This is particularly important for larger roasts (over 3Kg) for which cooking times can vary considerably depending on their shape. This high temperature “sizzle” is maintained for 30 minutes before turning the oven temperature down to 160 °C (Gas Mark 3) for the remainder of the cooking time, as shown in the roasting summary below: 1. No roast is complete without a nice bottle of wine – be sure to check out our guide to matching wine with roast meats. Roast for 20 minutes at 220°C (Gas Mark 7). 1. Use our roast calculator to get it just right. You’ll probably also want to cook a few vegetables to go with your roast. 2. Reduce oven temperature to 180 °C (Gas Mark4) and continue to roast for 35-45 minutes. It is a traditional winter dish, particularly in Northern Europe. Remove the joint from the oven and rest for 10 minutes before carving. 4. Reduce oven temperature to 160 °C (Gas Mark 3) and continue to roast for 50 minutes per Kg (23 minutes per pound) 4. Roast for 30 minutes at 220°C (Gas Mark 7). 4. Welcome to our Meat Cooking Time Calculator. Sunday Roast: The complete guide to cooking and carving. 5. the best roast beast calculator in the world. It is a traditional winter dish, particularly in Northern Europe. 2. 1. Independent butcher’s shops and specialist internet meat suppliers can also provide a good source of pork for roasting. Remove the joint from the oven and check that juices run clear JUSTROAST BEEF. Preheat oven to 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) Roast Chicken. Remove the joint from the oven and rest for 30 minutes before carving. 2. Simply select what you want to cook in the drop-down below, then search by weight or number of people to feed, and the cooking calculator will work out how much you need to buy and how long you need to cook it for. 5. JUSTROAST GEAR. This will quickly turn the rind into crackling, although you will need to keep a close watch as it will easily burn if left for too long under a hot grill. Reduce oven temperature to 180 °C (Gas Mark4) and continue to roast for 45 minutes (small chicken) to 70 minutes (large chicken) The best looking of the electric carving knives. 3. 0 H 00 M. at 180°C / 350°F / Gas 4-5. Roast for 30 minutes at 220°C (Gas Mark 7). Try to buy pork from a breed of pig that has been bred for flavour (the most well-known include Tamworth, Saddleback, and Gloucester Old Spot). Preheat oven to 220°C (Gas Mark 7). Roast for 20 minutes at 220°C (Gas Mark 7). 4. Pigs that have been raised on a diet of acorns, grass, wild plants, vegetables, and leftovers of garden produce will produce better flavoured pork than pigs that have been raised exclusively on feed pellets. ... (Gas Mark 3) for the remainder of the cooking time, as shown in the roasting summary below: 1. A good local butcher or farmers market will be able to provide you with meat of good provenance that has been properly hung (where appropriate) and prepared. 3. Fortunately this can easily be achieved by removing the rind from the pork during the resting period at the end of the roasting process. Roast for 20 minutes at 220°C (Gas Mark 7). 3. Rest for 20 minutes before carving. Reduce oven temperature to 180 °C (Gas Mark4) and continue to roast for 20-30 minutes. Preheat oven to 220°C (Gas Mark 7). Preheat oven to 210°C (Gas Mark 6). 2. A meat thermometer should be used to ensure that the meat has been cooked as desired. Reduce oven temperature to 180 °C (Gas Mark4) and continue to roast for 100 minutes (small turkey) to 200 minutes (large turkey) 3. Preheat oven to 220°C (Gas Mark 7). cook a few vegetables to go with your roast, 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), 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). Lay the pork into a lightly oiled roasting tin and place it in a hot oven (220°C / Gas Mark 7). Roast for 30 minutes at 220°C (Gas Mark 7). 4. Sunday Roast: The complete guide to cooking and carving, by Clarissa Dickson Wright & Johnny Scott, Circulon Bakeware Roaster with Rack, 13 Inch x 11.5 Inch, Lifetime customer satisfaction guaranteed, Sabatier Professional 2 Piece Carving Set. 2. Preheat oven to 220°C (Gas Mark 7). Preheat oven to 220°C (Gas Mark 7). Reduce oven temperature to 160 °C (Gas Mark 3) and continue to roast for: 4. 1. The diet of the pig and its freedom to roam will also affect the flavour of the meat (as well as your conscience). The roasting times on this page are approximate and are intended as a suggested cooking technique. Alternatively there are now a number of companies selling excellent-quality meat online. It is always well worth buying the best quality meat you can afford, particularly if the roast is for a special occasion. Remove the joint from the oven and rest for 10 minutes before carving. Roast for 20 minutes at 210°C (Gas Mark 6). 