Roast lamb and beef guide
Roasting beef or lamb doesn't need to be complicated. If you have been looking for the right roast beef or lamb cooking times, then look no further.
We suggest you weigh your raw beef or lamb joint first then calculate the cooking time using the the table below to ensure your roast beef or lamb joint is cooked to your liking.
How to roast a joint
- Position the oven shelves so the lamb or beef joint is in the centre of the oven.
- Place the joint uncovered on a wire rack in a roasting tin ensuring any fat is on the top. This allows the juices to run down and baste the joint naturally.
- When roasting beef and lamb joints, the secret is to cook the joints in the oven on medium heat for slightly longer to ensure even cooking.
- Remember to weigh beef and lamb joints before calculating your preferred cooking time.
- Allow the joint to rest for 5-10 minutes after cooking to let the meat fibres relax and juices distribute evenly so the joint is moist and easy to carve.
- To test the temperature during cooking, use a meat thermometer. There are two varieties available. One you insert in the centre of the raw joint, or at the thickest point and cook until the desired internal temperature is reached. The other is inserted into the cooked joint after roasting. This gives an instant reading. As a quick reference temperatures should be as follows:
Beef: Rare - 60°C, Medium - 70°C, Well Done - 80°C
Lamb: Medium - 70-75°C, Well Done - 75-80°C
Roast and cooking Time: Gas mark 4-5, 180-190°C, 350-375°F
Lamb Joints:Leg, Shoulder, Breast, Shanks, Rack
Medium: 25mins per 450g (1lb) +25 mins - Internal temp. 70-75°C
Lamb Loin, Chump, Cutlets - 2cm (¾") thick
25 - 30 minutes
Joints:Sirloin, Rib, Topside, Brisket, Silverside, Mini joints
Rare: 20mins per 450g (1lb) +20 mins - Internal temp approx 60°C