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ROASTING

Always ensure that you choose the correct cut for the correct cooking method

Suitable Cuts
Beef: Sirloin, Forerib, Topside, Thick Flank (top rump), Silverside
Lamb: Leg, Best End Of Neck, Loin, Shoulder, Breast, Chops (loin, chump, double loin)

Tips
When buying a roasting joint allow 100g – 175g (4-6oz) per person for a boneless joint or 225g – 350g (8-12oz) per person if on the bone. Roasting meat from frozen is not recommended. Ensure that the meat is thoroughly defrosted in the refrigerator before cooking.
Make sure the oven is pre-heated to the correct temperature. For cooking, calculate the weight of the meat as it is to be cooked, i.e. on the bone, rolled or stuffed. Place the meat in a shallow roasting dish, fat side facing upwards, and cook for the required period of time. (use a meat thermometer to make sure the interior of the meat has been properly cooked). Always turn roasts with tongs and not with a fork or skewer, as piercing the meat will result in the loss of valuable meat juices.

Method
Place joint, uncovered, on a trivet in a roasting tin so that the largest cut surfaces are exposed and any fat is on the top, to allow self-basting. There is no need to add extra fat to the joint. For covered methods of roasting, eg. Foil, lidded casserole, allow an extra 5 minutes per 450g (1lb) in addition to the calculated cooking time.

Cooking Times

Degree of Cooking Required		Approximate Cooking Time	Approximate Internal Temperatures
Beef	Rare	20 mins per 450g (1lb) + 20 mins	60°C (140°F)
	Medium	25 mins per 450g (1lb) + 25 mins	70°C (160°F)
	Well Done	30 mins per 450g (1lb) + 30 mins	80°C (175°C)
Lamb	Medium	25 mins per 450g (1lb) + 25 mins	70°C (160°F)
	Well Done	30 mins per 450g (1lb) + 30 mins	80°C (175°C)

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