Roasting Meat

Place the meat in a roasting tin on the middle shelf of a hot oven.

gas mark 7 425°F 220°C

After 20 minutes turn the heat down to moderately hot.

gas mark 5 375°F 190°C

If the meat does not have its own layer of fat on top then baste the joint with hot dripping at intervals or place an extra strip of fat over the joint while it is cooking.

For beef on the bone allow a total cooking time of 15 minutes per lb / 450g and 15 minutes extra.

For beef without a bone and for lamb or mutton allow a total cooking time of 20 minutes per lb / 450g and 20 minutes extra.

For pork or veal allow a total cooking time of 25 minutes per lb / 450g and 25 minutes extra.

Allow the joint to stand in a warm place for 10 to 15 minutes before serving.

Less tender meat can be roasted at a lower temperature:

gas mark 4 350°F 180°C

Allow a total cooking time of 35 minutes per lb / 450g and 35 minutes extra.

Less tender meat can be pot roasted. The meat should be placed in a saucepan with a tight fitting lid. Sufficient dripping or lard should be placed with the meat and it should be fried, turning until browned all over.

The heat should then be reduced and the lid put in place, to simmer until cooked. Allow a total cooking time of 45 minutes per lb / 450g.

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