Roast Cooking Times: A Guide to Perfect Roasts

Let me tell you, there's nothing quite like a beautifully roasted joint of meat, the aroma filling your kitchen, and the anticipation building as you gather your loved ones around the table. A roast dinner is a classic for a reason – it's comforting, celebratory, and oh-so-satisfying. But achieving that perfect roast, with crispy skin, juicy meat, and a symphony of flavors, requires a bit of know-how. (Part 1)

choosing the right cut

First things first, you need to pick the right cut of meat. It's like choosing the right ingredient for your favourite dish. The cut you choose will determine the cooking time, the texture of the meat, and the overall flavour.

Beef

Beef is the king of roasts, especially if you want to impress. A rib of beef is a classic for a reason - its marbling ensures incredible flavour and tenderness. For a more budget-friendly option, try a topside or a sirloin. But remember, the fattier the cut, the more flavour it'll have. So, don't shy away from those beautiful marbled cuts!

Lamb

Lamb is a delightful choice, especially when it's roasted with a generous sprinkle of rosemary and garlic. Leg of lamb is a perfect choice for a large gathering, while shoulder of lamb, a bit more forgiving, will remain moist even if cooked a little longer.

Pork

Pork is a versatile option that can be cooked in many different ways. A pork loin is a lean and flavourful choice, perfect for a quick roast, while a shoulder of pork is ideal for a slow roast, rendering it beautifully tender and succulent.

Chicken

Chicken is a great all-rounder, a classic for casual weeknight dinners. A whole roast chicken, with its crispy skin and juicy meat, is a crowd-pleaser. For large gatherings, consider a roaster chicken, which offers more space and allows for even cooking.

Other Options

Don’t forget about the less common, but equally delicious roasts like goose, duck, or even venison. These might require a little more attention, but they can be truly rewarding to cook.

(Part 2)

Prep Like a Pro

So, you’ve got your meat picked out. Now, it’s time to prep like a pro, ensuring your roast comes out looking and tasting amazing.

The Salt Factor

Salt is a game-changer. It draws out moisture, making the meat more tender, and intensifies the flavour. Season generously with salt the day before you cook it, allowing it to penetrate the meat deeply. Don't forget to add a good grinding of black pepper as well.

The Fat Factor

Fat is your friend when it comes to roasting. It helps keep the meat moist and juicy, adding richness and flavour. You can either roast your meat on a bed of vegetables, like carrots, onions, and celery, or rub it with some butter or oil. A layer of fat on top of the meat is also essential. Consider a thick layer of bacon, pancetta, or even just a generous dollop of butter.

Get Your Garden On

Now, for the herbs and spices. This is where you can let your creativity run wild. I love adding rosemary, thyme, garlic, and bay leaves to my roasts. But feel free to experiment and try different combinations. A sprig of fresh thyme on top before roasting adds a beautiful touch. (Part 3)

Time for the Big Reveal

You’ve prepped your meat, and it’s ready to go. But how long do you cook it for? It depends on a few key factors.

Size Matters

The size of your roast is crucial. A smaller joint will cook much faster than a larger one. For example, a 1 kg roast will cook much faster than a 2 kg roast.

Type Matters

The type of meat you’re using also matters. A lean cut like pork loin will cook much faster than a fatty cut like rib of beef.

The Temp Factor

Finally, the temperature of your oven is critical. A high temperature will cook the meat faster, but it might result in a less evenly cooked roast, especially for larger joints. A lower temperature will allow it to cook more evenly, resulting in a more tender and juicy roast.(Part 4)

The Art of Resting

You've roasted your meat to perfection. But resist the temptation to slice into it right away! Let your roast rest for at least 10 minutes before carving. This allows the juices to redistribute, ensuring that your meat stays tender and juicy. Cover the roast loosely with foil to keep it warm. (Part 5)

Mastering the internal temperature

Don’t be afraid of the thermometer! It's your secret weapon for achieving perfectly cooked roast meat, ensuring a juicy and safe meal.

