow Roasting |
| Beef | On the bone | 15 mins/lb + 15 mins extra | 20 mins/lb + 20 mins extra |
| Off the bone | 20 mins/lb + 20 mins extra | 30 mins/lb + 30 mins extra | |
| Veal | On the bone | 25 mins/lb + 25 mins extra | 35 mins/lb + 35 mins extra |
| Off the bone | 30 mins/lb + 30 mins extra | 40 mins/lb + 40 mins extra | |
| Lamb | On the bone | 20 mins/lb + 20 mins extra | 25 mins/lb + 25 mins extra |
| Off the bone | 25 mins/lb + 25 mins extra | 35 mins/lb + 35 mins extra | |
| Pork | On the bone | 25 mins/lb + 25 mins extra | - |
| Off the bone* | - |
35 mins/lb + 35 mins extra |
* Note that pork off the bone should be slow roasted at a higher temperature than normal - 190°C/375°F/Gas Mk 5).
These meat roasting times are only a guide; the thickness and shape of the joint will affect the length of cooking it needs, as will the efficiency of your oven; if you have a fan oven, you should lower the oven temperature by 20°C/40°F.
The roasting times will also depend on how well done you like your meat. The most accurate way to test if meat is cooked to your liking is to use a meat thermometer. Insert the thermometer into the thickest part of the joint, making sure that it does not touch a bone - take the meat out of the oven when the internal temperature has reached 5-10 °F below the final desired temperature (see table below). The meat will continue to cook during its resting period, and the temperature will continue to rise 5 or 10 degrees, reaching the proper doneness.
| Meat | Rare | Medium | Well Done |
|---|---|---|---|
| Beef | 63°C/145°F | 70°C/160°F | 80°C/175°F |
| Veal | - | - | 75°C/170°F |
| Lamb | - | 70°C/160°F | 75°C/170°F |
| Pork | - | - | 80°C/175°F |
Traditional guidelines state that beef and lamb cooked very rare, rare, or medium rare should have an internal temperature ranging between 45-60°C (115-140°F). However, with increased concern over bacteria that may be present in the internal portions of meat , current recommendations are to cook beef and lamb to a internal temperature of no less than 63°C (145°F).