4. The rind of the pork should have already been scored by the butcher. Or perhaps you want to roast a whole chicken or turkey crown to perfection. Reduce oven temperature to 180 °C (Gas Mark4) and continue to roast for 30-40 minutes. The rind can simply be removed from the pork using a carving knife and placed under a hot grill. Now take some course salt (approx. 2. Reduce oven temperature to 180 °C (Gas Mark4) and continue to roast for 70-120 minutes. 2. 2. Preheat oven to 220°C (Gas Mark 7). Roast for 20 minutes at 220°C (Gas Mark 7). RARE MEDIUM WELL DONE. Preheat oven to 220°C (Gas Mark 7). And cuts through your meat like butter. Reduce oven temperature to 180 °C (Gas Mark4) and continue to roast for 60-90 minutes. Rest for 20-30 minutes before carving. Rest for 20-30 minutes before carving. A variety of cuts of pork are traditionally sold for roasting – including leg, loin, shoulder, and tenderloin. 1 teaspoon) and rub it into the scores in the pork rind. Your kitchen simply isn't complete without it. Roast pork with crackling is probably one of the most popular pork dishes in the world. Roast for 20 minutes at 220°C (Gas Mark 7). These are often sold under the description of “rare-breed” pork. 3. Likewise, pigs that have been allowed to exercise naturally will produce pork of a better texture than pigs that have been raised in cramped conditions. …More about Roast Pork . Remove the joint from the oven and check that juices run clear 1. Roast for 20 minutes at 230°C (Gas Mark 7). The choice of professional chefs in your kitchen. Preheat oven to 220°C (Gas Mark 7). 4. All will produce good roast pork although different cuts will tend to have different characteristics – for example, leg is typically a lean cut which has a tendency to become dry if cooked for too long whilst shoulder is fattier and therefore tends to produce a moister roast. 1. Many producers of high-quality rare-breed pork now sell directly to the public –  through farm shops and farmers markets as through the internet. Roast for 40 minutes at 220°C (Gas Mark 7). 4. 3. For this reason it’s important to try and track down the “good stuff” of you want to cook truly memorable roast pork. 2. Rest for 20-30 minutes before carving. Season the pork all over with salt and pepper mixed with a little olive oil or lard to make it stick. 2. 2. Rest for 20-30 minutes before carving. Remove the joint from the oven and rest for 20-30 minutes before carving. 3. 5. Remove the joint from the oven and check that juices run clear. 3. Remove the joint from the oven and check that juices run clear. 1. Roast pork with crackling is probably one of the most popular pork dishes in the world. Preheat oven to 220°C (Gas Mark 7). Most pork is produced using semi-industrial methods that result in flavourless, “spongy” meat that isn’t really worth eating. Remove the joint from the oven and rest for 15 minutes before carving. Perfect for beef, pork, lamb, chicken, goose and duck. Reduce oven temperature to 160 °C (Gas Mark 3) and continue to roast for: 4. 1. Remove the joint from the oven and rest for 20-30 minutes before carving. 1. 1. 4. 4. 3. If it hasn’t you will have to score it yourself with a Stanley knife (obviously taking appropriate precautions). Preheat oven to 220°C (Gas Mark 7). Remove the joint from the oven and rest for 10 minutes before carving. 3. The most important factor when choosing pork for roasting is the provenance of the meat. Faringdon Stainless Steel Baster Set With Rubber Bulb, Injector And Brush. 1. 5. 3. In theory the high temperature “sizzle” at the beginning of the roasting process should ensure that your roast pork emerges from the oven with a fantastic layer of crackling. Enter the weight in kilos and click 'Calculate' to calculate the cooking time for your selected meat GoodCalculators.com A collection of really good online calculators for use in every day domestic and commercial use! Make sure your meat's just right with the classic meat thermometer. In practice this is rarely the case and the crackling needs a bit of help to “crackle.”. 3. Roast for 30 minutes at 220°C (Gas Mark 7). 5. by Clarissa Dickson Wright & Johnny Scott. Remove the joint from the oven and check that juices run clear. 1. 2. Reduce oven temperature to 160 °C (Gas Mark 3) and continue to roast for 50 minutes per Kg (23 minutes per pound)