The Perfect Temperature

Here are some general guidelines for internal temperatures:

• Beef: 145°F (63°C) for medium-rare, 160°F (71°C) for medium
• Lamb: 145°F (63°C) for medium-rare, 160°F (71°C) for medium
• Pork: 145°F (63°C) for medium
• Chicken: 165°F (74°C)

Using a Thermometer

You want to insert the thermometer into the thickest part of the roast, avoiding any bones. If you have a probe thermometer, leave it in place during the entire cooking time to monitor the temperature. (Part 6)

The perfect roast potatoes

No roast dinner is complete without a pile of crispy roast potatoes. They're the perfect accompaniment to your beautiful roast.

The Par-Boiling Method

I always par-boil my potatoes for 10 minutes before roasting them. This helps to create a fluffy interior while ensuring a crispy exterior.

The Roasting Game

Toss those potatoes in some olive oil, salt, and pepper, and spread them out on a baking tray. Roast them in the oven with your meat, or after you’ve taken the meat out.

The Secret Weapon

For extra crispy potatoes, add a tablespoon of flour to the baking tray. This will absorb any excess moisture and help to create a crispy crust. (Part 7)

The Sides Show

Now, let’s talk about those delicious sides that accompany your roast.

Vegetable Delights

roast vegetables are a must-have. I love a good mix of carrots, parsnips, sweet potatoes, and Brussels sprouts. But don’t forget about the classics like cauliflower cheese and green beans. For a vibrant touch, consider adding some colourful bell peppers or cherry tomatoes.

Gravy Goodness

And of course, you can’t forget the gravy. I like to make mine with the pan juices from the roast, and I always add a good dollop of red wine and a tablespoon of flour for a rich and flavorful gravy. If you're feeling adventurous, try adding a teaspoon of Dijon mustard for a tangy twist. (Part 8)

Roast Cooking Times Chart

Let's get down to the nitty-gritty and talk about those cooking times.

Roast	Weight (kg)	Cooking Time (min/kg)	Internal Temperature (°C)
Beef (Rib)	2-3	20-25	63 (medium-rare), 71 (medium)
Beef (Topside)	1.5-2	20-25	63 (medium-rare), 71 (medium)
Lamb (Leg)	1.5-2	20-25	63 (medium-rare), 71 (medium)
Pork (Loin)	1-1.5	25-30	63 (medium)
Chicken (Whole)	1.5-2	30-35	74

Remember: these are just general guidelines. You might need to adjust the cooking times depending on your oven and the thickness of the joint. It’s always best to use a meat thermometer to check the internal temperature.

(Part 9)

FAQs

I know, I know, you’re probably itching to get started. But before you fire up your oven, let me answer some common questions.

1. How do I know if my roast is cooked properly?

The best way to tell if your roast is cooked properly is to use a meat thermometer. But here’s a tip, if you don’t have one: You can check the internal temperature by pressing on the meat. If it feels springy, it’s ready. If it’s still squishy, it needs a bit more time.

2. Can I cook my roast at a lower temperature?

Absolutely! Cooking your roast at a lower temperature, like 140°C, will result in a more evenly cooked roast, especially for large joints. Just remember to adjust the cooking time accordingly. This method is known as "low and slow" and results in beautifully tender meat.

3. What should I do if my roast is overcooked?

Don’t panic! There are a few things you can do. You can try slicing the roast thinly, as this will help to make it more tender. You can also try adding some extra gravy to moisten it up. And lastly, you can always chop it up and use it in a stew or pie.

4. What are some ways to make my roast more flavourful?

There are so many ways to enhance the flavour of your roast. You can try marinating it in advance, stuffing it with herbs and vegetables, or adding a glaze during the last half hour of cooking. A simple glaze made with honey and mustard can add a wonderful depth of flavour. And don’t forget about the pan juices. They’re full of flavour!

5. Can I cook my roast in a slow cooker?

You can absolutely cook your roast in a slow cooker, but it’s not the ideal method for achieving a crispy exterior. However, it’s a great option for tenderizing a tough cut of meat. Just make sure to sear the meat first in a pan to achieve some colour before transferring it to the slow cooker.

(Part 10)

The Final Word

So, there you have it. My guide to perfect roasts. It might seem like a lot to take in, but trust me, once you’ve mastered the basics, you’ll be a roast-cooking pro in no time. So, gather your ingredients, fire up the oven, and get ready to impress your friends and family with a delicious and impressive roast dinner. Happy roasting!