Roasting Meat - Hugh Fearnley Whittingstall

Times and temperatures for "fast" roasting meats below are from Hugh Fearnley Whittingstall's book "Meat" - they work very well.

He divides roasting into three stages:

1. The "sizzle" - initial burst of high temperature (210 for chicken & pork,230 C for beef and lamb and duck) for 20 mins (30 mins over 2kg, 40 mins over 3kg)
2.  The roasting - at 160 C for the times below (or to reach the specified meat thermometer reading)
3.  The Rest - 15 mins minimum but better 30 min (cover with foil in a warm place)

Cooking Times (in addition to the sizzle)

Beef, Lamb and Venison (for very large joints use time in brackets)

•    Rare (very pink in the middle): 10 (9) mins per 500g
•    Medium (just pink in the middle): 15 (12) mins per 500g
•    Well done (no pink at all): 20 (18) mins per 500g

Pork

• Well done (loin, leg, rack): 25 min per 500g
• Very well done (thick ends and spare rib joints): 30 min per 500g

Chicken (unstuffed)

• 30 - 70 mins (check that juices run clear) at 180C

Meat Thermometer Readings pre-"rest"; i.e. remove from oven temperature)

Beef, Lamb or Venison

• Very Rare:   45C
• Rare:   50C
• Medium: 60C
• Well done:  70C

Pork (never rare)

• Medium: 70C
• Well done: 75C