Home » Consumer Information » Whats Cooking » Cooking Guidelines For Meat » Pot Roasting

POT ROASTING

Boned and rolled joints are particularly good for pot roasting. The meat is traditionally browned, before being cooked on the hob or in a lidded dish in the oven.

Suitable Cuts
Beef: Brisket, Silverside, Thick Rib, Thin Rib.
Lamb: Shoulder, Breast, Middle Neck.

Tips
Trim off any excess fat on the joint before cooking. Vegetables, herbs and seasoning add extra flavour. Root vegetables are ideal cut into large pieces. Potato will break down slightly and thicken the cooking liquid. It should not be necessary to remove the lid during cooking except to turn the joint. Allow approximately 450g (1lb) vegetables and 150ml (¼ pint) liquid for a 1.25kg (2½lb) joint. The liquid could be stock, with wine, cider, ale &c.

Method
Heat 15ml (1tbsp) oil in a large, heavy based saucepan. Add the joint and brown all sides. Add the vegetables and brown. Depending on the size of pan used it may be necessary to take the joint out of the pan while the vegetables brown. Add the liquid, seasoning and herbs. Bring to the boil. Reduce heat and simmer for the calculated time or remove joint and contents of pan and place in an ovenproof casserole dish. Cover and cook in a preheated oven, gas mark 4-5, 180°C, 350°F for the calculated time.

Cooking Times

Type of meat	Approximate cooking time
Beef	30-40mins per 450g (1lb) plus 30-40mins
Lamb	25-30mins per 450g (1lb) plus 25-30mins

Reference: A Consumer Guide to Cooking British Meat. Meat and Livestock Commission, P.O. Box 44, Winterhill House, Snowdon Drive, Milton Keynes, MK6 1AX.