The Hampstead Butcher & Providore
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Roasting Guide

Posted Wednesday 6th January 2021

BEEF & LAMB

Medium to large joints - up to 5kg (11 lb)

  • Preheat oven to 220°C (Gas Mark 7)
  • Roast for 30 minutes at 220°C (Gas Mark 7)
  • Reduce oven temperature to 160 °C (Gas Mark 3) and continue to roast for:
    • Rare - 20 minutes per Kg (9 minutes per pound)
    • Medium - 30 minutes per Kg (14 minutes per pound)
    • Well Done - 40 minutes per Kg (18 minutes per pound)
  • Remove the joint from the oven and rest for 20-30 minutes before carving

Very large joints - above 5kg (11 lb)

  • Preheat oven to 220°C (Gas Mark 7)
  • Roast for 40 minutes at 220°C (Gas Mark 7)
  • Reduce oven temperature to 160 °C (Gas Mark 3) and continue to roast for:
    • Rare - 18 minutes per Kg (8 minutes per pound)
    • Medium - 24 minutes per Kg (11 minutes per pound)
    • Well Done - 36 minutes per Kg (16 minutes per pound)
  • Remove the joint from the oven and rest for 30 minutes before carving

COTE DE BOEUF

  • Preheat the oven to 220°C, fan 200°C, gas 6 and heat a griddle pan over a high heat.
  • Season the rib with sea salt and sear for 2-3 minutes each side until lovely and browned.
  • Transfer to a small, shallow roasting tin and cook for 10 minutes per 500g for rare or 12 minutes per 500g for medium-rare.
  • The temperature in the centre should be between 48-52°C when you take it out of the oven and pierce in the centre with a kitchen thermometer.
  • Transfer to a warmed serving plate to rest, loosely covered in foil.

CHATEAUBRIAND

700g to 800g

  • Preheat Oven to gas 4-5/ 190-200oC.
  • Remove meat from the fridge 1 hour before cooking to allow the meat to rise in temperature slightly and not be fridge cold when you come to cook it.
  • Lightly season Beef with pepper, but not salt yet as this will encourage juices to be drawn out of the meat.
  • Seal the Meat in a hot frying pan with a small amount of oil, 2 minutes each side to achieve a nice light brown colour, remove to a roasting tin.
  • Place in your preheated oven for approx 12 minutes for Rare, 18 minutes for Medium, or 25 minutes for Well done (This is only a guide as there are so many variants, you may need to check with a skewer or the tip of a small knife to check it’s cooked to your liking.
  • Remove from the oven; allow resting for 10-12 minutes before seasoning with salt and cutting. Preferably on a cooling rack or similar.

These times are a guide only, if you have a meat thermometer the temperature you are aiming to achieve in the centre of the meat is:

  • Rare – 50oC
  • Medium – 60oC
  • Well done – 70oC

PORK

  • Preheat oven to 220°C (Gas Mark 7)
  • Roast for 30 minutes at 220°C (Gas Mark 7)
  • Reduce oven temperature to 160 °C (Gas Mark 3) and continue to roast for 50 minutes per Kg (23 minutes per pound)
  • Remove the joint from the oven and check that juices run clear
  • Rest for 20-30 minutes before carving

CHICKEN

  • Preheat oven to 210°C (Gas Mark 6)
  • Roast for 20 minutes at 210°C (Gas Mark 6)
  • Reduce oven temperature to 180 °C (Gas Mark 4) and continue to roast for 45 minutes (small chicken) to 70 minutes (large chicken)
  • Remove the joint from the oven and check that juices run clear
  • Rest for 20 minutes before carving

PHEASANT

  • Preheat oven to 220°C (Gas Mark 7)
  • Roast for 20 minutes at 220°C (Gas Mark 7)
  • Reduce oven temperature to 180 °C (Gas Mark4) and continue to roast for 30-40 minutes
  • Remove the joint from the oven and rest for 10 minutes before carving

FARMED DUCK

  • Preheat oven to 220°C (Gas Mark 7)
  • Roast for 20 minutes at 220°C (Gas Mark 7)
  • Reduce oven temperature to 180 °C (Gas Mark4) and continue to roast for 60-90 minutes
  • Remove the joint from the oven and rest for 15 minutes before carving

MALLARD

  • Preheat oven to 220°C (Gas Mark 7)
  • Roast for 20 minutes at 220°C (Gas Mark 7)
  • Reduce oven temperature to 180 °C (Gas Mark4) and continue to roast for 35-45 minutes
  • Remove the joint from the oven and rest for 10 minutes before carving

TURKEY

All of our turkeys come with cooking instructions and temperature probes to help you deliver the perfect bird to the table.

Turkey breasts and crowns have the same roasting and timing requirements as whole turkeys.

Avoiding A Dry Turkey

  • Remove all packaging as soon as possible after receiving or collecting your turkey and store in a cool place, preferably at the bottom of your fridge. Remove and keep the giblets separately in a cool place.
  • Remove the Turkey from the fridge a couple of hours before cooking to allow the temperature of the meat to reach room temperature. The bird will then require less time in the oven, reducing drying out of the bird.
  • Preheat your oven to 180ºC (160ºC fan) Gas 4/5. For an Aga, use closest to these temperatures.
  • Avoid stuffing the main cavity as this stop the turkey cooking properly. Instead you may like to place an apple or peeled onion in the cavity.
  • Place giblets, if you have them and wish to use them, around the bird as this helps achieve the tastiest gravy. Season and place the bird breast side down in the roasting tin. For crowns keep the breast up.
  • Baste the meat regularly with its own juices during the cooking process.
  • After an hour of cooking turn the bird carefully on to its back to further cook and brown the breast.
  • Treat yourself to a cooking thermometer, really useful for lots of applications in cooking. you are looking to achieve a temperature of around 68ºC. Or with a fork on the inside of the thigh. When the juices run clear the bird is ready.
  • Use a roasting bag. Your butcher should be able to source this for you. Then you season the bird, tie up the bag and place in the oven, it will retain all the juices and cook slightly quicker due to the steam & pressure created.
  • REST, REST, REST! After removing your bird from the oven, cover with a piece of foil and allow to sit for a good 20 mins, it will still retain the heat in the meat but allows the meat to relax and when you then carve the bird you won’t see all the lovely juice running out of the meat onto the carving board, it will stay in the meat where you want it.
  • The most important thing to remember is that your turkey cooking times are not set in stone. Always prick the thickest part of your turkey (usually the thigh) to ensure the juices run clear before serving, and adjust the turkey cooking times if necessary.
  • As a rough guide to cooking times roast for 40 mins per 1kg for the first 4kg, then 45 mins for every 1kg over that weight.

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